Sweet Potato Hash Breakfast Salad (Gluten-free, Grain-free, Dairy-free)

Sweet Potato Hash Breakfast Salad (Gluten-free, Grain-free, Dairy-free)

Serving Size: 4 (My boyfriend and I eat this for breakfast 2 days in a row – just as tasty as leftovers!)

  • 2 cups diced sweet potato, approximately 1 medium sweet potato 
  • 4 tbsp. coconut oil
  • 1/2 red onion, diced 
  • 4 cloves garlic, chopped
  • 4 eggs
  • 1 avocado 
  • 1 cup packed mixed greens
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 cup broccoli, steamed
  • 1 lemon
  • 1 tbsp. olive oil 


Step 1: Use a chef’s knife to dice the sweet potato into bite size pieces (see how-to in photos below).
Step 2: Add your sweet potato (about 2 cups) to a stove top pan and add 4 tablespoons of coconut oil, 1 teaspoon sea salt, 1 teaspoon black pepper, 4 cloves of garlic, chopped, and the diced red onion. Cook on medium heat for about 15 minutes until the sweet potato is soft, but not burned.
Step 3: Crack 4 eggs into the sweet potato mixture and scramble until they are cooked thoroughly.
Step 4: On a plate, add 1 cup of greens, top with 1/2 cup of your sweet potato hash, 1/2 of a sliced avocado, and 1/2 cup of broccoli.  The broccoli is great steamed with a little sea salt, or you can add flavor with a drizzle of olive oil and a squeeze of lemon.
I love salads morning, noon, and night, so I went for the full-on Sweet Potato Hash Breakfast Salad while my boyfriend opted for just the hash, avocado, and broccoli.

About Carly: After healing from her own health crisis around extreme sugar addiction, Carly turned to the power of Real Food & Mindful Living to support her on her wellness journey. She became a became a Certified Holistic Health Coach, Applied Clinical Nutritionist, and yoga teacher and has gone on to create the wildly popular online cleanse program, 12-Days to Sexy Program. After working as an Event Coordinator for over a decade, Carly now runs her blog and coaching program at www.carlyshankman.com and is dedicated to healing the world one bunch of kale and downward dog at a time.

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  1. This looks really yummy, and I’d like to make it tomorrow for breakfast. My question is, when do you add the other 1/4 cup of diced red onion? In step #2, you say to add 1/2 of the diced red onion, but then never mention it again. I’m guessing to add it all at once, and this is a typo, or to sprinkle the rest over the cooked hash with the avocado? Just wondering… thanks.

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