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Sweet Potato Hash with Eggs

Savor the perfect blend of flavors and textures with this Sweet Potato Hash with Eggs. This delightful dish features golden-brown sweet potatoes, sautéed to perfection and mixed with savory spices. Topped with perfectly cooked eggs, it's a hearty and wholesome breakfast or brunch option that combines the natural sweetness of sweet potatoes with the rich creaminess of eggs.

  • 2 sweet potatoes, peeled and diced into ½-inch cubes (about 4 cups)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 medium white onions, sliced into ½-inch cubes
  • 2 uncured pre-cooked sausages (for a vegetarian option, replace with zucchini or eggplant)
  • 1 red bell pepper, sliced into ½-inch pieces
  • 6 baby portobello mushrooms, halved and sliced
  • 1 tablespoon CÓCOES Organic Coconut Flower Vinegar
  • 1 tablespoon CÓCOES Organic Coconut Flower Aminos
  • 3 large eggs
  • Salt and pepper to taste
  1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 2 tablespoons olive oil, paprika, salt, and pepper until evenly coated.
  2. Spread the seasoned sweet potatoes on a baking sheet and roast for 10 minutes.
  3. Remove the potatoes from the oven and toss in the onions, sausage, red pepper, and mushrooms. Drizzle with 1 tablespoon olive oil, CÓCOES Vinegar, and CÓCOES Aminos.
  4. Return the baking sheet to the oven and roast for another 20 minutes, or until the vegetables are tender and slightly caramelized.
  5. Take the hash out of the oven. Put sunny side up eggs on top of veggies and potatoes.