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You are here: Home / Recipes / Sweet Potato Hash PALEO Eggs Benedict Recipe

March 9, 2016 by: Jennifer Priest

Sweet Potato Hash PALEO Eggs Benedict Recipe

Good morning friends! I'm so glad you are here for one of my all-time favorite recipes: Sweet Potato Hash PALEO Eggs Benedict. When we made the test recipe, we gladly ate it for breakfast, lunch, and then breakfast again the next day! Oh yeah …. it is THAT GOOD!

PALEO benedict

When I heard that a group of bloggers was doing a potato recipe challenge, I wanted in. Eating paleo, we usually have yams or sweet potatoes. So yummy, right? The rich earthy flavor of yams are my personal favorite – they are so delicious, especially in this decadent recipe, paired with the egg, bacon, and hollandaise sauce. The kale or spinach at the base of the benedict helps to balance out the richness of this dish and add extra fiber.

Paleo-Eggs-Benedict-JustJP

Did you know that hollandaise sauce is paleo? It's one of my favorite sauces. This recipe has the kick of Tabasco Sauce in the hollandaise which gives it an extra layer of flavor!

Make this eggs benedict recipe ahead and enjoy it for several days!

Eggs-benedict-recipe-with-poached-eggs-JustJP

American-Eggs-Benedict-Breakfast-PALEO-JustJp-recipe

This Sweet Potato Hash Eggs Benedict Recipe is SO easy to make and reheats well. Double the ingredients to make extra for breakfast the following day! CLICK the recipe box below to print this recipe:

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Sweet Potato Hash Eggs Benedict Recipe

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★★★★★

5 from 2 reviews

Paleo take on a classic breakfast eggs benedict with sweet potato hash instead of an English muffin.

  • Author: Xaver Priest
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale
  • 2 medium to large sweet potatoes or yam, peeled and shredded
  • 1 medium to large sweet potato or yam, cooked and mashed
  • 4 eggs, poached
  • 3 egg yolks
  • 1 Tbsp butter
  • 8 pieces of uncured bacon, cooked
  • 1 Tbsp bacon grease reserved from cooking bacon
  • 3 cups of fresh spinach or kale
  • 1/4 tsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 cup butter
  • 1 dash of Tabasco Sauce
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder

Instructions

  1. Mix the shredded potato with the mashed potato in a bowl until combined. Add salt, pepper, and garlic powder.
  2. Mold potato mixture into patties about 4″ wide.
  3. Heat 1 Tbsp butter in pan on medium heat until melted. Add patties. Cook patties 3-4 minutes on each side until edges are crispy and potato is cooked through.
  4. In another pan, cook the kale or spinach in 1 Tbsp bacon grease until wilted. Add salt and pepper to taste.
  5. To make hollandaise sauce: In a blender, combine egg yolks, mustard, lemon juice, and Tabasco Sauce. Blend for 10 seconds until combined. Melt 1/2 cup of butter in the microwave. Turn the blender on high, pouring the hot butter into the mixture as it blends. Blend for 10 seconds.
  6. Stack about 1/4 cup of cooked kale or spinach in the center of a plate. Add the potato patty on top. Layer on two pieces of bacon.
  7. Poach an egg to place on top of each stack of ingredients.
  8. Spoon hollandaise sauce over top.
  9. Create 4 stacks total.

Nutrition

  • Serving Size: 1
  • Calories: 712
  • Sugar: 5.3 g
  • Sodium: 1233 mg
  • Fat: 59.9 g
  • Carbohydrates: 27.3 g
  • Protein: 24.3 g
  • Cholesterol: 434.2 mg

Keywords: breakfast, benedict, eggs, sweet potato, paleo

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Tip: If you don't like poached eggs (like me), make a fried egg or scrambled egg for the top of the eggs benedict.

I'd love to know if you try this recipe! It's a great source of fiber, is gluten-free, and tastes amazing.

Continue on the link up to see all of the other recipes here:

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Comments

  1. Kim (TheKimSixFix) says

    March 9, 2016 at 4:15 am

    Holy cow.. I never thought I’d say this but you are making me want to go Paleo! That looks so good!

    Reply
    • Jennifer Priest says

      March 9, 2016 at 7:59 am

      haha!!!! Thanks!

      Reply
  2. Karen @ Dogs Don't Eat Pizza says

    March 9, 2016 at 5:53 am

    That looks amazing – pinned for later! Visiting from the Ultimate Recipe Challenge blog hop!

    Reply
    • Jennifer Priest says

      March 10, 2016 at 6:04 pm

      Thank you!

      Reply
  3. Patti says

    March 10, 2016 at 12:24 pm

    Wow, this looks and sounds delicious. Great for watching your carbs and sugar!

    Reply
  4. BonBon @ Farmhouse 40 says

    March 10, 2016 at 1:53 pm

    Wow this looks so good. I can’t wait to try this recipe.

    Reply
  5. Susie (TheChelseaProject) says

    March 10, 2016 at 5:01 pm

    I love this dish! Can’t wait to try the paleo version. Stopping by from The Ultimate Recipe Challenge.

    Reply
  6. Denise Wright says

    March 11, 2016 at 1:39 pm

    Well this looks fancy and delicious! What a great combination!

    Reply
  7. Meegan says

    March 11, 2016 at 6:18 pm

    Jennifer, You hit it out of the park with this recipe! It looks fabulous and healthy.

    ★★★★★

    Reply
    • Jennifer Priest says

      March 13, 2016 at 11:23 pm

      Thank you so much! My mouth waters just thinking about it 🙂

      Reply
  8. Kati says

    March 28, 2016 at 9:46 am

    I love eggs benedict! I’m sure it’s amazing over sweet potatoes. Thanks for sharing your recipe at The Wednesday Showcase party.

    Reply
  9. Kim says

    March 18, 2018 at 7:56 am

    Love it, so delicious, thank you!!

    ★★★★★

    Reply
    • Jennifer Priest says

      March 18, 2018 at 9:11 am

      Oh my gosh, thank you! Glad you liked it.

      Reply

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Welcome to Smart Fun DIY where you'll find amazing craft projects, easy-to-make recipes with a Latin twist, clever DIY projects, and smart ways to get the most out of life. I'm so happy you're here and I can't wait to learn more about you! - Jennifer Priest If you're new here, click HERE to learn more.

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