Whole30 Sausage and Sweet Potato Hash

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Since our first Whole30 in October, I’ve been eating some variation of this breakfast casserole, and while it is good, I am just plain sick of it. So today, I made a sausage and sweet potato hash with apples, red onions, and red peppers, and I topped the who she-bang with a perfectly poached egg. Simple, easy, delicious. And it makes a ton, so I can enjoy even quicker and easier breakfasts the rest of the week.

For the sausage: Most store-bought pork sausages are not Whole30 compliant because they contain sugar. I love this homemade sausage recipe. Just pick up some plain ground pork, add these spices, and viola! The best pork sausage you’ll ever try.

  • 1 lb ground pork
  • 1 tsp fennel
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp sage
  • 1/4 tsp cayenne pepper
  • 1/4 tsp white pepper

Mix all ingredients in a large bowl until spices are well distributed. Cook over medium-high heat in a cast iron skillet until browned.

For the hash

  • 1 sweet potato, chopped into 1/4 inch cubes
  • 1 small green apple, chopped into 1/4 inch cubes
  • 1 red onion, diced
  • 1 red pepper, diced
  • 2 sprigs thyme

img_0138Add all ingredients to the cast iron skillet with the sausage and cook until veggies soften and caramelized.

For the poached egg, I always use Alton Brown’s Perfect Poached Egg recipe… and it is indeed perfect.

Top your Sausage Sweet Potato Hash with your poached egg and enjoy!

 

 

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