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: Sweet Potato Hash, Sweet Potato Hash Recipe, Recipe for Sweet Potato Hash, Paleo Sweet Potato Hash, Gluten Free Sweet Potato Hash