Beet, leek and sweet potato hash with eggs
- 4 sweet potatoes
- 2 leeks
- 2 tbsp coconut oil
- 2 cups cooked beets
- 8 eggs
Peel sweet potato and cut into 1/2-inch cubes. Wash leek thoroughly, then thinly slice whites (discarding the upper greens).
Heat coconut oil in a large skillet over medium-high. Add sweet potato and leek; stir to coat. Let cook 5 minutes.
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.
Crack eggs into skillet. Reduce heat to medium-low, cover and cook 5 minutes more.