Nothing like some nutrient dense paleo food to prepare you for a decadent Christmas dinner. This cast iron skillet breakfast is easy, filling, and healthy. Just make sure that your sweet potatoes are cooked through and that they’re seasoned generously with salt and pepper. All potatoes like to soak up salt!
Sweet Potato Hash
Serves 2 hungry people
Total Time: 30 minutes
• 1 tablespoon olive oil
• 1 large sweet potato, cut into small chunks
• 1 spicy chicken sausage link, cut into coins
• 1/4 yellow onion, sliced
• 1/2 small red bell pepper, medium dice
• Salt and pepper
• Two fingered pinch of paprika
• 2 eggs
• green onion and hot sauce, to garnish
Add oil and sweet potato to a cast iron skillet over medium heat; season the potatoes with salt and pepper. Place a lid over the top so the potatoes steam and fry at the same time (the lid doesn’t need to fit perfectly, mine was smaller than the pan and I placed it directly on the potatoes). After slightly charred and softened, add the sausage, stir, season with salt and pepper, and re-place lid on top. Continue to cook, checking occasionally if potatoes are softened.
In a separate nonstick pan, fry eggs in oil or butter to your liking (I like mine over easy so after frying a bit on one side, I add a little water and place a lid over the pan so the top of the egg steams)
Once potatoes are cooked through, add onion, red pepper, paprika and season with salt and pepper. Cook down with lid on until onions are translucent. Remove lid, add 1/4 cup water and scrape all the brown bits from the bottom of the skillet. Serve with hash on bottom, egg on top, and garnish with green onions.