Sweet Potato Breakfast Hash - Whole30 Approved!
The easiest, yummiest breakfast ever.
I came across a breakfast skillet recipe when I was doing the Whole30 back in January 2018 but it contained a lot of veggies and ingredients that I don't love (looking at you, cauliflower). So I figured I would adapt the recipe to fit my own taste buds and this is what I came up with.
Make breakfast in bulk!
This recipe will make 3-4 servings depending on how hungry you are in the morning. I can usually stretch it to last me 4 days which is perfect for my schedule. It keeps just fine in the refrigerator and I like to separate my servings into their own pyrex ahead of time so I can just throw it in the microwave and go.
Switch it up
The best part about this recipe is how adaptable it is. You can add your favorite veggies or seasonings without the recipe changing too much. Skillets are great because you can switch things around without completely changing the recipe. Sometimes I sub cinnamon for a dash of cayenne powder if I want a spicy dish. Other times I'll add different breakfast sausage or ground meat like chorizo or pork. On top of the skillet, I like to add a fried egg, sprouts, or green onions to add even more flavor.
Make your own life easier
I will acknowledge that shredding the sweet potatoes into little ribbons is tedious and not very fun. A little hack is to get the Sweet Potato Ribbons from Trader Joes and dump them in. Sometimes I'll get these when I'm feeling lazy, however I typically like to get regular sweet potatoes because the ribbons at Trader Joes are not organic.
Sweet Potato Breakfast Hash
This delicious Whole30 approved breakfast hash can be made in bulk ahead of time and enjoyed throughout the week. Spice it up by adding your favorite veggies or seasonings and topping with an egg or sliced avocado.
1 large sweet potato
1 red bell pepper
1 cup sliced mushrooms
1/2 yellow onion
2-3 Applegate chicken apple sausages, or sausage of your choosing
2 tbsp olive oil
1 tsp cumin
1 tsp cinnamon
1 tsp garlic powder
salt, to taste
optional: egg, sprouts, avocado, or green onions for garnish
Peel the skin off the sweet potato and discard. Use potato peeler to peel the entire sweet potato into thin ribbons and set aside.
Chop red pepper, mushroom, and onion. Slice chicken sausages.
Put 1 tbsp of olive oil in a non-stick pan over medium heat. Add onion and red pepper and sauté until onions are lightly brown.
Add the rest of the olive oil, sweet potato ribbons, mushrooms, and chicken sausage to the pan.
Mix in cumin, cinnamon, garlic powder, and salt. Stir and cover for 5-7 minutes on low heat, stirring occasionally.
Remove from heat when veggies are soft and chicken sausage is lightly browned.
Serve and top with optional garnishes or a sprinkle of cheese if not doing Whole30.