Description
A fast, hearty, and paleo-friendly breakfast hash combining crispy sweet potatoes and savory sausage, perfect for busy weeknights or breakfast-for-dinner.
Ingredients
- 2 medium sweet potatoes (about 1 pound / 450g), peeled and diced into ½-inch cubes
- 1 pound (450g) ground pork sausage, paleo-friendly
- 1 medium yellow onion (about 150g), diced
- 1 medium bell pepper (about 120g), diced (optional)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste (start with ½ teaspoon salt)
- ¼ cup fresh parsley, chopped (about 10g, optional garnish)
- Optional: 2 cups kale or spinach for added greens
Instructions
- Peel and dice the sweet potatoes into ½-inch cubes. Dice the onion and bell pepper, and mince the garlic. Prepare all ingredients before cooking.
- Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Add the ground sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Transfer sausage to a bowl and set aside, leaving rendered fat in the pan.
- Lower heat to medium and add the remaining tablespoon of olive oil. Add diced sweet potatoes in a single layer. Let cook undisturbed for 3-4 minutes to develop a golden crust, then stir occasionally until tender and crispy on edges, about 10-12 minutes total.
- Add diced onion and bell pepper to the sweet potatoes. Cook until onions are translucent and peppers soften, about 4-5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Sprinkle smoked paprika, dried thyme, salt, and black pepper over the mixture. Stir well to coat evenly. Return cooked sausage to the skillet and mix to combine. Cook together for 2-3 minutes to meld flavors.
- If using greens like kale or spinach, add them now and cook until just wilted, about 2 minutes. Remove from heat, sprinkle with fresh parsley, and serve immediately. Optionally, top with fried eggs.
Notes
Do not overcrowd the pan when cooking sweet potatoes to ensure crispiness. Use medium to medium-high heat to brown potatoes without burning. Add garlic near the end of cooking veggies to avoid bitterness. Use high-quality paleo-friendly sausage without fillers or added sugars. Optional additions include kale, spinach, mushrooms, or other favorite veggies. Reheat gently in a skillet with a splash of water or broth to maintain texture. This dish does not freeze well due to sweet potato texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 420
- Sugar: 7
- Sodium: 550
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 22
Keywords: paleo, sweet potato, sausage, breakfast hash, Whole30, gluten-free, dairy-free, one-pan meal, easy dinner, healthy