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Sweet Potato Breakfast Hash

We are big fans of delicious breakfast dishes around here and yet, ironically, we hardy ever have them! Weekday mornings are usually yogurt, toast, or cereal and weekends aren’t much different unless we decide to treat ourselves by going out to breakfast. In those instances it’s usually french toast or pancakes. Oh how I long for a delicious, savory breakfast I can make at home! Now I have a new one I can’t wait to try, thanks to Kaitlyn!

Kaitlyn writes…….   I mentioned a couple of days ago that my husband and I are currently doing the Whole 30 Program. One of the hardest things for me has been finding quick and easy breakfast dishes that include veggies. I crave sweet things in the morning but I’m trying to kick my sugar habit, so savory breakfasts are a must! Last week I made this delicious sweet potato breakfast hash that was extremely filling. All the veggies can be prepped ahead of time so this dish is a snap to make. It’s really more of a breakfast idea than an actual recipe so I won’t include exact measurements below. The basic template can easily be customized to your own tastes and the amount of people you need to feed.

Sweet Potato Breakfast Hash

Ingredients 

  • Sweet potatoes, shredded or diced
  • Brussels sprouts, shaved
  • Zucchini, chopped
  • Sweet onion, diced
  • Bell peppers, diced
  • Eggs
  • Coconut oil
  • Seasonings

Instructions 

Melt a couple tablespoons of coconut oil, or your favorite cooking oil, in a cast iron skillet. Add the sweet potatoes and cook until soft.

Add the zucchini, onion and bell peppers. Cook until soft.

Add the Brussels sprouts and cook until soft. Do you see a theme here? 😉

Sprinkle with your favorite seasonings and stir to combine. My husband found this great blend of spices at Costco the other day. The taste is fantastic and it doesn’t have any added sugar like lots of other seasoning blends.

Serve immediately and top with an egg, sunny-side up. Britta and her husband, Neil, happened to be over while I was taking the pictures for the post. Neil saved the day by making me these gorgeous eggs! Mine were a total disaster! I kept breaking the yolks, and you’ve got to have runny yolks for hash.

Be sure to mix the runny yolk into the hash! The flavor combination is perfection.

What is your go-to healthy breakfast? I need some more great ideas! 

Sweet Potato Breakfast Hash

Jill Nystul
Weekday mornings are usually yogurt, toast, or cereal and weekends aren’t much different unless we decide to treat ourselves by going out to breakfast. Oh how I long for a delicious, savory breakfast I can make at home! Last week I made this delicious sweet potato breakfast hash that was extremely filling. All the veggies can be prepped ahead of time so this dish is a snap to make. It’s really more of a breakfast idea than an actual recipe so I won’t include exact measurements below. The basic template can easily be customized to your own tastes and the amount of people you need to feed. 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Servings 2
Calories 296 kcal

Ingredients
  

  • 1 Sweet potatoes shredded or diced
  • 1 Brussels sprouts shaved
  • 1 Zucchini chopped
  • 1 Sweet onion diced
  • 1 Bell peppers diced
  • 1 tbsp Eggs
  • 2 Coconut oil
  • Seasonings

Instructions
 

  • Melt a couple tablespoons of coconut oil, or your favorite cooking oil, in a cast iron skillet. Add the sweet potatoes and cook until soft.
  • Add the zucchini, onion and bell peppers. Cook until soft.
  • Add the Brussels sprouts and cook until soft. 
  • Sprinkle with your favorite seasonings and stir to combine. 
  • Serve immediately and top with an egg, sunny-side up. 
  • Be sure to mix the runny yolk into the hash! The flavor combination is perfection.

Nutrition

Sodium: 92mgCalcium: 81mgVitamin C: 111.1mgVitamin A: 11470IUSugar: 16gFiber: 6gPotassium: 864mgCholesterol: 81mgCalories: 296kcalSaturated Fat: 12gFat: 16gProtein: 7gCarbohydrates: 33gIron: 2mg

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