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

  1. Preheat a cast iron skillet and cook your breakfast sausage.
  2. 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.
  3. Remove sausages from heat and set aside to cool, retaining juices in the pan.
  4. Add potato, veggies, greens, and garlic to sausage juices in pan and saute until tender, about 10-15 minutes.
  5. If needed, add ghee or coconut oil to prevent veggies from sticking to pan.
  6. While veggies are cooking, chop sausages into bite size pieces.
  7. Once veggies are cooked, add sausage and cook for an additional 1-2 minutes, until sausages are hot.
  8. Add salt and pepper to taste, if desired.
  9. 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.

by Michelle Marcoux, ND