The next recipe in my breakfast series is a play on a traditional breakfast hash. I have omitted the eggs and replaced regular potatoes with sweet potatoes for a slightly sweeter taste and a more nutritionally dense meal. You can, of course, feel free to experiment with using different vegetables in the hash. This is just the combination that I find to be the tastiest. This sweet potato breakfast hash recipe is a good one to make on a weekend for dinner and then save the leftovers to reheat for a quick breakfast during the week. Bon appétit!
Sweet Potato Breakfast Hash Recipe
Ingredients
- 3 large or 6 small breakfast sausages, preferably all natural (Pineview Farms, Cool Springs Ranch, etc)
- 1 large sweet potato, shredded
- 2 garlic cloves, minced
- 1 small yellow onion, chopped fine
- 1 red bell pepper, chopped fine
- 1 cup packed greens of your choice (spinach, kale, etc.), finely chopped
- Ghee or coconut oil if needed
- Salt and pepper, to taste
- Sliced avocado
Directions
- Preheat a cast iron skillet and cook your breakfast sausage.
- While they are cooking, shred your sweet potato and chop your veggies. I like to use a food processor to get a fine, uniform consistency with my chopped veggies.
- Remove sausages from heat and set aside to cool, retaining juices in the pan.
- Add potato, veggies, greens, and garlic to sausage juices in pan and saute until tender, about 10-15 minutes.
- If needed, add ghee or coconut oil to prevent veggies from sticking to pan.
- While veggies are cooking, chop sausages into bite size pieces.
- Once veggies are cooked, add sausage and cook for an additional 1-2 minutes, until sausages are hot.
- Add salt and pepper to taste, if desired.
- Garnish with sliced avocado and serve.
Recipe Note
If eggs are not a sensitivity for you, this dish is also tasty with a poached or easy-over egg on top.
