Sweet Potato Breakfast Hash with Sausage
and fried egg / green smoothie
This paleo-friendly hash comes together fast for a weeknight breakfast-for-dinner that is full of color and flavor. We last featured this meal in 2019.
Smarts: Breakfast sausage makes up most of the flavor in the hash, so be sure to get a high-quality version and grab mild or spicy depending on your preference.
Ingredients
- Cucumbers - 6 oz , chopped into large pieces
- Apples - 3 , chopped
- Baby spinach - 4 oz
- Lemon juice - 1 tsp
- Water - 1/2 cup
- Ice - 1 cup
- Sweet potatoes - 1 lb , cubed
- Shallots - 1 clove , diced
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Breakfast sausage - 12 oz
- Paprika, smoked - 1 tsp
- Eggs - 4
- Hot sauce of choice (opt) - for serving
Prep
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Sweet potatoes / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Cucumbers - Chop cucumbers into large chunks (just so they fit better into the blender). (Can be done up to 3 days ahead)
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Make smoothie - Chop apples (Note: if you know your blender can handle the peels, leave them on; if unsure or using a lower powered blender, it’s a good idea to peel the apples first.) Combine apples, cucumbers, baby spinach, lemon juice, water, and ice in the bowl of a blender. Blend until smooth, adding a splash more water if needed.
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Make
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Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until sweet potatoes are tender, 3 to 5 minutes. (You can also saute the sweet potatoes in a skillet until tender, but getting them tender in the microwave will save a lot of time.)
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Heat a large wok or skillet with first portion of oil over medium-high heat. Add shallots to heated oil and saute for 1 minute to get them started cooking. Add breakfast sausage and saute, breaking the sausage apart, until cooked through, 6 to 7 minutes.
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Add sweet potatoes and paprika to sausage and stir to combine. Let the hash cook, without stirring, for about 2 minutes to let the sweet potatoes start to brown slightly on the bottom of the pan. Give the hash one more stir and then set aside, covered to keep warm.
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Heat a nonstick frying pan with second part of cooking oil over medium heat. Crack eggs into heated oil and cook until done to your liking - on one side for sunny-side up or flip to fry on both sides.
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Divide hash between serving plates. Top each portion with an egg. Serve with hot sauce on the side. Enjoy with smoothie.
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