Sweet Potato Breakfast Hash
A hearty, vegetable-packed skillet meal that works for breakfast, lunch, or dinner — and has been on my table for over 21 years.
Equipment
- Large skillet
Ingredients
- 2 medium sweet potatoes, diced small
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon coconut oil (or oil of your choice)
- 1 bell pepper, chopped
- 1 cup cabbage, chopped
- 1 cup broccoli florets, chopped small
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add sweet potatoes and onions. Cook for 10–12 minutes, stirring occasionally, until the sweet potatoes begin to soften.
- Stir in garlic and cook for 30 seconds.
- Add bell pepper, cabbage, broccoli, carrot, and mushrooms. Cook for another 8–10 minutes, stirring occasionally. For extra flavor, let the vegetables sit without stirring occasionally so they brown slightly.
- Add leafy greens and stir until wilted, about 1–2 minutes.
- Season with sea salt, pepper, and paprika. Taste and adjust seasoning.
- If adding protein, stir in warm chicken or cooked sausage and heat through for 1–2 minutes.
- Serve hot, or cool and refrigerate for up to 5 days.
Notes
- Any vegetables work here. Winter squash, zucchini, cauliflower, Brussels sprouts, and red cabbage are all excellent additions or substitutions.
- Frozen vegetables can be used in place of fresh — add them directly from the bag with no thawing needed.
- For the Applegate sausage: microwave according to package directions, then chop into bite-sized pieces before adding to the skillet.
- Leftovers reheat well in a skillet with a splash of water or in the microwave.