This breakfast hash is the perfect combination of sweet and savory. It whips up quickly and stores well for the week, if you're a weekend food prepper. The ingredients are minimal and this is completely dairy-free, Whole30, and Paleo. My favorite way to enjoy this is with a fried egg on top, but I also love it by itself. Hope you enjoy!
1 large sweet potato, peeled and shredded (I used a grater to shred, but you could also do this in a food processor)
1 large pink lady apple, peeled and shredded
1 tbsp. coconut oil
1/4 tsp. sea salt
1 tsp. cinnamon
1/4 tsp. nutmeg
6 tbsp. egg whites (or 2 large eggs)
1/2 c. coconut milk, full fat
1/4 c. raisins (optional)
chopped pecans (optional)
Preheat the oven to 400 degrees.
Heat the coconut oil in a skillet over medium heat. Add the shredded sweet potatoes and cook until they begin to soften and brown slightly. Add the apple, salt, and spices.
Continue to cook another 5 minutes or so over medium heat. Add the egg whites and coconut milk to the skillet, mixing thoroughly.
If using, stir in the raisins and add the chopped pecans on top.
Bake 10-15 minutes, until the eggs are completely set.
*Makes 6 servings.
191 calories; 9g Fat, 24g Carbs, 4g Protein
If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe adapted from: https://www.paleorunningmomma.com/sweet-potato-apple-breakfast-bake-paleo-whole30/