Sweet Potato and Kielbasa Skillet (Gluten-Free, Paleo, Whole 30)

This healthy sweet potato and kielbasa skillet is high in protein and fibre, a hearty whole 30 approved breakfast made in only 20 minutes.

THE RECIPE

INGREDIENTS

• 2 medium sweet potatoes peeled cubed, washed
• 1 tbsp olive oil
• 1 cup Pederson's uncured smoked kielbasa skinned, cubed
• 1 bell pepper chopped
• 1 cup spinach can also use baby spinach or arugula
• Pinch sea salt
• Pinch ground black pepper
• Pinch garlic powder
• Pinch thyme
• 2 eggs
• 1 tsp chives finely chopped

INSTRUCTIONS

1. In a large skillet, heat olive oil on medium-high and add the cubed sweet potatoes. Cook on high so that the sweet potatoes crisp up. About 6-8 minutes stirring often.
2. Add cubed kielbasa and chopped pepper (I used yellow pepper). Cook about 4 minutes until pepper is softened. Add sea salt, pepper, garlic powder and stir in the spinach. Cook until spinach is softened. Remove from heat.
3. Cook eggs in a separate pan as desired.
4. Serve sweet potatoes with egg on top and sprinkle on chives. Enjoy!

Source: northsouthblonde.com

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