This Sweet Potato Hash recipe – paleo diet approved also – is a staple in our household; it will be in yours, too.
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First things first: I love sweet potatoes as-is or part of a healthy meal.
I also love butternut squash, acorn squash, kabocha and spaghetti squash. But I was definitely not always this way.
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When I was little, a daycare provider shoved squash down my throat after repeatedly telling her I didn’t like it. I threw up, and I was scarred from squash heaven for all of my childhood and into early adulthood.
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This is the reason that I make my children try everything, multiple times, but never shove anything down their throats or make them feel like they must eat something just because I love it.
When I came out on the other side, though, I fell madly in love with all things sweet potatoes and squash.
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Now listen, one of my most popular blog posts to date is 5 reasons you might not be able to digest sweet potatoes.
This information is legit.
But right now, currently, in this moment, I am digesting all the things, and it has been so lovely friends.
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I have been making this Sweet Potato Breakfast Hash recipe for a very long time now, probably 2+ years.
At our house, we eat most of the dish in one sitting. I make it when friends come over, and it’s always completely gone. No one even has to know it’s a healthy breakfast!
Sweet Potato Hash Recipe {Paleo}
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Sweet Potato Hash Recipe {Paleo}
Ingredients
- 8 eggs large
- 5 small sweet potatoes de-skinned and shredded
- 1/4 cup Nutiva Organic Buttery Coconut Oil melted
- 6 links sausage casing removed and sliced
- 1.5 cups mushrooms sliced
- 1/2 cup coconut milk full-fat
- 1 tsp salt
- 1/2 tsp black pepper
- herbs as desired (parsley, marjoram)
Instructions
- Preheat oven to 350 degrees.
- Place chunks of de-skinned sweet potatoes in a food processor and shred until finely shredded.
- Transfer sweet potatoes to a large bowl and add the melted Nutiva Organic Buttery Coconut Oil. Stir.
- Transfer mixture to a casserole dish.
- Bake for 30 minutes.
- Meanwhile, mix together eggs, mushrooms, coconut milk, sausage, herbs, salt, and pepper in a bowl.
- Add the mixture to the sweet potatoes after 30 minutes, then place entire casserole back in the oven to bake for another 30-32 minutes.
- Serve and enjoy!
More Notes
- This is also a whole 30 breakfast idea that you can easily meal prep for a make ahead breakfast throughout your week.
- If you do not have a food processor, you can find previously grated potatoes in the frozen aisle at the grocery store. You’ll likely need at least a couple bags.
- The Nutiva Organic Buttery Coconut Oil gives it a buttery flavor without adding dairy. However, here are some swaps if you don’t want to use that: avocado oil, regular coconut oil, olive oil, or regular butter.
- You can choose many different things for the sausage links. Instead, you could opt for: ground pork, a custom sausage mixture maybe even adding in some bacon bits, another delicious flavor sausage or turkey link, or any other type of breakfast sausage.
- Mushrooms are my jam, but they are not for everyone. You can skip them altogether and replace with any of the following: bell peppers, red onions, finely shopped Brussels sprouts and/or broccoli. You could also use both the mushrooms and anything else.
- Parsley and marjoram are the main fresh herbs I use in this savory breakfast dish. However, thyme and sage are also great inclusions.
- Love garlic? Try adding in 1/2 teaspoon garlic powder or some fresh, minced garlic.
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Or, have this book at your fingertips instantly by downloading the PDF now.
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Can you use white potatoes instead of sweet potatoes?
Absolutely! However, it would technically not fall under the paleo recipes category nor would it be considered a whole30 breakfast any longer.
How long will the recipe last?
If you don’t finish the whole pan, transfer to an airtight container. Place it in the fridge. It’s definitely a recipe that will still taste great the next day, but it’s not likely to be great after a week.
If you liked this post, you might also enjoy:
Xox,
SKH
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