5 to 6 whole eggs
2 tablespoons extra-virgin olive oil
A couple splashes of coconut milk
2 sweet potatoes, diced small
2 green apples, diced small
1 large sweet onion, diced small
2 tablespoons coconut oil
1 pound country breakfast sausage
Sea salt and pepper to taste
In a medium sized bowl, whisk eggs.
Add a splash of coconut milk. Whisk eggs again and set aside.
In a large sized skillet over medium high-heat, add coconut oil.
Add sweet potatoes, onions and apples.
This will be a slow cooking process. Please allow 30-45 minutes for the mixture to cook thoroughly. Stir occasionally.
When the mixture has slightly browned, add sausage. Cook for another 20 minutes, stirring occasionally.
Now start on the scrambled eggs.
In a medium sized skillet over medium-high heat, add olive oil. Add egg mixture and cook thoroughly. When done, remove from heat.
Serve hash with scrambled eggs.