Sweet Potato Hash with Brussels Sprouts, Apples & Turkey (Paleo

• Paleo

• Meat

  • 1/3 lb Ground turkey
  • 1 dash Poultry seasoning - optional

• Produce

  • 2 cups Brussels sprouts
  • 1 Ghee or pastured butter for cooking turkey and apples
  • 1/4 tsp Onion powder
  • 1 Pink lady or granny smith apple, medium
  • 1 1/2 cups Sweet potatoes

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Sea salt
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on paleorunningmomma.com

Description

Ingredients

• 1 and ½ cups sweet potatoes peeled and chopped (I used white but any variety is good!)
• 2 cups quartered brussels sprouts
• 2 tbsp melted coconut oil for roasting, divided*
• sea salt and black pepper for roasting
• 1 medium pink lady or granny smith apple, chopped (these are my favorite for cooking)
• ⅓ - ½ lb ground turkey**
• ¼ tsp onion powder or 1 tbsp minced onion***
• dash poultry seasoning - optional
• Ghee or pastured butter for cooking turkey and apples
• 3-4 eggs
• Sea salt to taste

Directions

• Preheat your oven to 400 degrees and line two large baking sheet with parchment paper
• In one bowl, toss the chopped sweet potatoes with 1 tbsp coconut oil to coat completely, then sprinkle with sea salt and toss to coat. Spread potatoes out in a single layer on the parchment lined baking sheet, and roast for 20 minutes, turn/shake for even roasting, and continue to roast another 10 minutes or until soft and golden.
• In another bowl, toss the brussels sprouts in 1 tbsp coconut oil to coat, sprinkle with salt and spread out on the second baking sheet. Roast for about 15 minutes until soft and lightly browned.
• When veggies are soon to be done roasting, heat a large heavy skillet over med heat and add ghee or butter. If using the minced onions, add these to the pan prior to the turkey to soften, Then, add the turkey and sprinkle with sea salt, onion powder if using, and a dash of poultry seasoning if desired.
• As soon as the turkey is no longer pink, stir in the chopped apples and cook together, stirring occasionally, until the apples soften and the mixture is lightly browned.
• Once the sweet potatoes and brussels sprouts are done roasting, remove from oven and add everything to the large skillet, stirring to combine.
• Create 3 or 4 spaces in the hash for where you want to bake in the eggs. Crack each egg into these spaces and sprinkle with a bit more salt and pepper if desired.
• Bake in the preheated oven (still 400) until eggs are cooked to preference - for me this was about 12 minutes. Serve for any meal! Enjoy!