Paleo Sweet Potato Breakfast Hash

Ready for a different breakfast option? I’m really excited about sharing this one with you.

Speaking of sharing, I must tell you that I have published my before picture, goals, and week 1’s food log for my 45-Day Paleo Challenge! You can find all the juicy details here: 45-Day Paleo Challenge.

This is one of those recipes I’ve had up my sleeve for a while now. I make it on weekends, use it to win the hearts of paleo-haters, and eat off it for a few days. For some strange reason I’ve kept it stored in the part of my brain that doesn’t think about sharing recipes. Silly brain.

I made this delicious hash for my sister and her band a few weeks ago. They all loved it. Everyone loves it. You will love it.

What’s involved? Crispy browned breakfast sausage and perfectly sautéed shredded sweet potatoes (think hash browns). I like to serve my Sweet Potato Hash with a fried egg topper and generous sprinkling of flat leaf parsley. NOM.

For starters, wash and skin the sweet potato. I have two here because I doubled the recipe.

Choose your pork sausage. Although not totally ideal, I opted for the Jimmy Dean All Natural Sausage. It’s gluten-free and doesn’t have any other artificial ingredients. In a large pan over medium/high heat, start to break up the sausage. Keep breaking it up as it cooks.

After it is cooked, pour the sausage from the pan into a colander to strain off the excess grease.

Place the pan back on the heat, but turn it to medium. Chop up your onions. Add them to the pan. Chop up your garlic. Add it to the pan once the onions start to look translucent.

While those are cooking, shred your sweet potato. Or better yet, ask someone to shred it for you.

Add the sweet potato to the onions and garlic. Keep stirring it on medium heat until it starts to wilt and slightly brown. Add the juice of half a lemon.

Add the pepper. Finally, add the strained browned pork sausage back in. Stir it together.

Chop up your parsley, fry an egg, plate, and enjoy!