Paleo Breakfast Hash

This breakfast hash is a one-pan wonder and can be adapted by using whatever leftover veg you have in the fridge or sub regular potatoes for sweet potatoes! You can also add some chicken sausages at the end for a protein boost!

Ingredients

• 2 sweet potatoes

• 1 tbsp dried rosemary

• 3 tbsp olive oil

• 1 courgette/zucchini, chopped into rough squares

• 1 bell pepper, chopped into rough squares

• 10 cherry tomatoes, chopped in half

• 1/2 red or white onion, chopped into rough squares

• 1 cup kale (roughly chopped) or spinach

• 2 tbsp cajun seasoning

• salt + pepper to taste

• 4 medium eggs

Directions

1. Pre-heat oven to 200C/400F and cut sweet potatoes into wedges or squares. Toss in one tbsp of olive oil, rosemary, and s+p. Bake for 20-30 mins, flipping halfway through

2. Heat a large pan to medium heat, once heated add 1 tbsp of olive oil. Wait 1 minute and then add chopped veg. Cook until slightly tender and then add kale/spinach. Once wilted add cajun spice and s+p.

3. Move veg to one side of the pan, moving that side off the heat and add last tbsp of olive oil then crack two of the eggs into the pan and cover until just cooked. Repeat with last two eggs.

4. Serve eggs on top of veggie hash with sweet potatoes on the side! Garnish with summer salsa (recipe vid on my IG!) and/or chopped coriander! Add two chicken sausage for extra protein!

   *makes 2 servings

   *391 kcal/serving |19g protein | 40g carbs | 18g fat (all macros are approximated using My Fitness Pal)