Sweet Potato Breakfast Hash with vegetables and turkey sausage makes a seriously delicious and healthy breakfast, lunch, or dinner. Jump to Recipe keyboard_arrow_down
187 CALORIES 20g CARBS 6g FAT 14g PROTEIN
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Sweet Potato Breakfast Hash Recipe
Sweet Potato Breakfast Hash with bell peppers, zucchini, onion, and turkey sausage makes a seriously delicious and healthy breakfast. Add eggs, cheese, avocado or any of your favorite toppings all for under 200 calories.
You might be surprised to hear that hash is one of those breakfasts foods I absolutely love. It’s probably not something people say very often, probably because it sounds complicated or like a dish you’d only get when you go out for brunch.
However, as much as I love it, I somehow always seem to forget about it when I am brainstorming breakfast meals. Go figure. But not this time! The best thing about hash is that you can make up a big batch with whatever veggies you have around and it will keep quite well. I love making hash on Sundays and then using it for quick breakfasts, lunches, and even dinners during the week.
How do you make Sweet Potato Breakfast Hash?
First, I toss the sweet potato with salt and pepper, then I put it in the microwave and cook it for 5-6 minutes, or until it’s tender (stick a fork in it to test for tenderness).
While the sweet potato cooks, I heat the olive oil in a skillet over medium heat. To the oil I add onion, zucchini, and bell pepper, cooking the veggies down for about 4-5 minutes. In goes the sausage next, which is cooked until it’s no longer pink, about an additional 5 minutes.
Finally, I add to the skillet the spinach and cooked potatoes. Stir around till the spinach wilts, season with more salt and pepper if you like, and serve! That’s it, it really is so simple!
Ideas for Meal Planning
I mentioned I love to cook this hash once on Sundays and eat it all throughout the week. Here’s a breakdown of the 4 different ways I would eat the leftovers throughout the week. Add this to your meal planning schedule — you’ll be glad you did! (One quick note: You would need to quadruple the recipe if feeding 2 people.)
As I said I’d make this on Sunday (or whatever day you choose as your “first” day) and eat it for breakfast with 1 or 2 sunny-side-up eggs and some fruit on the side.
During the week I would throw it in a scramble with a beaten egg or two and then wrap it up in a tortilla for another quick breakfast on-the-go. The scramble could be made in a pan or in the microwave as an egg mug.
I would eat it another day over greens as a quick salad, adding in whatever leftover protein I might also have in the fridge, or adding in canned tuna or chickpeas.
Finally for dinner one night, I would mix it with 1 cup of cooked quinoa and a can of diced tomatoes and stuff it into bell peppers, most likely topped off with a bit of cheese, of course.
How do you peel a sweet potato?
When peeling and cutting sweet potatoes, the first thing I do is wash the dirt off the outside of the potato. Next I’ll remove the skin with a vegetable peeler. (Cut the ends off first if that’s easier for you.)
Then, I’ll cut the tuber in half lengthwise, then cut each of those halves into quarters (cut flat-side down for safety), and then again into eighths (if you have a large potato). Flip those pieces then parallel to the cutting board and cut into smaller dices, trying to make them as uniform as you can.
Ideas for Customizing this Dish
- Add in any of your favorite veggies. Some other ideas include small cuts of broccoli, cauliflower, carrots, eggplant, and yellow squash. Add in some different greens like kale, arugula, or Swiss chard.
- You can easily substitute russet potatoes if you don’t like or don’t have any sweet potatoes.
- Instead of sausage, add in small pieces of chicken or add cooked, shredded rotisserie chicken in at the end with the spinach and cooked potatoes.
- Make it hot by adding in red pepper flakes or one diced, seeded jalapeno.
- Add in your favorite herbs at the end, I like cilantro, basil, thyme, or oregano.,/li>
- I prefer the bite of the red onion with the sweet of the sweet potatoes, but you can also use white or yellow onions if you prefer.
- Make this dish vegetarian by adding vegetarian sausage instead of turkey sausage, or use a can of black or navy beans, chickpeas, or crumbled tofu.
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