20 minsBreakfast

Beet, leek and sweet potato hash with eggs

Makes: four servings
Makes: four servings


  • 4 sweet potatoes
  • 2 leeks
  • 1 ½ tbsp coconut oil
  • 2 cups cooked beets
  • 8 eggs
  • ¼ cup shredded parmesan cheese


  1. Peel sweet potato and cut into 1/2-inch cubes. Wash leek thoroughly, then thinly slice whites (discarding the upper greens).

  2. Heat coconut oil in a large skillet over medium-high. Add sweet potato and leek; stir to coat. Let cook 5 minutes.

  3. Meanwhile, cut cooked beets into 1/2-inch cubes. When potatoes have cooked 5 minutes, add cooked beets to skillet and cook another 5 minutes, or until sweet potato is just tender.

  4. Crack eggs into skillet. Reduce heat to medium-low, cover and cook 5 minutes more. Top with parmesan and salt and pepper to taste.