Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons coconut oil
  • 1/2 cup yellow onion (diced)
  • 2-3 garlic cloves (finely chopped)
  • 1 Tablespoon jalapeno (finely chopped)
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne powder
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt (to taste)
  • 2 cups sweet potato (diced 1/4 to 1/2 inch (~1 medium potato))
  • 2 cups cauliflower (bite-sized peices)
  • 4 eggs (cooked as desired.)
  • Cilantro and scallions for garnish

Instruction

  • In a large skillet, heat coconut oil over medium heat. Add onion, garlic, and jalapeno and cook for 1 minute. Add in cumin, cayenne, chili powder, cinnamon, and salt. Stir and cook for an additional 2 minutes. Add sweet potato and cauliflower, stir to coat. Cook without moving for 5 minutes, so a nice crisp forms. Then, stir, cover skillet and cook for an additional 5 minutes. Stir again and cook for an additional 3-4 minutes until veggies are tender.
  • Cook eggs as desired (fried or sunny-side up recommended). Top hash with eggs and serve. Add additional cilantro and scallions as desired.