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What’s for Breakfast: Sweet Potato Hash

February 4, 2014

Breakfast can be tough when you do not eat dairy or eggs. It demands creativity! I cannot remember where I found the inspiration for this recipe. I essentially made it up for a MOPS breakfast last fall, but I know I saw some recipe somewhere that sparked my curiosity.
Whoever you are out there, thank you! Because this is my new favorite breakfast, and one of my most-requested recipes.

I hope you enjoy when this as much as we do!

Sweet Potato Hash
(Pictured with turkey sausage and chopped avocado)

🔹2 large sweet potatoes (about 2 pounds), and cut into small cubes
🔹1/2 pound bulk pork sausage
🔹1-2 tablespoons coconut oil
🔹2 bell peppers (any color), chopped
🔹1 med onion, chopped
🔹2 cloves garlic, minced
🔹2 teaspoons paprika
🔹Kosher or Sea Salt and fresh cracked pepper
🔹Optional: tortillas, salsa, avocado, eggs

1⃣Cook pork sausage as you would ground beef.
2⃣Scoop out sausage, leaving any grease in the pan.
3⃣Add 1-2 tablespoons coconut oil, at least enough to coat entire pan.
4⃣Add onions and garlic, saute for about a minute, then add chopped sweet potatoes.
5⃣Season with paprika, and salt and pepper to taste, then saute until partially cooked. Add bell peppers, and continue cooking until potatoes get a crisp edge.
6⃣Add sausage back in, mix together, then serve.

🔹You can peel the potatoes, but try leaving skins on for texture and extra vitamins. Just cut off the tips and any bad spots.
🔹For sausage, I suggest Jones brand all-natural sausage patties from Costco, as they have only four ingredients and no weird stuff. It adds an extra step – I cook the patties until done, and then have to chop them in my chopper while the potatoes cook.
🔹For a lower fat version, try my recipe for turkey breakfast sausage. Still pretty fantastic.
🔹Serving Suggestions: Pour a couple of eggs over the top of finished hash, and quickly scramble into the mixture; serve along side eggs of your choice; top with salsa and avocado, and wrapped in a whole wheat or corn tortilla.


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