This is my new favorite meal prepping kind of breakfast. Not that you can’t just make a pan and eat it right away, but I like to make 2 full pans for just the 2 of us. That way I can refrigerate a lot of leftovers to reheat throughout the week for quick and easy breakfasts. You can eat this hash just as it is, or top it with over easy eggs. For the last while I’ve really cut down on the amount of eggs I’ve been eating because I’ve felt better doing so. But I do love a good yolk running around all over my bowl of hash on the weekends! So if you’re also looking for some more egg free breakfasts, I hope you’ll enjoy my new favorite! The combination of sweet potato with apples and sage ties so well together with sausage and kale. And while I love variety in my meals, I’ve found myself happily eating it all week long for several weeks now.
What type of potato to use
What type of apple to use
For the sausage, look for something without additives when you can. And if you want this to be Whole30 compliant, be sure to watch out for added sugar.
Tips to for this Sweet Potato Sausage Apple Hash
Meal Prepping Tips: Fresh Herb Variations And finally some more breakfast inspiration, (with meal prep options too)! 5 from 4 reviews 2 McIntosh apples, or Granny Smith, diced into 1” pieces 1 large sweet potato, 1 pound, diced into 1/2” pieces 1 Tablespoon olive oil 1/2 Teaspoon sea salt 1/4 Teaspoon black pepper 1 Teaspoon smoked paprika 1/2 pound sage breakfast sausage, sugar free for Whole30 1 clove garlic, minced 2 Tablespoons chopped sage leaves 4–6 leaves lacinato kale, ribs removes and thinly sliced Place the onion, apples, and sweet potato on the baking sheet. Drizzle with the olive oil, and sprinkle the sea salt, pepper, and paprika over the top. Toss to combine and roast in the oven for 25-35 minutes, or until golden brown and tender. While sweet the potato mixture roasts, sauté the sausage over high heat in a cast iron skillet, breaking it up into small bite sized pieces. When the sausage is not longer pink, lower the heat to medium. Add the garlic and sage, and sauté until fragrant, 30 seconds or so. Then add the kale and sauté over medium heat just until tender, 2-3 minutes. When the sweet potato mixture is done, toss it together with the sausage mixture and serve immediately. Or let the hash cool before placing it in an airtight container and refrigerate for 4-5 days.
