Simple Sweet Potato Hash & Crispy Fried Eggs

One of the trips that most drew my attention and inspired me was when I spent some time in Australia, because I got to experience it more as a local than just a tourist absorbing not just the culture but the food as well. While most might think that the food is similar to the US and there are similarities, there are also many small nuances that make it different. One of those is breakfast and the most striking difference is how simple and light it appears and feels. This is one of many breakfast dishes that was inspired by my time in Australia and while it's not quite as simple as the Australian breakfasts we were served, what it does is take a traditional American breakfast and present it in a fresh, simple and light fashion just like the breakfast dishes we had in Australia. I hope you enjoy this as much as my family and I did!

Ingredients

• For the hash

• 1pckg of frozen diced sweet potatoes

• 3 stocks of Tuscan Kale rib removed and chopped

• 5oz of cremini mushrooms sliced

• 1tbsp of avocado oil

• Salt and pepper

For the Pico de Gallo

• 1/4 cup of finely diced onion

• 1/2 jalapeno diced

• 1/4 cup of diced tomatoes

• 2tbsp of fresh cilantro chopped

• Juice of 1/2 lemon

• 1 tsp extra virgin olive oil

• Salt and pepper

For the eggs

• 2 pasture raised eggs

• 1 tbsp of avocado oil

• 1 tbsp of extra virgin olive oil

Directions

1 • For the pico

Simply mix all the ingredients except for the cilantro in a small bowl. Add the cilantro when ready to serve, this will prevent the cilantro from wilting and allow the onions to pickle a little, I personally like adding it at the end to give both freshness and serve as a beautiful garnish.

2• For the Hash

I first tossed my sweet potatoes in avocado oil spray and seasoned with salt and pepper and placed them in a 425 degrees oven for 15 minutes while I got the rest of the hash prepped.

I then sliced half an onion, 2 large baby bella mushrooms and 1 Paleo chicken sausage link.

In a frying pan I began to sauté my mushrooms, onions and sausage in avocado oil and extra virgin olive oil and seasoned with salt and pepper.

I then added the sweet potatoes, tossed for about 5 minutes and placed in the oven until until the eggs were cooked and I was ready to plate.

3• For the fried eggs

First I cracked my eggs in a small ramekin to ensure they both go into the pan at the same time and cook simultaneously. I then preheated a carbon steel skillet (cast iron would work just fine as well) and added both avocado and extra virgin olive oil to the pan. I added my eggs and let them cook basting the egg whites until fully set and removed from the pan.

To serve I place a bed of the hash on the plate followed by the eggs and finally added the pico and topped with avocado slices, freshly grated mild cheddar cheese and fresh cilantro.