This has got to be one of my favorite breakfast recipes to make! Honestly, I could eat it all day long as it is packed with nutrients. The paleo sweet potato hash is super easy to make and can be meal prepped. This means you just have to throw it on a pan to heat it up and boom a delicious af dish.
What inspired the sweet potato hash is a breakfast place in Northampton, MA. Right, when you walked in they have a full wall of the crazy hash combinations. I am talking bacon chicken ranch to Hawaiian pork. Unfortunately, I never tried them as I struggle to digest regular potatoes, but my dad said the bacon chicken ranch is must have!
The sweet potato hash is significantly easier to digest and completely customizable. What is even better is you can still get that crispy skin with sweet potatoes. This is also a great way to sneak in different vegetables and meats in the sweet potato hash. Let me tell you I was not a sausage fan at all. It grossed me out, but now I have it almost every day.
I recommend removing the sausage from the casing and really oil that pan up to get them crispy. Another great option would be bacon or even some chunks of leftover turkey from Thanksgiving! As for vegetables, if you are Low FODMAP remove the garlic and onions. If you still crave that garlic taste use garlic infused oil!
Let’s dig into the recipe!
Paleo Breakfast Sweet Potato Hash
This is a go-to recipe for something that is quick, delicious, and full of vitamins and minerals.
Breakfast Sweet Potatoes
- 3 Large Sweet Potatoes Washed, Peeled, and Cubed
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- Salt + Pepper
- 4 links Breakfast Sausage
- 1/4 cup Red Onion Chopped
- 1/2 cup Cherry Tomatoes
- 1/2 tbsp Organic Sriracha
Breakfast Sweet Potatoes
Preheat the oven to 425 degrees Fahrenheit + line a baking sheet with parchment paper.
Once the sweet potatoes are washed + chopped place them in a large bowl.
Add in the olive oil + seasonings, then take your hands and mix the ingredients until fully incorporated.
Pour onto the baking sheet + spread out for an even layer.
Bake for 20-minutes, remove the sweet potatoes + use a spatula to flip the sweet potatoes around, and bake for an additional 15-20-minutes.
Remove the potatoes from the oven + let cool.
Once it is done the cooking, this is when you start cooking your add-ins.
At a medium temperature, place the sausage on a large oiled pan + cook till crispy.
Next, add in the tomatoes and onion + cook until the tomatoes are broken down and the onions are translucent (about 5-10-minutes).
Throw in the sweet potatoes + mix all of the ingredients together.
This can be served immediately or stored in a glass container.
Tips and Tricks
I love to make a batch of the sweet potatoes + store in the fridge for 5-7 days.
I add in the additional ingredients as I cook up the sweet potatoes so I can mix up the flavors!
Another way I love this recipe is to use my sweet potato toast recipe, add my same add-ins, but add a lather of garlic ghee or avocado! This is definitely a staple in my meal preps as it can be used for hash, but also used as a side for any other dish! Be sure to tag me on Instagram if you make this recipe and let me know any fun combination you tried!