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Breakfast Hash

Laura Tully


Instagram: @phenomenalphoods |

Matthews, North Carolina


1 tbsp olive oil

1 purple sweet potato, cubed

1⁄2 shallot, thinly sliced

1 clove garlic, minced

1⁄2 cup baby bella mushrooms, sliced

1⁄2 cup cherry tomatoes, halved

1 tsp fresh chopped rosemary

1 tsp fresh chopped sage

1 tsp Italian seasoning

1⁄2 tsp salt

1⁄4 tsp pepper

1⁄2 tsp red pepper flakes

1⁄2 tsp paprika

Juice of 1 lemon

Arugula, avocado, sliced green onions and sriracha, for topping


  • Heat the olive oil in a medium pan over medium-high heat.

  • Add sweet potato and cook for 6-8 minutes until tender when pierced with a fork.

  • Add shallot and garlic and cook for another 2 minutes.

  • Add mushrooms, cherry tomatoes, all seasonings and lemon juice. Cook for an additional 3 minutes.

  • Remove pan from heat and sprinkle with arugula, chopped avocado and sliced green onions. Add a swirl of sriracha or serve with your favorite salsa.

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