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Paleo Sweet Potato Hash with Sausage & Egg Recipe

Paleo Sweet Potato Hash with Sausage Egg Recipe

At Trifecta we offer a diverse array of breakfast options for our paleo meal plan. With that inspiration in mind, below you will find a guide to create a well balanced and macro-oriented paleo breakfast you can prepare ahead of time and enjoy every morning.

The beautiful thing about this paleo breakfast hash is that you can have fun with the eggs. The combination of the roasted sweet potato, caramelized onions, savory sausage (which by the way, can be any kind you desire), and the addition of either scrambled, poached, or sunny side up eggs, will make every breakfast a different experience -- and that is what I look forward to creating as a chef for you: a recipe you can slightly vary every time to make it different and avoid meal prep burn out.

If you are meal prepping, think about including this recipe in your rotation, as it contains ingredients that may overlap with the rest of your meal prep (the sweet potatoes for example, can be cross-utilized in both this breakfast but also can be used for any other lunch or dinner items). The orange zest adds a beautiful bright and sweet punch to the sweet potatoes.

Also, keep in mind that in order to save time, you can prepare all the ingredients at once, and also cook all the ingredients at once. Some will cook faster than others. If you have a countertop oven, you can add multiple items at once. We love using our Breville the Smart Oven Air.

Per serving, you get:
400 calories; 19g Pro; 40g Carbs; 18g Fat

How to Make Paleo Sweet Potato Hash with Sausage & Egg Recipe 

  • Prep Time: 30 minutes 
  • Cook Time: 30 minutes 
  • Servings: 4 servings

Ingredients

  • 5 cups sweet potato, diced, roasted  (about 3 medium sized potatoes)
  • 1 cup onions, yellow, small diced, sautéed
  • 2 cups (0.5 lb) brussel sprouts, roasted
  • 2 sausage links, baked, sliced
  • 4 eggs, cooked as desired
  • 6 teaspoon avocado oil
  • 2 teaspoon paprika
  • 1 teaspoon thyme, dried
  • 1 orange, zested
  • Salt and pepper, to taste

Kitchen Tools

Step 1 : Cut Sweet Potatoes and Onions

Cut Sweet Potato and Onion

Preheat the oven to 400F (you can use a countertop oven). Begin by cutting your sweet potato and onions. Make sure you wash your sweet potato before cutting. Dice as evenly as possible and keep aside in a bowl.

After you are done cutting your sweet potato, dice your onions in a similar size as the sweet potato. Transfer onions to a separate bowl and keep aside until needed.

Step 2: Prepare Brussel Sprouts and Sausage

Cut brussels and sausage and place in sheet tray

Quickly wash Brussels sprouts in a colander and cut off stems. Discard stems, and then quarter the Brussels sprouts. Transfer to a third separate bowl and season with salt and pepper, 2 teaspoons of avocado oil, and mix with hands to evenly spread the seasoning.

Slice the sausages in circles and add these to the same sheet pan like the one you will use to cook the Brussels sprouts. Keep the sausage and the Brussel sprouts separated but evenly distributed.

Step 3: Season Sweet Potatoes

Cook seasoned Sweet Potato on sheet trays

Season sweet potatoes in the same bowl with salt and pepper, 2 teaspoon paprika, 1 teaspoon thyme, zest from 1 orange, and 2 teaspoon of avocado oil. Mix with your hands to season evenly.

Using different sheet trays, transfer the sweet potato to a foil lined sheet tray and spread to avoid having sweet potatoes overlapping.

Step 4: Bake Sweet Potatoes, Brussels, and Sausage

Cook sausage and brussels sprouts

Bake all sheet trays at the same time. The Brussels sprouts may take a slightly shorter amount of time than the sweet potato. Roast the Brussels sprouts and sausage for 13 minutes and the sweet potato for 25 minutes. Once done, there shouldn’t be any resistance to the sweet potatoes when poked with a fork. If you are using a countertop oven, there's nothing like Breville's Smart Oven Air.

Step 5: Caramelize Onions

Caramelize onions in a pan

Meanwhile, heat a saute pan with remaining 2 teaspoons of avocado oil. Saute onions over medium heat, adjusting heat as needed, until caramelized for 5-6 minutes, mixing constantly.

Deglaze the pan if the bottom starts to brown with a splash of water. This will help caramelize the onions further. Only season with salt and pepper before removing from the pan. Transfer to a bowl or tray and cool down in the fridge once ready. The further caramelized these are, the more flavor they will have (see picture above).

Step 6: Portion and Build Dish

Paleo-Sweet-Potato-Hash-with-Sausage-Egg-Recipe-1

Once all the ingredients are cooled down, divide ingredients evenly into four containers. For exact macros, portion 1 cup of sweet potatoes, ¼ cup onions, topped by ¼ cup of brussels sprouts, and ¼ cup of the baked sausage. Top each container with 1 egg.

Culinary Tip: Cooking Your Eggs

Cook eggs on a non-stick pan

As far as the eggs go, you can cook these in any method you desire. For the sake of this recipe, I suggest sunny side up or poached, to have the yolk spread into the rest of the hash browns. You can cook your eggs together all at once, like the picture above.

