Easy Whole30 Hash
A hearty and veggie-packed breakfast hash that is quick to prepare and keeps you full throughout the morning, made with sweet potatoes, protein, and greens.
Ingredients
Main Ingredients
- 2 medium Sweet potatoes, peeled and cut into small cubes
- 1 large Bell pepper, chopped Any color
- 0.5 large Yellow onion, diced
- 8 to 12 ounces Ground turkey or compliant chicken sausage
- 2 tablespoons Avocado oil or ghee For cooking
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 big handful Spinach or kale, chopped For greens
- as desired units Eggs Optional, for frying or soft scrambling
Optional Add-ins
- as desired units Mushrooms For added texture
- as desired units Zucchini For extra veggies
- as desired units Diced apple For a touch of sweetness
- as desired units Fresh herbs like parsley or chives
Instructions
Preparation
- Chop all ingredients and prepare any optional add-ins.
- Heat avocado oil or ghee in a large skillet over medium heat.
- Add sweet potato cubes with a pinch of salt and cook until the bottoms are golden, stirring occasionally.
Cooking
- Push the potatoes to one side and add your protein (ground turkey or sausage). Cook until browned.
- Add onion and bell pepper to the skillet and cook, stirring occasionally, until softened.
- Add the cooked greens and mix until wilted. Adjust salt and pepper to taste.
- If using eggs, create small wells in the mixture, crack the eggs into the wells, cover, and cook until the eggs are desired doneness.
Notes
Chop veggies ahead of time and store in containers. Cooked hash can be stored in the fridge for up to 4 days. Reheat in a skillet with a touch of oil for best results.