I was walking around the produce department looking for inspiration when I came upon these amazing, colorful sweet potatoes…seriously, so pretty! Then the sage and the cranberries…thus was born this amazing Autumn Sweet Potato Breakfast Hash. And, if you are into beautiful food, Look at these colors!
I say breakfast, but seriously, this could be served any time of the day. My husband ate it for dinner the night I made it. I crisped it up in a skillet the next morning and had a scrambled egg with it. I’m sure it will show up for lunch soon.
Autumn Sweet Potato Breakfast Hash
Full of the flavors of Fall, cooked on a sheet pan, and topped with an egg…what could be better on those chilly mornings when your tummy is growling and crying out for nourishment?
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
3 Aidell’s Chicken Sausage, diced
1 small Red Onion, chopped
1 tablespoon Fresh Sage, chopped
3 Sweet Potatoes, peeled and diced (I used 1 Purple, 1 Orange, and 1 White Sweet Potato)
2 tablespoons Coconut Oil
1 teaspoon Salt
1 teaspoon Pepper
¾ cup Fresh/Frozen Cranberries (optional)
Instructions
- Heat oven to 425 degrees. While it is heating, place sheet pan with the coconut oil in the oven.
- Add the sweet potatoes to the hot sheet pan and roast for 20 minutes.
- Stir sweet potatoes and add in the chicken sausage, red onion, cranberries and sage.
- Season with salt and pepper and roast for an additional 20 minutes.
- Serve with a fried egg on top.
Notes
For crispier hash, split the ingredients onto two sheet pans.
Reheats amazingly in a skillet for a make ahead meal.
Keywords: Whole30, Paleo, Breakfast, Dinner, Sheet Pan Meal
This is a great recipe to make extra of and serve for breakfast through out the week or even pack up for lunch!
