breakfast Sweet-potato Hash
Approximate cook time 15-20 minutes
- 1 sweet potato
- 2-3 free range eggs
- lacinto kale or spinach
- white mushrooms
- 1 teaspoon of dried basil, oregano, rosemary
- virgin coconut oil
- 1 tablespoon of pink Himalayan seasalt
Wash sweet potato thoroughly then dice into small cubes. Bring frying pan to regular heat and add one table spoon of virgin coconut oil. Add sweet potato, stir frequently. Midway through, mushrooms and dried herbs. When the sweet potato cubes become cooked and softened, add 2-3 free ranges eggs sunny-side up and bring heat to low. As eggs start to cook solid add diced lacinto kale and Himalayan seasalt –– cook until desired. This is a great pre-workout meal that will provide you with plenty of complex carbs, healthy fats and protein! Serves 1-2 people.
Try having a slice of avocado on the side!