Paleo Sweet Potato and Kale Hash Skillet
A quick, easy breakfast hash featuring sweet potato, red onion, kale and chicken sausage. Great to make on a Sunday for brunch, or meal prep for breakfast during the week!
Servings Prep Time
2servings 20minutes
Servings Prep Time
2servings 20minutes
Ingredients
Instructions
  1. In a skillet on medium heat, saute red onion and sausage in olive oil until red onion is almost translucent.
  2. Add in cooked sweet potato and kale. Season with salt and pepper.
  3. Once sweet potato is heated through, create two wells to crack the eggs into.
  4. When the egg whites start to cook, cover the skillet with a glass lid. Cook until the yolk of the egg clouds over, or to desired amount.
  5. Serve immediately or store in the fridge for up to 3 days.
Recipe Notes
  • Be sure to cut all the vegetables around the same size so they cook evenly.
  • You can use any sausage or meat you like to make it compliant with your paleo, whole30 or gluten free diet.