Sweet and savory, this Sweet Potato Hash with Sausage recipe is healthy and filling. Serve as-is or with eggs for a delicious breakfast.Jump to Recipe
Avoid that 11 am sugar crash with this hearty and healthy breakfast hash recipe. Full of fiber and veggies, this meal will keep you full for hours.
Most of us are used to sugary breakfasts full of grains and sugar. All of that sugar and easily digested carbohydrate will leave you hungry and tired way before lunch rolls around. That’s where this sweet potato hash comes in.
You’ll still get that sweet flavor from the sweet potatoes, but their fiber, along with the fiber in the other vegetables, will keep you going until lunch is ready. Add in the protein from the sausage and you’ll have the energy to take on just about anything!
What You’ll Need to Make Sweet Potato Hash with Sausage
- Sweet Potatoes
- Brussels Sprouts
- Pre-Cooked Chicken Sausage
- Pecan Pieces
- Garlic Powder
- Make a big batch of this Sweet Potato Hash with Sausage recipe over the weekend and reheat it for quick meals on busy weekday mornings.
- This hash will keep in the fridge for about a week.
- I find the texture of sweet potato skins unpleasant, but if you don’t mind them leave them on for even more nutrition goodness.
- My favorite apple is a Fuji. They work great in this recipe, but feel free to use whatever apple is your favorite, as long as it holds up well to cooking.
- This sweet potato recipe is great for Whole30. Just be sure that the sausage you are using does not have sugar as an ingredient.
Sweet Potato Hash with Sausage
- Large Skillet with Lid
- 1 Tablespoon Olive Oil
- 2 1/2 Cups Peeled and Cubed Sweet Potatoes
- 2 Cups Shaved Brussels Sprouts
- 1 Cup Chopped Onion
- 1 1/2 Cups Cubed Pre-cooked Chicken Sausage (3 Links)
- 1 1/2 Cups Chopped Apple
- 1/4 Cup Pecan Pieces
- 1/2 Teaspoon Ground Sage
- 1/2 Teaspoon Garlic Powder
- Salt, to Taste
- Pepper, to Taste
- Heat 1 tablespoon of olive oil over medium heat in a large, heavy skillet. Add the sweet potatoes and stir until all of the pieces are coated in oil. Cover and cook for 10 minutes, stirring often.
- Uncover and add the remaining ingredients. Continue to cook until the Brussels sprouts and apples are tender, about 15 minutes. Taste for seasoning and adjust as needed.
Looking for more healthy recipes? Give these a try:
- Cajun Cauliflower Rice
- Warm Harvest Salad with Cranberries and Pecans
- Easy Coconut Curry
- Autumn Veggie Tray Bake
Don’t lose this recipe! Click the Pinterest button below and save this to your Whole30 Recipes board.