While I’m not doing the January Whole30 with the masses (I’m going to San Diego in two weeks for five days and don’t want any restrictions), most of my meals are still compliant. Making a solid breakfast on the weekends is one of my favorite things to do and realistically this hash is great to make as part of your weekly meal prep.
- 8 ounces Italian sausage
- 2 large sweet potatoes
- 1/2 cup of chopped onions
- 1 tablespoon of minced garlic
- 1/2 cup of mushrooms
- 2 cups of spinach
- Salt, pepper, other seasonings to taste
- Olive oil to sauté onions and garlic
Peel sweet potatoes and cut into smaller cubes. In a medium size pot boil water and place the cubed sweet potatoes for 7-10 minutes.
While sweet potatoes are boiling, in a cast iron skillet, sauté garlic and onions in olive oil. Add in the Italian sausage and sauté until the sausage is fully cooked. Add in the mushrooms (or any other vegetable you have in the fridge you want to get rid of).
While the sausage is still cooking, move to half the pan and add the sweet potatoes that should be finished cooking. Add additional coconut oil spray to the potatoes to help brown them.
After a few minutes, mix the sausage mixture and sweet potatoes together. Add salt, pepper and other seasonings such as paprika, turmeric, and garlic powder. Add the two cups of spinach and turn off the stove.
Mix together and you’re finished! This should yield about 3-4 servings. This is a perfect breakfast hash that goes well with two fried eggs like pictured below.
What’s your favorite breakfast to make?