Fructose Free Whole30 Sweet Potato Breakfast Hash
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 12 oz whole30-compliant pork breakfast sausage, casings removed if any
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 red bell pepper, seeded and diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 green bell pepper, seeded and diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¾ tsp salt, divided
- 4–8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through to 160°F (71°C), about 5–6 minutes. Transfer the sausage to a plate and set aside, leaving any rendered fat in the pan.
- 2
Add the remaining 1 tbsp olive oil to the same skillet. Add the sweet potato cubes and spread into a single layer. Season with 1/2 tsp salt and cook undisturbed over medium-high heat for 4–5 minutes, until the undersides are golden and beginning to caramelize. Stir and continue cooking, stirring every 2–3 minutes, until the sweet potatoes are tender when pierced with a fork and browned on most sides, about 10–12 minutes total.
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