This Sweet Potato Sausage Apple Hash is the perfect egg free breakfast. It’s also perfect for meal prepping and wonderful with an over easy egg on top as well for a variation.
This is my new favorite meal prepping kind of breakfast. Not that you can’t just make a pan and eat it right away, but I like to make 2 full pans for just the 2 of us. That way I can refrigerate a lot of leftovers to reheat throughout the week for quick and easy breakfasts.
You can eat this hash just as it is, or top it with over easy eggs. For the last while I’ve really cut down on the amount of eggs I’ve been eating because I’ve felt better doing so. But I do love a good yolk running around all over my bowl of hash on the weekends!
So if you’re also looking for some more egg free breakfasts, I hope you’ll enjoy my new favorite! The combination of sweet potato with apples and sage ties so well together with sausage and kale. And while I love variety in my meals, I’ve found myself happily eating it all week long for several weeks now.
What type of potato to use:
- First up you can use a white sweet potato like you see in the photos.
- Or you can simply use whatever sweet potato of any color that’s available and a good price. For us here locally, most of the time that means the orange colored sweet potatoes.
- You can also use regular potatoes as well, really whatever potato you have on hand will be delicious here in this recipe.
What type of apple to use:
- My number one go-to for any kind of apple to bake is a McIntosh because it’s flavor is so good in everything from this hash to a classic apple pie.
- Any locally grown apple that’s meant to be cooked, like a sweet sixteen. Ask your farmer at the next farmers market you go to, and they’ll point you in the right direction for what will be available to you.
- And of course there’s always Granny Smith apples which are widely available and add a nice sweet/tart flavor to anything baked.
For the sausage, look for something without additives when you can. And if you want this to be Whole30 compliant, be sure to watch out for added sugar.
Tips to for Sweet Potato Sausage Apple Hash:
- While it’s traditional to cook hash on the stove top, I like to roast the potato mixture in a sheet pan.
- If you do want to go the skillet route, you’ll probably need to halve the recipe since a sheet pan always fits quite a bit more.
Meal Prepping Tips:
- Depending on how many you’re feeding, try doubling this recipe and cooking 2 sheet pans for leftovers.
- To re-warm the hash without a microwave, add as much hash as you’d like to a skillet and turn the heat to low. Partially cover the skillet with a lid and stir occasionally over the next 5 or so minutes as the hash warms up. Serve right away, or cook an egg or 2 to go along with.
Fresh Herb Variations:
- Rosemary is almost always my go-to, and it’s hard to branch out, so of course it’s my first variation!
- Thyme is so underrated and so delicious with these fall flavors as well.
And finally some more breakfast inspiration, (with meal prep options too)!
- Meal Prep Egg Muffins 3 Ways
- Meal Prep Sweet Potato Avocado Toast
- Sweet Potato Noodles and Greens Meal Prep
- Turmeric Morning Glory Smoothie
- Homemade Rosemary Breakfast Sausage Patties
- Breakfast Salad with Everything Bagel Seasoning Dressing
- Grain Free Strawberry Granola
- Grain Free Raspberry Almond Muffins
The perfect make ahead meal prepping breakfast for busy mornings!
1/2 red onion, diced into 1/2” pieces
2 McIntosh apples, or Granny Smith, diced into 1” pieces
1 large sweet potato, 1 pound, diced into 1/2” pieces
1 Tablespoon olive oil
1/2 Teaspoon sea salt
1/4 Teaspoon black pepper
1 Teaspoon smoked paprika
1/2 pound sage breakfast sausage, sugar free for Whole30
1 clove garlic, minced
2 Tablespoons chopped sage leaves
4–6 leaves lacinato kale, ribs removes and thinly sliced
Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Place the onion, apples, and sweet potato on the baking sheet. Drizzle with the olive oil, and sprinkle the sea salt, pepper, and paprika over the top. Toss to combine and roast in the oven for 25-35 minutes, or until golden brown and tender.
While sweet the potato mixture roasts, sauté the sausage over high heat in a cast iron skillet, breaking it up into small bite sized pieces. When the sausage is not longer pink, lower the heat to medium. Add the garlic and sauté until fragrant, 30 seconds or so. Then add the kale and sauté over medium heat just until tender, 2-3 minutes.
When the sweet potato mixture is done, toss it together with the sausage mixture and serve immediately. Or let the hash cool before placing it in an airtight container and refrigerate for 4-5 days.
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Keywords: Paleo, Whole30, Gluten Free, Dairy Free