Sweet Potato Breakfast Hash

Sweet potatoes again???!!

Yes, more sweet potatoes. I eat them quite often. My husband is not the biggest fan of them, but I have come to really love them in the past year or so.

This recipe is one of my favorite breakfasts. It does take a little time to prep and cook, but it makes a lot and I usually can eat it for almost a week.

I found this on someone's Whole30 weekly plan and I make it at least every other week.

I apologize in advance for the lack of exact measurements, but after making this so often I've started just winging it. I will try to guide you through it though!

You Will Need:

3-4 Sweet Potatoes (depending on their size), peeled and chopping into cubes
1 Small Onion, chopped
1/2 lb- 1 lb Sausage (I usually use ground, but I've used links and sliced them too)
Chicken (or vegetable or beef, I've honestly used them all) Stock or Broth
Fresh or Dried Sage
Salt and Pepper
Eggs
Coconut Oil

• Start by washing, peeling, and chopping the sweet potatoes. You want to chop the pieces into cubes. Peel and chop the onion into small pieces, as well.
• Heat a large skillet, that can be fitted with a lid, over medium heat and brown the sausage. Add in the onion and sweet potatoes and saute for about 5 minutes. Season with salt and pepper.
• Add enough broth or stock to almost cover the hash mixture. 

• Lower the heat to a simmer and cover the skillet. Let simmer for 15-20 minutes or until most of the liquid is absorbed and sweet potatoes are soft. (Keep an eye on the skillet to make sure all the liquid isn't absorbed and it's OK if there's a good amount left after 20 mins).
• Add a sprinkle of sage to coat the hash.

• After the hash is completed, I fry 2 eggs in a little coconut oil and serve on top of the hash.

YUM!!