My go to breakfast is always a bowl full of breakfast hash topped with a crispy egg. I probably eat this four or five mornings a week!
But how do I make such an involved breakfast when I’m in a pinch? Meal prep of course! I love to make a big ole’ batch of easy sweet potato breakfast hash on Sunday and reheat in my skillet throughout the week.
It’s easy to substitute any veggies or breakfast meat in this recipe. I even use this hash to throw on top of a pile of greens or in a wrap for a quick lunch too.
Talk about a kick! These sausages are made of organic chicken, jalapeños, garlic, chili powder, roasted onions and paprika to name a few of the spicy flavors.
I love True Story Foods because not only are their meats delicious and flavorful, but they are also Gluten Free, Dairy Free, Soy Free and never use nitrates, nitrites, carrageenan, starch or fillers!
A common misconception is that your breakfast meats should be tossed with your veggies for roasting. DO NOT INCLUDE YOUR BREAKFAST SAUSAGE IN YOUR INITIAL ROASTING.
Most breakfast sausages are pre-cooked! That means they only need about 10 minutes in heat to be ready for eating. A huge key to keeping them flavorful is to toss them in for the last ten minutes of cooking.
Anywho, I wanted to incorporate the fun flavors found in these chicken sausages into my breakfast hash as an entirety. I tossed all my veggies in cumin, paprika and coriander to keep things kickin’ and give this recipe a chipotle taste.
Aside from a variety of veggies, it isn’t really a breakfast has without potatoes, is it? They make the dish all that much heartier and are one of my all time favorite foods.
So what’s the difference between a sweet potato and a yam anyways?
Growing up, I remember my Mom always explained that yams were in fact sweeter than sweet potatoes and somehow I got it in my head that yams were the ones that came from cans and sweet potatoes were bought whole. Maybe because yam and can rhyme?
Either way, yams are nothing like sweet potatoes! In fact, they have a more bark-like skin that’s black/brown and the flesh is actually white, purple or red. WHAT! They’re starchier and dried and probably super unlikely for you to snag strolling through your typical grocery store unless they carry tons of international products. That’s because they are native to Africa and Asia.
So even when the grocery store says it’s a yam, it’s probably one of the many varieties of sweet potato. Their skins can be white, yellow, red, purple, or brown, with white, yellow, or orange flesh.
The two major varieties of sweet potato are hard and soft. When you purchase a yam at the grocery store, it is in fact a soft sweet potato. With copper skin and orange flesh, they become much more creamy and fluffy once cooked.
Comparatively, traditional sweet potatoes, the original sweet p which was produced here in the U.S., is a firm sweet potato with golden skin and lighter flesh. They cook firmer too.
Kind of crazy, right?
Ok, back to the good stuff. Here are the deets on my
CHIPOTLE SWEET POTATO BREAKFAST HASH
Prep time: 40 minutes
1 large sweet potato, cubed
1 zucchini, cut into half moons
1 red bell pepper, cut into chunks
1/4 red onion, cut into chunks
1/2 c quartered mushrooms
1/2 c broccoli florets
1 tbsp olive oil
A dash of sea salt
1 tsp paprika
1 tsp cumin
1/2 tsp coriander
- Pre-heat your oven to 350°F.
- Drizzle olive oil on a large baking sheet.
- Place all vegetables on baking sheet and sprinkle on your spices. Toss to combine. Be careful not to overcrowd, as it will create a steaming affect rather than roasting. If necessary, use an additional roasting pan.
- Slice your chicken sausage into 1/4 inch thick rounds while the hash cooks.
- Roast breakfast hash for 25 minutes before removing from oven.
- Place your chicken sausage slices among your breakfast hash and return to the oven for an additional 10 minutes.
- Remove from oven and serve!
Sprinkle with fresh cilantro, microgreens, a fried egg, avocado, whatever you’d like!