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Image of caramelized onion sweet potato breakfast hash in a cast iron skillet with spoons scooping some out
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4.67 from 3 votes

Caramelized Onion Sweet Potato Breakfast Hash (Paleo)

This paleo-friendly breakfast hash meets all your criteria for a satisfying and delicious breakfast and won’t weigh you down for the rest of the day.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: All Recipes, Breakfast, Brunch
Cuisine: American
Servings: 4 servings
Calories: 300kcal
Author: Kimberlee Ho


Carmelized Onions

  • 2 tablespoons ghee
  • 1 large onion thinly sliced in half moons
  • ½ teaspoon sea salt

Sweet Potato Hash

  • 2 medium sweet potatoes peeled and cubed into ¼ inch pieces
  • 12 ounce organic chicken apple sausage such as Applegate or Aidells
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 large organic free range eggs


  • Caramelize the Onions: Heat ghee in a medium pan over low heat. Add sliced onion and sea salt. Stir together and cook, continuing to stir frequently for 30-40 minutes until onions are very brown and soft. Set aside.
  • Prepare the Hash: Preheat oven to 400 degrees F. Heat another large skillet or cast iron pan over medium heat. Add chopped sausage and warm through, about 4-5 minutes, then add the onions. Transfer to a dish, tent with foil and set aside. Wipe pan clean with a dry paper towel then place over medium heat. Add the ghee or coconut oil and melt. Add the cubed sweet potatoes and stir to coat. Sprinkle with smoked paprika, salt and pepper. Cook and continue to stir, uncovered, until the outside of sweet potatoes begin to brown. Cover the skillet and continue to cook for about 7-8 minutes to soften the inside of the potatoes, uncovering to stir occasionally. Adjust the heat, if necessary, to prevent burning, adding a bit more ghee or coconut oil, as needed if pan becomes too dry.
  • Once the potatoes are softened and browned, add in the sausage and onions and stir well to combine. Create 4 wells evenly spaced across the hash. Carefully crack the eggs, one at a time, into the wells. Place the skillet in the oven and bake until the eggs are set, about 20 minutes. Serve immediately.



Calories: 300kcal