Paleo Sweet Potato Hash


1 large onion, sliced

3 T olive oil, divided

½ T ghee

2 Italian sausages, diced

2 sweet potatoes

10 Brussels sprouts, quartered

3 T fresh rosemary

Salt and freshly ground black pepper, to taste

3 eggs



  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.  Set aside.
  4. Meanwhile, peel the sweet potatoes and chop them into bite-size pieces. Place into a large bowl with the Brussels sprouts and the remaining two T of olive oil and rosemary.
  5. In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
  6. Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Place cooked eggs on top and serve.
  7. Optional: After baking, place the sweet potato hash into a cast iron skillet and make three small wells, filling each with one raw egg. Season lightly with salt and pepper and bake for an additional 15-18 minutes at 425°F until the eggs are set.

Serves: 4

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