Sweet Potato Apple Hash with Pork and Fried Egg

We started the Whole Life Challenge a couple of weeks ago, so we are in full swing of healthy eating, although it may not appear that way by looking at this picture! But guess what? This is TOTALLY compliant for all levels of WLC and even Whole30.

This meal was actually conjured up on a rainy Saturday using all the leftovers I had from the week, but it would be totally worth it (and wouldn't take long) to make fresh for breakfast, lunch or dinner. The runny yolk from the egg really adds a nice creaminess to the dish. I promise you'll be licking the plate!

Ingredients:
1 tbs Coconut Oil
1 large sweet potato, cubed
1 large sweet onion, diced
1 large honeycrisp apple, diced
1 cup pork (we used Boston Butt)
2 eggs
salt & pepper

Add 1 Tbs Coconut oil to a non-stick pan or cast iron skillet. Add the onions and cook until translucent. Set aside. Cook the potatoes over med-high heat until charred, caramelized and tender (about 15 min). Add s&p as needed. Add the apples and cook another 5 minutes. Add the onions back in and cook 1 minute or so. If using leftover pork, heat separately. Divide the potato, apple and onion mixture between two large bowls or plates. Put pork on top next. Finally, heat a small skillet with butter and fry each egg individually. I like mine a little more done, but still runny. Place the fried egg on top of each dish and dig in!!!