Skillet Sweet Potato Hash



  • 2 oz organic chicken sausage, chopped
  • 3 tablespoons walnut or avocado oil (divided)
  • 1 large sweet potato, peeled and finely chopped 1 garlic clove, minced
  • 1/3 cup organic red bell pepper, finely chopped
  • 1/3 cup organic green bell pepper, finely chopped
  • 1⁄2 small organic yellow onion, finely chopped
  • pinch of cayenne pepper
  • sea salt to taste
  • 2 large organic eggs (fried in avocado oil on medium heat in separate pan)

For garnish: (optional)

  • 1⁄2 avocado, chopped
  • 2 teaspoons chopped cilantro
  • 3 Tbsp. Organic Salsa
  • 1 tbs walnut or avocado oil mixed with 1/2 tsp Red Devil or any “preservative free” cayenne pepper sauce

*eliminate the sweet potato and add extra veggies like organic broccoli and cauliflower instead for weight loss or if diabetic.

Preparing your sweet potato hash:

-Start by prepping your vegetables and sweet potatoes. When it comes to chopping your sweet potato, I recommend peeling the potato and then slicing it into 1⁄4 inch rounds. Next chop the rounds into approximately 1⁄4 inch cubes. Don’t stress, they don’t need to be perfect. Add your chopped sweet potatoes to the chopped sausage along with 2 tablespoons of oil. Arrange the sweet potatoes in an even layer and let cook on medium heat for about five minutes. This will get them nicely browned on the underside. Flip your potatoes and continue cooking for another 20 min. When your sweet potatoes are tender, add the garlic, onions, bell peppers, and continue to cook for about five minutes until the onions become translucent. Add a pinch of cayenne pepper and salt to taste. Fry your eggs and gently lay on top of veggies. Top with oil and hot sauce blend and the other toppings you choose. Enjoy!









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