Servings: 1

½ c. diced onion ½ c. diced onion
3.5 TBSP avocado oil 3.5 TBSP avocado oil
2 oz of Italian Sausage (chicken, beef, or turkey) **see notes 2 oz of Italian Sausage (chicken, beef, or turkey) **see notes
1.5 c. diced carrots (I used baby carrots and cut them in thirds) 1.5 c. diced carrots (I used baby carrots and cut them in thirds)
3 tbsp of fresh rosemary (optional) 3 tbsp of fresh rosemary (optional)
salt and pepper to taste salt and pepper to taste
2 eggs 2 eggs

1. Preheat oven to 425 degrees F. Spray a cookie sheet or bar pan with avocado oil.
2. Put onions and carrots in a bowl with 2 TBSP of oil and rosemary mix well. Spread on baking sheet and put in preheated oven for 30 to 40 minutes.
3. Add sausage to carrot/onion mix. You can either refrigerate at this point or continue to the next step.
4. Place the carrot hash into a cast iron skillet and make 2 small wells to crack the eggs into. Season eggs to taste with salt & pepper. Bake for 15 to 18 minutes at 425.

*I used the recipe for Italian-Style Beef Sausage from beefitswhatsfordinner.com but you can use any recipe. This Breakfast Hash recipe was inspired by the one from paleogrubs.com  *I used the recipe for Italian-Style Beef Sausage from beefitswhatsfordinner.com but you can use any recipe. This Breakfast Hash recipe was inspired by the one from paleogrubs.com