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This recipe is a great way to pack a lot of vegetables into breakfast that even your meat-loving family or friends will enjoy, thanks to flavorful pork sausage.
A few things to note about the ingredients:
- Pork Sausage – You may have noticed that I am using regular sausage in this recipe. This sausage contains no phosphorus additives, but it is definitely NOT low sodium. Each 2 ounce serving has 420 mg of sodium and 210 calories (double the sodium compared to calories). However, we only use 2 oz in the entire recipe – just enough to add some meaty flavor to our dish, without adding too much protein or sodium. This recipe is very low sodium, so don’t worry if the sausage you purchase seems too high in sodium. Just be sure to only use 2 ounces! Portion the remaining sausage into 2 ounce portions, wrap with plastic wrap, and freeze for use the next time you want to make this recipe.
- Sweet Potatoes – you’ll need one pound of sweet potatoes for this recipe, and I recommend using a food scale to weigh your potatoes to make sure you use enough. Depending on the size of the potato, you may need only one (or you may need at least two!). If using small sweet potatoes, you may need to use two, but I’ve seen single sweet potatoes weigh two pounds before, so make sure you’re using the right amount. Also, sweet potatoes can be hard to chop, so be sure you are using a good knife that you sharpen before beginning to chop vegetables. A dull knife is the most dangerous type of knife because when you use more pressure to chop, you’re more likely to slip and cut yourself. I sharpen my chopping knife every single day before I use it.
- Bell Pepper and Onion – bell peppers and onions are some of my favorite vegetables to add flavor to a dish, and the bell pepper adds a nice pop of color as well! Consider chopping up several peppers and onions and storing the extra in the fridge to use in other recipes like our Cotija Avocado Rice Pilaf.
- Olive Oil – olive oil adds extra healthy fats to this recipe to help us meet our calorie needs without adding too much protein.
Sweet Potato Hash With Sausage
Nutrition:
Calories:
396
Protein:
6.5g
Carbohydrates:
39g
Fiber:
6.4g
Sugar:
11g
Fat:
25g
Sodium:
230mg
Potassium:
796mg
Phos:
144mg
Bioavailable Phos:
57mg
Calcium:
61mg
Course: Main, BreakfastDifficulty: Easy
Nutrition:
Calories:
396
Protein:
6.5g
Carbohydrates:
39g
Fiber:
6.4g
Sugar:
11g
Fat:
25g
Sodium:
230mg
Potassium:
796mg
Phos:
144mg
Bioavailable Phos:
57mg
Calcium:
61mg
Servings
3
servingsPrep time
10
minutesCooking time
30
minutesIngredients
1/4 cup olive oil
2 oz ground breakfast sausage
1 lb sweet potatoes, cubed
1 yellow onion, chopped
1 red bell pepper, chopped
Directions
- Add olive oil and sausage to a saucepan and cook on medium high heat, breaking sausage into small crumbles. Set aside sausage once cooked.
- Add sweet potatoes to saucepan and toss in olive oil. Add peppers and onions and toss gently.
- Cover and cook on medium high heat for 5 minutes.
- Remove lid, stir, and continue cooking on medium high heat for 15 minutes, stirring occasionally, until sweet potatoes, onions, and peppers begin to brown.
- Add crumbled sausage to saucepan and stir to mix evenly.
- Serve and enjoy!
Notes
- Note: this is a high potassium recipe
