RECIPE: ALL-WEEK-LONG BREAKFAST HASH
It's October. Fall is here. And along with that, other than pumpkin spice errythang, the cooler weather also brings on cravings for savory meals. This week's post is here to help with that.
Enter: All-Week-Long Breakfast Hash. Two reasons behind this name: 1. you’re going to want to eat it all week long because it’s so yummy. And 2. it keeps well in the fridge all week and you can use it for not only breakfast but really any meal of the day; it’s easy to reheat each day for a quick and easy meal on the go. And, as an added bonus, if you don’t like reheated eggs or eggs at all, this is a great breakfast option for you.
WHAT YOU NEED:
- 1 lb. of apple chicken sausage*
- 1 large sweet potato
- 1 large red pepper
- 1/2 sweet onion
- 1 TBSP. coconut oil (or other cooking oil)
- Salt & Pepper
- 1-2 eggs (per serving)
- 2 large skillets
- 1 medium glass bowl
- Chopping knife & cutting board
- Large container with lid for storing
*I have used packaged kind from Trader Joe's and there’s also a brand at Kroger called Adele’s that’s pretty good; Sprouts and Fresh Market each make some fresh that you can get at the meat counter.
Makes 4-5 servings (if you're feeding 2 people or just want a lot of hash, I'd recommend doubling the recipe.)
WHAT TO DO:
- Wash and cut all veggies into bite-sized pieces; I cut sweet potatoes in small cubes and then microwave for 3-4 minutes to expedite the cooking process.
- Chop up sausage into bite size pieces.
- Turn both of your skillets on medium heat. Add chicken sausage to one skillet and roast on medium heat until brown. Remove from heat.
- Toss sweet potatoes, red pepper, and onion in glass bowl with coconut oil and season with salt and pepper and a little paprika. Add mixture to your other skillet and cook on medium heat until veggies are soft. (Towards the end, I will turn up the heat to brown the sweet potatoes a little more and get the edges crispy.)
- Combine veggies and chicken sausage together and store in an airtight container in the fridge.
A few ways to use your hash for a meal:
If you’re eating at home, reheat a few spoonfuls in a bowl and top it with 1 or 2 fried eggs. If you’re on the run, put a few spoonfuls in a small skillet to reheat and cook it with two scrambled eggs; I’ve just found the scrambled eggs are easier to eat if you’re running out the door. If you're looking to add some green into your life, throw a handful of greens in your bowl and then layer on hash and eggs.
Even though this recipe is called breakfast hash, you can totally use it for any meal of the day! Give it a go and let me know what you think in the comments below the post!
This recipe is Paleo, Whole30, and gluten-free.