Mold Detox Friendly Whole30 Apple Cinnamon Breakfast Hash
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Learn more →Ingredients
4 servings
- 1 lb whole30-compliant pork breakfast sausage, casings removed if any
- 2 tbsp ghee, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium yellow onion, diced
- 1 medium granny smith apple, cored and cut into ½-inch dice
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cinnamon
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¾ tsp salt, plus more to taste
- 4–8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat a 12-inch cast iron skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through to 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Transfer the sausage to a plate, leaving any rendered fat in the skillet.
- 2
Add 1 tablespoon of the ghee to the skillet. Add the sweet potatoes in a single layer and cook undisturbed over medium-high heat for 4 minutes, until the undersides are golden and beginning to crisp. Stir and continue cooking, stirring every 2 minutes, until the sweet potatoes are tender when pierced with a fork and golden on most sides, about 8–10 minutes total. Transfer to the plate with the sausage.
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