Buffalo Chicken Paleo Sweet Potato Hash
This buffalo chicken Paleo Sweet Potato Hash is a game day spin on a classic breakfast! It’s quick, easy and paleo and whole30 compliant too!
THE RECIPE
INGREDIENTS
- 1 cup Sweet Potato, cubed (125g)
- 1 tablespoon Olive Oil
- 1/2 small Onion, Chopped
- 2/3 cup Red Pepper, Thinly sliced
- 2 teaspoons Garlic, Minced
- 2 links Chicken Sausage, Sliced
- Salt and Pepper, Pinch of each
- 1/2 cup Reduced Fat Shredded Cheddar Cheese, (omit for paleo/whole30)
- 2 Eggs
For Topping:
- Hot Sauce, Drizzle
- 1 Green Onion, Sliced
INSTRUCTIONS
- Heat your oven to 400°F.
- Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.
- In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes.
- Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.
- Sprinkle the grated cheese on and stir to mix it into the potato mixture.
- Make two wells in the hash and crack the eggs into them gently. Cover and place into the oven until the eggs are cooked as much as you like them. I like my yolks runny, which took about 4-5 minutes.
- Drizzle with buffalo sauce and diced green onion and serve.
This recipe and image adapted from: www.foodfaithfitness.com