A hearty breakfast of sweet potato hash and beef sausage all topped with an egg.
Let me start by saying I first made this breakfast because my husband was getting a little tired of eggs. Enter in the sweet potato hash and beef sausage. Which you can easily make and leave off the egg if you’re looking for Paleo and Whole30 egg-less breakfasts. But, I just couldn’t help myself! Eggs are everything! And then after I took all these pictures, true to form, I covered the whole thing in hot sauce. Because that’s what I do, and I love it. This is so delicious and packed with flavor, no hot sauce needed. Hot sauce is just one of my simple pleasures in life, and I realize everything I post can’t be smothered in it even though that’s how I roll.
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This meal is also great because you cook it all in one pan. I wake up a little before everyone else, throw this meal together and then let it sit with a lid on the stove over low heat. On those busy mornings where everyone has to be to school and work at a different times they’ll eventually come down to the kitchen and serve themselves breakfast when they’re ready. If we’re topping it off with eggs then I’ll have a separate pan sitting there with a bunch of eggs already cooked. (And hello yolk! Oh my yum!)
For the sweet potatoes you can either use a spiralizer or a large cheese grater to achieve this hash brown texture. I’ve used THIS spiralizer for over 2 years now and it’s still cutting sweet potatoes like buttah. Spiralizing is 10x faster and easier than using a grater, so it is my preferred method. Once the potatoes are spiralized with the smallest noodle blade I run my knife through the spiraled noodles just so the pieces are smaller.
For garlic I prefer using a garlic press. Using a press releases so much flavor from the garlic, much much more that simply chopping or mincing it. I find that if a recipe calls for minced garlic and I use a press I have to use about ½ the garlic the recipe calls for. The smaller pieces of garlic disperse more evenly throughout a dish. I use a press in most of my recipes.
Find the recipe below, just hit print, or pin this recipe for later by hovering over any image. Check back early next week for my next post where I show you how to take the leftover hash and turn it into a completely different meal.
- 1 lb ground meat (turkey, chicken, beef or pork will all work)
- 1 tsp dry mustard
- 1 tsp fennel seeds
- 1 tsp dried sage
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp ground pepper
- 1 medium yellow onion, chopped
- 2 - 3 large sweet potatoes, spiralized
- 2 cloves garlic, pressed
- 1 egg per person (optional)
- Scallions, finely chopped
- In a skillet over medium heat brown the ground meat. If using very lean meat you might have to add 1 tsp oil to the pan before adding the meat. While meat is cooking add the dry mustard, fennel seeds, sage, paprika, salt and pepper. Stir spices into the meat while breaking up the meat into small pieces with a wooden spoon or spatula. Place cooked meat in a bowl and set aside, leaving any remaining oil and liquid in the skillet.
- Add the onion to the skillet. Allow to cook until onion becomes translucent, stirring occasionally so all sides cook evenly.
- As the onion is cooking prep the potatoes by washing them and running them through a spiralizer onto a cutting board. Then run a knife through the noodle spirals a few times to make the pieces as small as preferred.
- Stir in the pressed garlic into the onion and allow to cook until the garlic becomes fragrant.
- Toss in the spiralized potatoes into the onion/garlic mixture. If the pan is somewhat dry add a few splashes of water. Cover the pan with a lid and allow the potatoes to steam for a couple minutes. Stir the potatoes and allow them to continue to cook/steam until they have reached your preferred softness.
- While the potatoes are cooking fry 1 egg per person if desired.
- Once potatoes have softened stir in the sausage crumbles. Serve immediately, topping it off with a fried egg and scallions. Salt and pepper to taste.