It took me forever to get into sweet potatoes. The first time I had them they were roasted with cinnamon sprinkled on top. I know a lot of people may disagree with me, but YUCK!!! I really don’t like when they’re sweetened, it doesn’t seem right. It’s safe to say, you won’t see me eating any sweet potato casserole at Thanksgiving, that’s for sure!
But I was determined to figure out a way to tolerate them because sweet potatoes are full of beneficial vitamins and minerals. They’re among the richest source of beta-carotene, a nutrient your body converts to vitamin A, so a serving of sweet potatoes contains more than your daily requirement of vitamin A. They also provide 30% of the vitamin C you need a day, and when it comes to comparing them to russet or red potatoes, they contain twice as much fiber.
This is when I started coming across recipes that made them savory. Genius!!! It’s mind-blowing that I couldn’t think of doing that myself. I started mashing them, grilling them, roasting them, french fry-ing them, and slowly began to love them.
Naturally, hashbrown-ing them was my next mission. Our breakfasts always contains some kind of starch or carbohydrate: bread, cereal, granola, or oats. So replacing those starches with a high fiber and nutrient dense substitute was my goal.
Welcome Sweet Potato Hash. For all of you sweetened sweet potato haters like me, I promise this doesn’t taste sweet. It’s savory and delicious and you’ll like it. Exact words from Ashton: “If you don’t make any other recipe on this site, at least make this.”
It works great for breakfast or lunch, and sometimes I’ll make a whole bunch at the beginning of the week and keep it in the fridge for quick, reheat-able meals that we can just add fresh, fried eggs to. It’s super filling and a low sugar, high protein breakfast to start the day.
Lastly… Happy Thanksgiving, Canada! Enjoy the time with your families, and have an extra piece of pumpkin pie for me 🙂
So give it a try and let me know how you like it by rating the recipe and commenting below.
Sweet Potato Hash
NUTRITION FACTS: (for 1/2 recipe) Calories: 750 Total Fat: 40.5g Saturated Fat: 11.5g Polyunsaturated Fat: 5.g Monounsaturated Fat: 20g Cholesterol: 420mg Sodium: 1,065mg Potassium: 1,520mg Total Carbohydrates: 68g Dietary Fiber: 14g Sugars: 13.5g Protein: 32g
- 1 tbsp extra-virgin oil
- 1 lb sweet potato, chopped into bite sized pieces
- 1 small yellow onion, diced
- 1 beef sausage, cut up into bite sized pieces
- ½ tsp sea salt
- Pinch black pepper
- 1 cup mushrooms, diced
- 3 cups kale or spinach
- 4 eggs
- ½ avocado
- Step 1 In a large skillet over medium-high, heat the extra-virgin olive oil.
- Step 2 Add the sweet potato and onion to the pan and allow to fry a bit, about 5 minutes, letting the sides get a bit browned and stir frequently.
- Step 3 Mix in the chopped up sausage and continue to fry over medium-high heat for an additional 3 minutes, continuing to stir frequently.
- Step 4 Next, mix in salt, pepper and mushrooms. Reduce down to low and just before covering with the lid, dump all of the kale on top of the mixture. Cover and allow to steam for 5 minutes. Halfway through steaming, stir to incorporate kale. (If your sweet potatoes are not fork tender after 5 minutes, just continue steaming them until they are.)
- Step 5 Spoon into bowls and serve with fried eggs and sliced avocado. Season with more salt and pepper if desired.