Make sure you have a good non-stick pan (we use MadeIn). This will make cooking you eggs super easy. Then simply cool and gently divide the egg whites to have 4 eggs portioned out for each breakfast hash.

Make sure you cook and cool down the eggs, similarly to the hash mix before portioning and storing the containers. Add 1 egg per container or bowl.

Reheating Your Paleo Breakfast 

This breakfast item holds incredibly well to be reheated. The egg can be cooked 'a la minute' or right before eating/reheating for freshness. If you rather cook the egg ahead of time, know that eggs tend to overcook when microwaved.

My suggestion as a solution is to reheat the meal either on a lower power setting on the microwave, or by separating the egg, reheating the heartier meals first, and then at a lower power setting, reheating the egg for a shorter period of time, covered with a damp paper towel.

This is slightly a little more work, but it is worth it to keep the essence of the egg intact. Otherwise, the egg might turn rubbery (the proteins coagulate extra hard and the egg becomes chewy). 

Storing Your Paleo Breakfast

Store this paleo sweet potato hash in the fridge for 5 days for maximum freshness or up to 7 days, ideally on an air-tight container.

Get started on paleo now. Download your free meal prep toolkit, complete with a meal planning tools, paleo food lists, and tips for eating paleo.

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Paleo Sweet Potato Hash with Sausage & Egg Recipe

COOK TIME:

30 min

PREP TIME:

30 min

YIELD:

4

DESCRIPTION

The combination of the roasted sweet potato along with the caramelized onions, a savory delicious punch from the sausage (which by the way, can be any kind you desire), and the addition of either scrambled, poached, or sunny side up eggs, will invariably make every breakfast a different experience

INGREDIENTS

  • 5 cups sweet potato, diced, roasted (about 3 medium-sized potatoes)
  • 1 cup onions, yellow, small diced, sauteed
  • 2 cups (0.5 lb) Brussels sprouts, roasted
  • 2 sausage links, baked, sliced
  • 4 eggs, cooked as desired
  • 6 teaspoon avocado oil
  • 2 teaspoon paprika
  • 1 teaspoon thyme, dried
  • 1 Orange, zested
  • Salt and pepper, to taste

INSTRUCTIONS

  1. Preheat the oven to 400F (you can use a countertop oven). Begin by cutting your sweet potato and onions. Make sure you wash your sweet potato before cutting. Dice as evenly as possible and keep aside in a bowl. After you are done cutting your sweet potato, dice your onions in a similar size as the sweet potato. Transfer onions to a separate bowl and keep aside until needed.

  2. Quickly wash Brussels sprouts on a colander and cut off stems. Discard stems, and then quarter the Brussels sprouts. Transfer to a third separate bowl and season with salt and pepper, 2 teaspoons of avocado oil, and mix with hands to evenly spread the seasoning. Slice the sausages in circles and add these to the same sheet pan like the one you will use to cook the Brussels sprouts. Keep the sausage and the Brussel sprouts separated but evenly distributed.

  3. Season sweet potatoes in the same bowl with salt and pepper, 2 teaspoon paprika, 1 teaspoon thyme, zest from 1 orange, and 2 teaspoon of avocado oil. Mix with your hands to season evenly. Using different sheet trays, transfer the sweet potato to a foil lined sheet tray and spread to avoid having sweet potatoes overlapping.

  4. Bake all sheet trays at the same time. The Brussels sprouts may take a slightly shorter amount of time than the sweet potato. Roast the Brussels sprouts and sausage for 13 minutes and the sweet potato for 25 minutes. Once done, there shouldn’t be any resistance to the sweet potatoes when poked with a fork.

  5. Meanwhile, heat a saute pan with the remaining 2 teaspoons of avocado oil. Saute onions over medium heat, adjusting heat as needed, until caramelized for 5-6 minutes, mixing constantly. Deglaze the pan if the bottom starts to brown with a splash of water. This will help caramelize the onions further. Only season with salt and pepper before removing from the pan. Transfer to a bowl and cool down once ready. The further caramelized these are, the more flavor they will have.

  6. Once all the ingredients are cooled down, divide ingredients evenly into four containers. For exact macros, portion 1 cup of sweet potatoes, ¼ cup onions, topped by ¼ cup of Brussels sprouts, and ¼ cup of the baked sausage. Top each container with 1 egg.

NOTES

  • As far as the eggs go, you can cook these in any method you desire. For the sake of this recipe, I suggest sunny side up or poached, to have the yolk spread into the rest of the hash browns. Make sure you cook and cool down the eggs, similarly to the hash mix before portioning and storing the containers. Add 1 egg per container or bowl.

NUTRITION FACTS

Servings: 4 | Calories Per Serving: 220

  • Total Fat 18g
    23%
  • Cholesterol 220mg
    73%
  • Sodium 520mg
    23%
  • Total Carbohydrates 40g
    15%
  • Sugars 13g
  • Protein 19g
  • Vitamin A 1578.69mcg
  • Vitamin C 69.91mg