Sweet Potato Hash

Breakfast on the weekends has remained hearty and delicious throughout the Whole30 thanks to Sweet Potato Hash!  It has been a great alternative to the traditional breakfast potatoes we normal serve on the weekends.  This dish is easy to prepare and would pair great with a nice grilled steak or chicken breast for dinner.

For breakfast, I serve two sunny side up or over easy eggs on top of the hash to make a delicious skillet!  A couple of times I even sliced up and added 2 links of Aidell’s Chicken & Apple Sausage  to the sweet potato mixture  before roasting in the oven.  This made a great addition to our skillets.  Especially for those that like to have a little meat with their breakfast.   It’s one of the only Whole30 compliant sausages that I have found as it has no sugar or nitrates added.  The boys love it!

Ingredients:

• 2 tbs. of coconut oil, melted  (or olive oil)
• 1 tbs. of garlic powder (or 1 clove of garlic, minced)
• 1 ½ tsp. of salt
• 1 tsp. of pepper
• 1 tbs. of paprika
• 1 tsp. of rosemary (optional)
• 1 onion, diced in 1 inch pieces
• 1/2 green bell pepper, diced in 1 inch pieces
• ½ red bell pepper, diced in 1 inch pieces
• 3-4 medium sized sweet potatoes, washed and diced in o inch pieces

Directions:

1. Preheat  the oven to 425 degrees.  Melt the coconut oil in the microwave for about 30-45 seconds.  Combine garlic, salt, pepper, paprika, and rosemary in a small bowl, stir and set aside.
2. Place diced sweet potatoes, onion, green and red bell pepper into a 9×13 baking dish.  Drizzle melted coconut oil over the potato/vegetables, and evenly sprinkle the spices over the mixture.  With a large spoon or clean hands, stir the potatoes and vegetables until the are evenly coated with oil/spice mixture.
3. Bake at 425 for 45 minutes, stirring potatoes/vegetables every 15-20 minutes.  Enjoy!

Have you tried it or plan on trying it this weekend for breakfast?  I want to hear from you!  Let me know in the comments below!