Paleo Sweet Potato Breakfast Hash

By: Cassy Joy Garcia

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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.

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.

DSC_0581For starters, wash and skin the sweet potato. I have two here because I doubled the recipe.

DSC_0406Choose 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!



Paleo Sweet Potato Breakfast Hash

For the perfect, substantial breakfast, whip up this hash and put an egg on top!

  • Author: Amber Goulden
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


  • 1 Large Sweet Potato {makes about 3 cups shredded}
  • 1 pound Pork Sausage
  • 1/2 cup Chopped Yellow Onion
  • 4 Cloves Garlic Minced
  • 1/2 Lemon Juiced
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Chopped Flatleaf Parsley
  • 1 Fried Egg per Serving {optional}


  1. Over medium/ high heat, cook the pork sausage until brown and crispy.
  2. Remove sausage from the pan and strain off excess grease.
  3. Add onions to the pan over medium heat and cook until translucent. Add the garlic and stir.
  4. Shred the sweet potato and add to the onions and garlic.
  5. Cook over medium heat until the sweet potato starts to wilt and brown.
  6. Add the lemon juice, black pepper, and browned sausage to the pan.
  7. Stir and plate with a fried egg and flatleaf parsley.
  8. Enjoy!

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Recipe rating

  1. Sunshine says:

    I made this for dinner and it was delicious. I made a mistake and mixed the parsley in when I added the meat back in and it tasted just fine. Love the idea of straining the grease with the colander. Thank you for all the great recipes.

    1. fedandfit says:

      I’m so glad you liked it!! I actually stir in a lot parsley when I make it in the mornings too. 🙂

  2. Kristen says:

    Made this this morning. Delicious!!!!!!!! Wow!

    1. fedandfit says:

      Woo! I’m so glad you liked it, Kristen!

  3. Rachel says:

    I love following your blog! I am curious about the calorie count in this recipe. I love sausage but tend to steer away from it thinking it’s so high in calories. Do you have a breakdown on this recipe? It looks so good!

  4. Jeannie says:

    I do something similar only with wedges of sweet potatoes oven baked. I tried this and loved it and then made it again with turmeric, paprika, cumin, a finely chopped Serrano pepper and garam masala. It was fantastic. It really plays off the sweet flavor. Yum. (If you only like a little heat, leave the pepper whole, make slits in it and cook from the beginning, and remove at the end. Then send it to me and I’ll eat the pepper.)

  5. Kla says:

    What is the serving size of the hash?

    1. Cassy says:

      Between 1/2 cup and 1 full cup, depending on the person and their appetite.

  6. This looks delicious! Stopping in from Queen In Between, she showcased this recipe today. So do you need to pat dry the shredded sweet potatoes? This looks so yummy, going to try it out!