Sweet Potato Hash (a gluten-free, easy, & healthy breakfast!)
Hey guys, Fallon here! If you’re new here, welcome! I’m a certified functional nutritionist (in training!) who helps women feel empowered in their health journey, learn how to confidently eat well, find healing and support during chronic illness, and gain kitchen confidence through simple, delicious recipes for you and your family!
And it’s also time to confess… I have an obsession with….SWEET POTATO BREAKFAST HASH.
Sweet potato recipes are just my favorite - you get the nice comforting carby experience alongside a nice serving of beta-carotene (plant-based Vitamin A), Vitamin C, and other goodies like manganese and potassium (more like potassiYUM).
Many people forget that sweet potato hash is not just for dinner…nay, it is also perfect for breakfast.
Breakfast for a family of 5 needs to be quick, easy, nourishing, and flavorful: enter, SWEET POTATO HASH.
I have been on the sweet potato hash breakfast train for over a decade now and it just doesn’t get tiring. Mix up the veggies, the seasonings, the sauce on top and voila, endless combinations!
My Batch e-cookbook has a beautiful turmeric lime sweet potato hash with an avocado lime sauce, and my Tots e-cookbook has the most goooorrrgeous purple sweet potato hash.
(And breakfast should also make you super happy when you look at it, in my humble opinion.)
clearly… I LOVE hash.
Because I believe so deeply that breakfast is crucial, I love creating beautiful and nourishing meals my family and I will love (that also don’t take me an hour in the kitchen!)
How to Make a Sweet Potato Hash
The process here is the best: SIMPLE.
I start by fine chopping a large white onion, mincing some garlic (I love a good garlic press for time’s sake), peeling and dicing one or two large sweet potatoes, and then adding those to a hot pan with butter or olive oil. I let those get nice and browned and caramel-y.
Next, I toss in all my extra quick-cooking veggies (think spinach, mushrooms, etc) and my spices: things like garlic, sage, paprika, etc. and cover and cook until the potatoes are soft.
Then, make little cute wells (if you want!) in the hash to crack the eggs into. Sprinkle sea salt and pepper over the eggs, then cover and cook for 3-5 minutes or until the yoke consistency is juuuuust right (the right answer here is runny, folks 😉 jk you do you!).
Serve steaming with a garnish of fresh herbs, sriracha, avocado, etc!
Sweet Potato Hash Recipe I’m loving lately:
ARE YOU DROOLING YET?!
Ingredients (serves 5!)
1 TBS butter or olive oil
1 medium white onion
3 cloves fresh garlic (or 3/4 tsp garlic powder)
1 extra large sweet potato (or 2 medium - about 1.5 lbs!)
3 large handfuls spinach
8 oz chicken sausage links (sage or maple apple varieties work great!); optional but adds more protein!
2 tsp salt
1 tsp paprika
1/2 tsp dried sage
optional 1/4 tsp black pepper
6-8 eggs (or 1-2 for each person)
fresh diced avocado and hot sauce/sriracha to garnish if desired
Instructions
Finely dice the onion and mince the garlic and set aside. Peel the sweet potato(es) and finely dice.
Heat a large pan over medium heat; once hot, add butter or olive oil, then add the onion, garlic, and sweet potatoes. Stir and cook for 2-3 minutes to brown.
In the meantime, dice the chicken sausages, then add them to the pan with the spinach and seasonings, and cover and let cook for 15 minutes, reducing heat slightly (I use a 3 on a 6 dial!) and stirring halfway. Ensure the sweet potatoes are nearing fork tender, and add an additional 5 minutes if they are not quite soft.
Crack desired number of eggs (depending on the size of your pan, you should be able to fit 6-8 comfortably!) on top, then sprinkle a bit of sea salt and pepper over the eggs. Cover and cook for 5-7 minutes or until your desired yolk consistency is reached (make sure the whites are fully cooked!).
Serve with fresh avocado, dried parsley or dill, hot sauce, etc!
And there you have it - the prettiest breakfast of all time (that happens to also be SUPER nutrient-dense!).
This breakfast makes me SO happy to see every time I plate it - my kids and husband love it and the variations are truly endless based on what veggies are in season and what spices you’re feeling that day!
Like what ya’ see? Check out ALL my recipe books, here!
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