This sweet potato & sausage breakfast hash is delicious, savory and filling perfect for family and guests this holiday season.
A couple a weeks ago after pouring myself another bowl of cereal at 7am I decided I was going to quit the carb/sugar loading at breakfast and start eating better to start off the day. My problem is that I'm not in a cooking mood in the morning. I don't have any of those awesome excuses like I have to get kids on a bus at some ungodly hour or I'm rushed to head off to work, nope a lot of days I'm in my sweats or PJ's until 10am (the joy of having toddlers), I just don't have the motivation to chop an onion or stand at the stove. How do you break yourself of that? Maybe get really excited about a delicious looking recipe and then the motivation will show up. :) I love when I eat eggs in the morning, I'm totally full for hours, remember my quinoa egg cups? This sweet potato and sausage hash is just as filling and very tasty and did I mention it's paleo?! I wish I had some to reheat to eat right now.
I've always wondered how restaurants get sausage to have a crispy outside, whenever I cook mine on the stove it never gets that because of all the grease in the pan with it. Well I figured it out- you roast it in the oven after you cook it. I'm telling you the satisfying crunch on the outside of that juicy bite of meaty sausage is delicious.
This dish is perfect for serving to a large group, like if you're having family in town or house guests. Impress them with your morning charm and whip this up. My dad and family were just in town last week for New Years and everyone loved this. You can also do part of it the night before so you don't actually have to chop an onion at 7am, but I'm not that on top of it lately. ;)
This sweet potato and sausage hash is just as filling and very tasty and did I mention it's paleo?!
- 1 large red bell pepper
- 2 medium sweet potatoes
- 1 large onion
- olive oil
- 3 Italian sausages
- 1 tablespoon fresh rosemary
- 3 eggs
- Preheat your oven to 425. Place a Silpat or parchment paper on a baking sheet and set aside.
- Over medium heat in a small saute pan cook the onion with a tablespoon of olive oil. You might want to reduce your heat to low if the onions start to burn. Cook the onions for 20 or so minutes until they look brown and caramelized.
- Cook your sausage. Take the casings off and place into a saute pan over medium heat. Chop up with a wooden spoon so it looks like ground meat. You want it to cook all the way through.
- While the onions and sausage are cooking peel and chop your sweet potatoes into nice cubes, also chop the bell pepper and put it all into a bowl. Toss with a tablespoon or so of olive oil and the chopped fresh rosemary and set aside.
- Once the onion and sausage is cooked toss them into the bowl with the sweet potatoes and add a little salt & pepper. At this point you can put this all in the fridge for the next morning or proceed to the next step, I've never done it the night before and I feel like the sweet potatoes may get dark spots so if you do want to do this make ahead I would wait and chop the potatoes the morning of
- Dump the sweet potato mixture onto your Silpat lined baking sheet and roast in the oven for 30 minutes.
- When its done take it out and plate it up, add a fried egg on top for good measure. :) I love the runny yolk with the hash, it's pretty darn delicious.