Paleo Sweet Potato Hash Browns with Bacon & Eggs Recipe
This Sweet Potato Hash Brown and Egg Breakfast is Whole30 compatible and paleo compliant! It’s full of flavor and packed with bacon and root vegetables. This is a great healthy breakfast skillet to make for weekday mornings or weekend brunch!
Peel and shred sweet potatoes (3 cups) and add them to a bowl with the shaved brussels sprouts.
Add avocado oil and mix well then season with salt and pepper.
Place bacon, onions, and garlic in an oven safe pan (I use a cast iron) over medium heat and saute until onions are translucent.
Add sweet potatoes and brussels sprouts and continue to cook until bacon is fully cooked and veggies are beginning to brown, about ten minutes.
Transfer pan to oven and broil hash browns for 5-7 minutes until crisp to your liking.
Remove from oven and crack 6-8 eggs over the top, season with salt and pepper.
Return pan to oven and bake at 425F for 10-12 minutes until egg whites are cooked and set and yolks are cooked to your liking.
Remove from oven and enjoy!
While this recipe is best served immediately, you can absolutely save for a later time with some simple tricks to reheating it. Simply store leftovers in an airtight container in the fridge for up to 4 days.
The best way to reheat this recipe is to place it in a lightly greased pan and cover it with a lid for 5-7 minutes. This will keep the hash browns crisp while reheating the eggs.