Sweet Potato Breakfast Hash.

When I started doing Whole30 this time around, I asked on my Instagram for recipe recommendations. Thankfully, several people commented in that they love sweet potato/egg combinations, but I never really found any previously that I liked. I'm so glad I kept trying because thanks to you all, I finally landed on a breakfast hash that I LOVE. Stevie and I actually ate this for breakfast, lunch and dinner one day - that's how much we loved it (and also, we wanted to use up all our produce). But the combination of these flavors is seriously TO DIE FOR delicious - it tastes like something that you would order at a restaurant for a fancy brunch out. Seriously. Eat and enjoy! Plus, it's just a fringe benefit that this meal is completely Whole30-compliant! #winning

Ingredients:
- 1 yellowing plantain, sliced on a diagonal like a banana
- 1 sweet potato, peeled and shredded (I like to use a potato peeler)
- 1 link Aidell's Chicken & Apple chicken sausage, sliced (also like a banana)
- 1/2 avocado, sliced
- 4 eggs
- 1 tbsp. coconut oil (plus a little more if you need it)
- a pinch of salt and pepper

Method:
1. Heat a skillet on medium (this one is my all-time favorite because it cooks so evenly), and add coconut oil. Wait until oil is melted completely.
2. Place all the plantain slices in the hot oil and cook for 2 minutes, flipping over and then cooking for another two minutes.
3. Once each side of the plantains is slightly browned, remove from the skillet and let cool on a plate. Divide the plantains between two plates for two servings.
4. Add the diced sweet potato and keep it moving around the skillet with a spatula. Allow to cook for 2-3 minutes, until slightly wilted. Add a little extra coconut oil if you need more for your skillet.
5. Add the sliced chicken sausage. Cook for another 2-3 minutes, until heated well (I like mine to char a little bit, but you certainly don't have to let it cook that long since the meat is already pre-cooked).
6. Divide the sweet potato/chicken sausage mixture between the two plates. Top with two fried eggs and sliced avocado. Season with a pinch of salt and pepper. Bon appetit!

Notes:
- I've changed it up and added onions, spinach, baby kale, bacon and even cinnamon to this recipe - it all adds it's own flavor which is great! The options are really endless when it comes to a hash situation like this. I will say that the basic flavors of the egg, sweet potato, chicken sausage and plantain really "make" this dish - anything else that is added in just helps.
- You want to choose a yellow plantain that has begun to brown - this is when the fruit is sweetest. If you choose a green plantain, it won't be ripe enough and will make it very difficult to slice or cook with.
- You can also make this recipe with scrambled eggs instead of fried- just pour the eggs into the skillet with the sweet potato/chicken sausage mixture and allow them to cook together.

P.S. - I'm working on a Whole30 meal reference guide that will house all the Whole30-compliant meals that we have been eating. I'll be sharing that next week, so keep an eye out!