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MONDAY - Breakfast

Sweet Potato Hash 



  • 1 small sweet potato cubed
  • 2 handfuls of spinach
  • 1 cage free egg
  • 1 tbsp parsley chopped
  • pepper to taste
  • 1 tbsp coconut oil
  • Pinch sea salt


Chop sweet potatoes into 1/2 inch cubes. Try to call all around the same size for even cooking. Heat coconut oil in large skillet. Once hot, add sweet potato hash in an even layer on pan. Stir every few minutes until slightly crispy and potatoes can easily be halved with a fork. Transfer from pan into breakfast bowl, top with a dash of sea salt. Using the remaining coconut oil in the pan, sauté your spinach. This will only take a few seconds. Cook to the desired consistency. Spinach will cook down into about half its size so add more if you'd like. Transfer spinach to same dish. Turn heat off on the pan and let cool for a few moments. Or use a new small skillet for egg. Best results for an over easy egg is if you start off with a cold pan. There should still be some juices and oil in the pan, use that to cook the egg. Crack the egg directly into the pan, turn on low-medium heat, cover and let cook until whites are solid and yolk just barely begins to cloud over. Transfer egg to top of spinach and sweet potato hash, garnish with fresh parsley and cracked black pepper. Enjoy!


Earlier Event: November 24
FRIDAY - Dinner
Later Event: November 27
MONDAY - Lunch