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I have a confession, I’m not a food blogger — just a mom who loves to cook. When I started out, my recipes were good, but my pictures were bad. Really bad.
Since then, I’ve learned a little about photography and improved some (I hope), but I’m still just a mom who cooks and sometimes, I get tired of writing elaborate descriptions of recipes, because, really… who reads those anyway?
Rather than attempting to write a fancy description about how delicious, delectable, perfectly balanced, and ______ (insert other over-used food word here) this recipe is, I’ll let its simplicity speak for itself.
Sausage & sweet potato hash isn’t fancy, and I wouldn’t serve it at a dinner party (unless it was a dinner party centered on watching sports), but it is a quick meal option that my children absolutely love and that is super simple to make.
Sweet Potato Hash + Sausage and Apples…
= Easy Make-Ahead Breakfast!
My favorite thing about this recipe is that I can make most of it ahead of time. I usually work through the first few steps one night while making another dinner. With the oven and stove already on, it isn’t any extra work and then I have a protein rich breakfast ready to go.
Sweet Potato Hash Recipe with Sausage and Eggs (Make-Ahead Breakfast!)
- Preheat the oven to 450°F.
- Peel the sweet potatoes and cut them into 1/2 inch chunks.
- Place them on a large baking sheet or sheet pan and toss with olive/coconut oil and sprinkle with salt, pepper and garlic.
- Drizzle with the coconut oil and sprinkle with spices. Toss to coat.
- Roast the sweet potatoes until they are soft but not mushy, about 25-30 minutes.
- While sweet potatoes are roasting, brown the sausage in a medium skillet. When browned, remove and set aside, reserving grease in the pan.
- Core the apples and slice the apples and onions and add to the same skillet. Saute on medium heat until translucent and caramelized.
- Remove sweet potatoes from oven and add the sausage, apples and onions to the pan with the sweet potatoes. Stir to combine.
- Serve immediately, or, if making in advance, let cool and cover. Place in refrigerator for up to two days until ready to use for a meal. To reheat, preheat oven to 425 degrees. If using eggs, make small wells in the sweet potato mixture and crack eggs into the wells. Bake for 10-15 minutes until heated through and until egg yolks are desired firmness.
Tired of over-used food blogging words? What is your simple go-to dinner that isn’t fancy but tastes great?