From December/January 2015 issue
Serves 2


  • 1 medium Yukon Gold potato, diced
  • 2 medium carrots, peeled and diced
  • 1/2 medium yellow onion, diced
  • 2 TBSP extra virgin olive oil or melted coconut oil, divided use
  • 1/2 lb bulk breakfast sausage
  • 8 large eggs
  • 1 TBSP finely chopped fresh rosemary
  • 1/4 tsp sea salt


  1. Preheat the oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. Toss the potato, carrots and onions with 1 tablespoon of the oil.
  4. Spread on baking sheet in an

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