vegetarian | gluten free | dairy free | soy free

35 minutes or less

What You’ll Need:

2 medium sweet potatoes

2 medium red, white or blue potatoes

1 Tbsp olive oil

parchment paper or a silicone mat

1 small head cabbage, chopped OR 1 bag slaw mix, any variety

1 Tbsp coconut oil

salt & pepper to taste

4 eggs

Preheat oven to 375*

Dice potatoes. Toss with olive oil, salt, pepper. Spread evenly into a roasting lined pan & pop into the oven for 30 minutes.

While potatoes roast, melt coconut in a large skillet. Add cabbage & salt and pepper to taste. Sauté until tender, transfer to a plate.

When potatoes have about 5 minutes to spare, crack eggs directly into the same pan that you used for the cabbage. Cook to your liking—They are perfect cooked over-easy for this dish--but do what you love!

Serve eggs over veggie hash, roasted potatoes on the side.

Serves 2.