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 extra virgin olive oil (extra virgin)
- 1 tablespoon butter
- 1 medium sweet potato (peeled and diced)
- 1 cup cauliflower (finely diced)
- ½ cup apple (diced)
- 2 tablespoons yellow onion (diced)
- 1 tablespoon maple syrup (dark amber)
- ¼ teaspoon cinnamon
- ⅛ 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.
Thanks for sharing such an amazing recipe. Just bookmarked this post make this for my hubby.
I hope you love it!
Sweet Potato and Cauliflower together? Sounds interesting.. Let me give a try :)
Thanks for sharing!
I tried the recipe of Cauliflower and Sweet Potato Hash with fried eggs. I had some sweet potatoes already cooked so I added those after the cauliflower was about done. I also had added some chopped celery and grated carrots that needed to be used up. A little fried tofu on the side added to the protein. It was very good. Since it was for myself I took out part of the veggies and put one egg on top. I saved the balance of the veggies and will use them for another meal with a fresh egg fried too. I really liked the recipe – something different but using a lot of veggies. I still enjoy your site.
I’m so glad you enjoyed this Joyce!! Thank you!