Mold Detox Friendly 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
- 1 green bell pepper, seeded and diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 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.
- ½ tsp ground cumin
- 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, divided
- 4–8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, for serving (optional)
Can be omittedhot sauce
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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