This Sweet Potato Breakfast Hash is a flavorful, nutrient-packed way to jumpstart your day. Featuring hearty sweet potatoes, savory sausage, and vibrant veggies, it’s a paleo-friendly meal that comes together quickly—perfect for busy mornings or anyone looking to eat clean without sacrificing taste. With just a handful of wholesome ingredients, it’s satisfying, energizing, and full of crave-worthy flavor in every bite. Whether you’re meal prepping for the week or whipping up a quick breakfast, this dish delivers both convenience and deliciousness.
Ingredients
- 2 cups peeled and diced sweet potatoes
- 4 oz breakfast sausage (paleo-friendly), crumbled
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped yellow onion
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 large eggs
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the crumbled breakfast sausage to the skillet. Cook for 5–6 minutes, stirring occasionally, until fully cooked and slightly browned. Remove sausage from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until they start to soften and brown.
- Add the chopped red bell pepper and chopped yellow onion to the sweet potatoes. Continue cooking for another 6–8 minutes, stirring often, until the vegetables are tender.
- Sprinkle in the garlic powder, salt, and pepper. Stir well to evenly coat the veggies with the seasonings.
- Return the cooked sausage to the skillet and stir everything together. Let it cook for another 2–3 minutes so the flavors combine and everything is heated through.
- In a separate nonstick pan, cook the eggs to your preference—fried or scrambled—using a small amount of oil if needed.
- Divide the hash between two plates and top each serving with a cooked egg. Serve hot.
Nutritional Information
Calories: 390
Protein (g): 15
Fat (g): 26
Carbohydrates (g): 23
Fiber (g): 4
Sugar (g): 6
Sodium (mg): 510
Storage Instructions
Store any leftover Sweet Potato Breakfast Hash in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cooked hash (without the eggs) in a freezer-safe container for up to 2 months. To retain best texture, it’s recommended to cook the eggs fresh when reheating frozen hash.
Reheating Instructions
For the best texture and flavor, reheat leftovers in a skillet over medium heat with a small drizzle of olive oil until hot and slightly crispy, about 5–7 minutes. If reheating from frozen, thaw overnight in the fridge before reheating. You can also reheat in the microwave for 1–2 minutes, stirring halfway, though this may result in softer textures. For freshly cooked eggs, fry or poach and serve on top after reheating the hash.
Ingredient Swaps and Additions
To boost the protein content while staying paleo-compliant, consider adding extra eggs or including diced chicken or turkey sausage. For more fiber and micronutrients, toss in chopped kale or spinach during the last few minutes of cooking. Mushrooms, zucchini, or even cauliflower rice can also be great additions for both flavor and volume. These additions enhance nutrition while keeping the dish hearty and aligned with paleo principles.
