A naturally gluten free, paleo breakfast recipe, this Cauliflower & Sweet Potato Hash with Fried Eggs is hearty and satisfying.
As we head into the new year, I am always looking for new healthy recipes that are not only easy to make but don’t taste anything like health food. This Cauliflower & Sweet Potato Hash with Fried Eggs is the perfect example of my type of comfort food: hearty, satisfying and packed with nutrients.
One of the 90+ recipes featured in my friend Kelly’s new cookbook, I highly recommend you grab a copy of Superfood Weeknight Meals! Offering a wide variety of recipes for breakfast, lunch, dinner, and dessert, many of the recipes are also gluten and dairy-free.
The ten superfoods used throughout the book were not only chosen for their health benefits (hello avocado!!) but also for their versatility and year-round accessibility (we love our sweet potatoes!) Featuring simple foods like lentils, eggs, olive oil and almonds, these recipes are made with ingredients you can pronounce and likely have on hand already.
A busy mother herself, I can tell you that Kelly’s recipes are not only kid-friendly but they are designed for busy people of all ages! I’m dying to try the Spinach Pesto Pizza, BBQ Chicken Burgers and the Triple Chocolate Muffins.
Be sure to grab your copy of Superfood Weeknight Meals and make this hash today!
Your fork is waiting.
Cauliflower & Sweet Potato Hash with Fried Eggs
- 1 tablespoon olive oil extra virgin
- 1 tablespoon butter
- 1 medium sweet potato peeled and diced
- 1 cup cauliflower finely diced
- 1/2 cup apple diced
- 2 tablespoons yellow onion diced
- 1 tablespoon maple syrup dark amber
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt plus more to taste
- 4 large eggs
- pepper to taste
- In a large skillet over medium-high heat, melt the butter and olive oil. Add the sweet potato, cauliflower, apple and onion. Sauté for about 8 minutes until the sweet potatoes are softened.
- Stir in the maple syrup and cinnamon and sauté until lightly browned. Transfer the vegetables to a serving bowl. Place the skillet back over medium0high heat (no need to wipe it out.)
- Crack the eggs into the hot skillet, cover, and cook for 2 to 3 minutes for a runny yolk or 4 to 5 minutes for a firmer egg. The egg whites should be opaque. Season to taste with sea salt and pepper. Slide the eggs over the hash and serve immediately.