If you want even more southwest flavors, feel free to add in organic black beans, a squirt of lime, jalapenos, and top the hash with some grass-fed cheese.
INGREDIENTS IN SWEET POTATO BREAKFAST HASH WITH SAUSAGE
Onion– I used yellow onion, but you could also use white or red onion.
Sweet potatoes– You could also use gold potatoes, russet potatoes, or frozen hash browns for this recipe. If using hash browns, cook them separately from the sausage, and add them in at the end.
Grass-fed breakfast sausage– I buy my grass-fed breakfast sausage from a local farmer. I love supporting local farmers who treat their animals right! (Clean ingredient) ground breakfast sausage is hard to find at the grocery store. For this recipe, you could also use breakfast sausage links, and slice them up into bite sized pieces. Applegate is a great brand that carries organic meats. If you would rather order your meat online, ButcherBox carries breakfast sausage as well, and can deliver it to your door.
Seasonings: chili powder, paprika, garlic powder. Thrive market seasonings/spices are great! They are so much cheaper than buying them at the store.
Preheat oven to 350 degrees Fahrenheit. In a large skillet, heat avocado oil over medium heat. Add in the garlic, onion, and sweet potatoes. Cook for 2-3 minutes, stirring frequently so that the potatoes don’t burn.
Add in the breakfast sausage, chili powder, cumin, paprika, and garlic powder. Cook sausage, breaking up chunks and browning meat until no longer pink. Reduce heat and stir in bell pepper, diced tomatoes, and diced green chiles.
Make 4-6 wells in the skillet and crack an egg in each. Bake for 10-20 minutes, or until desired doneness of eggs is reached. Baking times may vary with oven type and egg preference.
Baking time for eggs- Baking times may very with oven type. Check eggs at 5 minutes, 8 minutes, and 10 minutes, etc. Take the skillet out and look closely at the eggs. If the yolks jiggle, and the egg whites are runny, the eggs are not fully cooked.
Storing- Store breakfast hash in an airtight glass container. Keep in the fridge for up to 3-5 days.To reheat- Place breakfast hash in a glass or ceramic bowl and reheat in the microwave. You can also reheat in a skillet on low heat, but keep in mind the eggs will cook more.