Day 11 and I think we all have the hang of this Whole 30 thing! By now in the program you’re probably feeling better, you have more energy and less brain fog…your general outlook is getting more clear. Congratulations! You’ve made it through the hardest part of the 30 day process (I think anyway!). Today’s recipe will leave your outlook appearing even more clear…meet Sausage + Sweet Potato Hash!
By Day 11, you’re also probably figuring out that eggs are becoming a staple ingredient in your diet. Perhaps even on the daily? Eggs are so quick and easy to prepare. They can be made for breakfast, lunch and dinner, hard-boiled as a snack and so much more! Eggs are satisfying and highly nutritious as well, so it’s no wonder they make the perfect Whole 30 companion!
But by now you’re also probably thinking that you could write a book on “101 Ways To Cook Eggs.” Since I make eggs every day, regardless if I’m on Whole 30 or not, I do like to come up with creative way to make eggs a little more enjoyable than just two eggs over-medium with kosher salt + pepper.
Let me introduce you to Sausage + Sweet Potato Hash with eggs on top!
Amazing, savory breakfast sausage is seasoned with sage, fennel, cloves and nutmeg to create a delicious montage of flavors. Then we saute up some sweet yellow onions, sweet potatoes, apples and kale. This whole sweet-savory combo is happening and it’s the very best. Top it all off with a few over easy, or as I prefer, over-medium eggs. Hit it with some chopped fresh parsley (and maybe a dash or Sriracha sauce?) and you have yourselves a winner!
Your Whole 30 breakfast (or brunch, or dinner…) has never looked better. Go get it…this is one you’ll come back to again. I promise!
For more of my clean eating inspo, click HERE ! And, please feel free to share with your friends and family. They will thank you and your new-found love of cooking well.
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Sausage + Sweet Potato Hash
Delectable, savory breakfast sausage combines with tender chunks of sauted sweet potatoes, kale, sage and fried eggs in this Whole 30 breakfast classic.
Ingredients
- 1.5 lbs ground pork sausage (no sugar added)
- 2 T. chopped fresh sage leaves
- 1/2 tsp. fennel seeds (optional, but yummy)
- 1/4 tsp. ground cloves
- 1/8-1/4 tsp. ground nutmeg
- Kosher or sea salt + freshly ground black pepper
- 1 T. extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 cups sweet potato, peeled and finely diced
- 1 cup apple, diced
- 3 cups kale, coarsely chopped
- 1/4 cup chopped parsley (for garnish)
- Kosher or sea salt + freshly ground black pepper
- 6 over easy/medium eggs
Directions
- Step 1 Cook the Sausage–In a large skillet over medium heat, add 1 tablespoon of extra virgin olive oil and heat. Add the ground pork sausage and other seasonings. Crumble and brown the meat and cook thoroughly. Drain fat and set aside.
- Step 2 Mash the sweet potato hash-Return the skillet to medium heat and add 1 T. extra virgin olive oil, saute the onion until fragrant and soft, about 3-5 minutes.
- Step 3 Add the sweet potato, apples, kale and salt and pepper and continue sauteing until the sweet potato is tender, about 8-10 minutes.
- Step 4 Return the sausage to the pan and cook for another minute or so until heated through.
- Step 5 Serve the hash in individual bowls topped with an over easy/medium egg.
- Step 6 Garnish with chopped parsley, if desired.
- Step 7 Enjoy!
