This Sweet Potato Hash is a savoury breakfast option you can meal prep for busy weekdays – plus, it’s Whole 30 friendly!
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Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like avocado, grapeseed or canola oil.
- Sweet potatoes – white or yellow potatoes would also work.
- Red, yellow and green peppers – swap out for any kind of veggies you want like mushrooms, celery and/or onions.
- Red onion – yellow or white onions would work but have a slightly different flavour.
- Kale – use another dark leafy green like spinach or collard greens.
- Chili powder – make your own blend using paprika, cumin, garlic powder, onion powder, oregano and cayenne.
- Ground chicken or turkey – instead of sausage you could use chicken breast, another kind of meat or leave the meat out altogether.
- Garlic – I like using fresh garlic but the jarred variety would work in a pinch.
- Dijon mustard – stone ground mustard is the best alternative here.
- Fennel seeds – fennel gives the sausage that classic flavour, but anise would be the next best thing.
- Smoked paprika – cayenne or chili powder would give you a similar flavour.
- Onion powder – if you don’t have onion powder, you can grind up some onion flakes.
- Salt & pepper – to taste.
How to make sweet potato hash
- Sauté the sweet potatoes.
- Make the sausage.
- Mix everything together.
- Serve and enjoy!
Making it on a sheet pan
One of the best parts of this sweet potato hash recipe is that it comes together in one pan on the stovetop. If you want to cook the vegetables on a sheet pan in the oven, you can do that, but you’ll still need to brown the sausage on the stovetop.
If you want to roast the sweet potatoes in the oven, follow these steps:
- Preheat the oven to 450° Fahrenheit.
- Dice and season the sweet potatoes.
- Add to a parchment-lined baking sheet.
- Roast for 30 minutes, stirring halfway through.
Frequently Asked Questions
This Whole 30 sweet potato hash is definitely healthier than corned beef hash, which is high in fat and full of starchy white potatoes. Sweet potatoes are also lower in starch than white potatoes, and they are nutrient-dense as well, while using turkey sausage keeps the fat and calories in check.
Sweet potato skin is packed with nutrients and is quite healthy! However, if you plan to eat the skin, be sure to wash and scrub them to remove any dirt or debris. You may also want to buy organic sweet potatoes, since many non-organic potatoes are grown in soil that has chemical fertilizers in it.
If you want to add eggs to your sweet potato hash, you certainly can. The best option for cooking them along with the rest of the hash is to scramble them in with the veggies. If you prefer fried eggs, cook them in a separate pan and then serve them on top of the hash.
Yes, sweet potatoes are allowed on a Whole 30 diet, which makes this sweet potato hash recipe a healthy and delicious breakfast idea.
Storing and reheating
Store any leftovers of this sweet potato hash in the fridge for up to 5 days. It’s a great meal prep breakfast idea – you can pack individual serving sizes into glass meal prep containers, then eat it cold or reheat in the microwave for 1 to 2 minutes. If you have time, you can also reheat the leftovers in a skillet on the stovetop to make everything nice and crispy.
Freezing this recipe
One of the reasons why this sweet potato hash is perfect for meal prep is because it freezes so well. To prevent freezer burn, let the hash cool completely before transferring individual serving sizes to freezer-safe containers. You can freeze it for up to 3 months.
When you’re ready to reheat, simply defrost the hash in the fridge overnight then warm it up in the microwave for 2 minutes. You can also reheat it for 6 to 7 minutes in the microwave from frozen, stirring halfway through.
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you're going to meal prep this sweet potato hash.
- I get my free-range ground chicken and turkey from Butcher Box.
- Fennel seeds for the sausage can be hard to find – order some here.
Sweet Potato Hash {Whole 30}
Ingredients
- 1 tbsp olive oil
- 2 medium-sized sweet potatoes, diced
- 1 each red, green and yellow pepper, diced
- 1 medium-sized red onion, diced
- 1 cup chopped kale
- 1 tbsp chili powder
- 1/2 tsp each salt and pepper
Sausage
- 1 lb Ground chicken or turkey
- 2 cloves garlic minced
- 2 tsp dijon mustard
- 2 tsp fennel seeds
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1/2 tsp each salt and pepper
Instructions
- Preheat olive oil in a large skillet over med-high heat. Add sweet potatoes and half of chili powder, plus a sprinkle of salt. Saute for 15-20 minutes until softened, stirring occasionally.
- Meanwhile, mix together ingredients for sausage. Add to skillet once sweet potatoes have cooked 15 min, breaking up sausage with a spoon and cooking for 3-4 minutes until browned.
- Add in bell peppers, onions, and remaining chili powder and salt & pepper, cooking another five minutes. Stir in kale and remove from heat, then divide among 4 glass meal prep bowls. Serve and enjoy – will last in fridge up to 5 days.
Video
Notes
Nutrition
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