Sweet Potato Hash-n-Eggs

I can’t believe it’s already February… last month was such a blur for me. I spent half of the month away from home traveling for the 9-5. And with that travel came jet lag, eating on the go, heavy client dinners (though incredibly delicious, not complaining!!) and an overall loss of conscious and purposeful eating. So this month of February, my husband and I decided to cleanse a bit by following a Vegetarian plus fish (or “Pescatarian”) regimen.

It’s going to be a bit of a sacrifice for us two proud carnivores, no doubt.

But after only the second day of our new eating journey, I soon realized that this sacrifice isn’t so difficult after all. The biggest sacrifice isn’t the tasty bacon or steak (we’ll miss you so) – it’s the time and effort that we are giving towards this endeavor. Sacrificing that time we would probably waste on something not as important as healthy clean nutrition. And that’s not really a sacrifice if it benefits us in the end, right? Plus – we aren’t giving up eggs and dairy, so…

Baby steps, right? And my belly already feels flatter and less bloated. Slaying already!

Thus far, the most exciting part of this experience is forcing myself and my husband to think beyond vegetarian defaults like salad or vegetable soup, and really work to create something unique, nutritious and delicious. Breakfast seems to be a great way to exercise those creative juices.

While we aren’t committing to a more extreme regimen such as Whole30 (at least, not for most meals this month), we are  trying to avoid too many carb-heavy meals and snacks. This forces us to really make plant-centric meals instead of relying on other fillers. So without eating salad, smoothies or yogurt every morning, what do you craft for breakfast that you won’t quickly start to hate?

sweet potato, eggs, breakfast, paleo, low carb, lchf, healthy, salad, hash, recipe, whole30

This  morning I looked around at the veggie-stocked kitchen and fridge we had put together, and decided on Sweet Potato Hash-n-Eggs. Not too dissimilar to my Shakshuka, I wanted something that would include plenty of protein, fiber and flavor to hold me over for more than an hour. Huzzah!

I hope you love my Sweet Potato Hash-n-Eggs as much as we did this morning. And here’s hoping our imagination lasts for another 26 days.

Sweet Potato Hash-n-Eggs

  • Servings: 2
  • Difficulty: easy
  • Print

If you can’t tell from my previous recipes, I love spicy food… So I add jalapeño to this recipe. If you are not a fan of spicy, you can of course take out the jalapeño.


  • 2-3 medium sweet potatoes, with skin, cubed 1/2 inch
  • 1/2 medium white onion, chopped
  • 1 jalapeño (optional), chopped
  • 1 TB chopped fresh rosemary, diced
  • 1 garlic clove, minced
  • 2 TB olive oil
  • 1 tsp sea salt
  • 4-5 eggs
  • 2 TB chopped fresh cilantro, rough chopped
  • salt & pepper to taste


  1. Preheat oven to 400 degrees F.
  2. In a small casserole or baking dish, toss sweet potatoes, onion, jalapeño, rosemary, garlic and olive together. Spread the hash out evenly so that the hash is spread in an even thin layer.
  3. Season the hash evenly with sea salt, and bake in the oven for 30 minutes.
  4. Remove the hash from the oven, and spoon the hash into a medium size pan or cast iron skillet. Evenly form and space out small holes in the hash to fit all of your eggs.
  5. Heat the hash over medium-high heat, and carefully crack each egg into each hole in the hash, without breaking the yolks.
  6. Cook the hash and eggs for 5-7 minutes, or until the whites are fully formed and no longer clear, and the yolk is bright yellow.
  7. Remove the hash and eggs from the heat and serve hot.
  8. NOTE: For hard yolks, cover the hash with a lid for an additional 1-2 minutes after the step 6.


♥ – G2GS

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