Print

Autumn Sweet Potato Breakfast Hash

Print Recipe

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?

Ingredients

Scale

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

Find it online: https://mylifeasrobinswife.com/autumn-sweet-potato-breakfast-hash/

Follow

Get every new post delivered to your Inbox

Join other followers