Paleo Irish Breakfast Hash with Sausage and Sweet Potato

Ingredients

• 2 medium Sweet Potatoes
• 1 pound Paleo-Friendly Sausage
• 1 medium Onion
• 1 medium Bell Pepper
• 2 cloves Garlic
• 4 large Eggs
• 2 tablespoons Coconut Oil
• 2 tablespoons Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 1/2-inch cubes. Remove the casing from the 1 pound paleo-friendly sausage and crumble it into bite-sized pieces. Dice the 1 medium onion and the 1 medium bell pepper. Mince the 2 cloves garlic.
2. 2Heat 1 tablespoon of coconut oil in a large skillet over medium heat (350°F / 175°C). Add the 1/2-inch sweet potato cubes and cook for 15-20 minutes, stirring occasionally, until they are tender and have slightly browned edges.
3. 3Add the crumbled paleo-friendly sausage to the skillet with the sweet potatoes. Cook, breaking up the sausage with a spoon, until it is fully browned, about 5-7 minutes.
4. 4Add the diced onion and diced bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for 1 minute more until fragrant.
5. 5Season the hash with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything together to combine evenly.
6. 6In a separate skillet, heat the remaining 1 tablespoon of coconut oil over medium heat (350°F / 175°C). Carefully crack the 4 large eggs into the skillet and fry them until the whites are set and the yolks are cooked to your desired doneness, about 3-5 minutes.
7. 7Divide the sweet potato and sausage hash among four plates. Top each serving with one fried egg and sprinkle with the 2 tablespoons of fresh parsley.

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