Whole30 Hash-n-Eggs

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whole30-hash-n-eggs

Hash and eggs have become a well anticipated breakfast dish, but this tasty version offers eggs nestled within a bed of crispy sauteed sweet potatoes, Brussels sprouts, mushrooms and a hint of red onion.

This hearty dish offers just a touch of natural sweetness with the crispy sweet potato bites, a meatier flavor with the mushrooms, a healthy inexpensive protein and loads of flavor from the onions and sprouts. It’s perfect for breakfast or lunch and if you can find some nitrate-free bacon (that doesn’t contain sugar) you could certainly add a couple slices to the dish as well.

You’ll Need:
1 Tbs Olive Oil
1 lg Sweet Potato, peeled and Diced
1/2 pound Fresh Brussels Sprouts, ends removed and halved
1 small Red onion, peeled and sliced
4 Fresh Eggs
2-3 Large Mushrooms, Sliced
Salt & Pepper
whole30-hash-n-eggs

Heat oil in a large skilled over medium-high heat. Add the diced sweet potato, brussels sprouts and onion, tossing the veggies to lightly coat them in the oil. Season with salt and pepper. Place a lid on the pan and let them cook, until the veggies are tender, stirring occasionally.

whole30-hash-n-eggs

Add the mushrooms, cover and cook a minute or two. Move the veggies aside creating 4 small wells. Crack a fresh egg into each well. Season the eggs with salt and pepper, cover and cook until the eggs are cooked to your liking, about 4-6 minutes.

whole30-hash-n-eggs

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4003 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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