Are you ready for a new family fav? This went over amazingly well at our house. The kids begged for more and while it is a bit of work shredding those sweet potatoes, I can promise it's worth the elbow grease. You needed an extra workout anyways, right?
1 pound ground light breakfast sausage - (substitute turkey sausage for a lighter version)
5 cups sweet potato, grated
1 cup yellow onion, chopped
Asparagus
Eggs - cooked over easy (or however your little heart desires)
1 clove garlic, crushed
3 Tbsp coconut oil
Sea Salt
In a cast iron skillet, melt 2 Tbsp coconut oil. Add onion and cook till translucent. Toss in garlic for a minute until translucent. Remove from skillet and set aside. Add sausage and cook till done. Add sweet potato and cook till lightly crispy. Add in onion and garlic. Turn off heat and set aside or keep warm in a low temp oven.
In a separate skillet sauté asparagus till done but not limp. You still want a nice crisp when you bite them. Season with sea salt. Cook your over easy eggs and compile - HASH, EGGS, ASPARAGUS
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