You can swap the sweet potatoes for regular potatoes

Equipment Needed

Measuring cups and spoons, campfire or a barbecue, cast iron pan, knife, cutting board and a spatula


Finely dice the onion, jalapeno peppers and sweet potato.

Finley dice the green onions and set aside separately for a garnish.

Place the cast iron pan over a hot fire and let it preheat.

Once hot, add the avocado oil followed by the onion, jalapeno and sweet potato. Sauté for 5 to 10 minutes or until the vegetables become tender. Season liberally with salt and pepper to taste and add the paprika.

Once cooked, add the Italian veggie ground round and continue to sauté for an additional 3 minutes. 

Remove the sweet potato hash from the pan and place on a serving platter.

In the same pan, add the butter and fry the eggs to desired doneness.

Place the fried eggs on top of the sweet potato hash and sprinkle with the chopped green onions.