Red Meat Allergy 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
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - 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
- 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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