Mexican Sausage Hash with Eggs and Avocado Crema
Ingredients
- 4 cooked sausage patties (from Smoky Mexican Pork Sausage Patties recipe)
- 1 Tbsp avocado oil
- 1 (10-oz) pkg frozen diced sweet potatoes
- 1 onion, chopped
- 4 large eggs
- 1 ripe avocado, pitted
- 2 Tbsp fresh lime juice
- 1 Tbsp organic olive oil mayonnaise (or use a homemade Paleo mayonnaise)
- ¼ cup refrigerated salsa
- ¼ cup chopped fresh cilantro
Instructions
- Crumble sausage patties.
- Heat oil in a skillet over medium-high heat. Add sweet potatoes and onion; lightly sprinkle with salt and pepper.
- Add sausage to skillet; cook 1 to 2 minutes or until sausage is heated.
- Form 4 indentations in sausage-potato mixture in skillet.
- Break 1 egg over each indentation.
- Cover and cook over medium heat 10 minutes or until eggs are set.
- Meanwhile, process avocado, lime juice and mayonnaise in a blender or food processor, scraping sides as needed.
- Season with salt and pepper to taste; stir in enough water to reach desired consistency.
- Top with salsa, cilantro and avocado crema to serve.
Paleo Breakfast Meal Plan
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