This hearty Whole30 breakfast hash is perfect for breakfast or lunch. Even if you’re not following Whole30, it’s great to make ahead and reheat for busy weekday mornings.
Right now, my husband and I are doing Whole30 together.
I’ve done a few attempts at it before, but I’ve never lasted the entire month before succumbing to the siren song of fried chicken and biscuits or cheesy pizza. Can you really blame me, though?
Since we’re both doing it this time, it feels a little easier, though I am cringing at the amount of food we’re going through. We’ve already eaten 25 eggs in 5 days, and I didn’t even have eggs every day.
Still, it’s nice to have him alongside me for support. So far there haven’t been any longing suggestions of going out to eat. Who knew that this was the trick to getting us to spend less money at restaurants?
With Whole30 it’s much harder to grab something quick for breakfast. Normally I’d have some mocha java granola over yogurt or maybe a cranberry orange muffin, but those kinds of things are off-limits while you’re doing Whole30. Instead I have to look for other items I can make ahead and reheat, so I’m not spending too much time every morning standing over the stove.
I almost always order the breakfast hash when I go out to brunch at local favorite 24 Diner, so making it at home is a no-brainer.
The great thing about this Whole30 breakfast hash is that you don’t miss the things you can’t have, which I think is a crucial part of any eating plan. Focusing on what you can have, including the bounty of vegetables available to you, allows you to explore different flavors and perhaps see your food through different eyes. Thinking about what you can’t have only serves to make you really unpleasant to be around, and almost always makes you fail in your goals.
Plus, this recipe makes enough for four servings. If you’re making breakfast just for yourself, you’re set for almost the entire work week. Being able to just reheat and eat is clutch for those of us who are already juggling six hundred tasks.
Whole30 breakfast hash does take some time to make, mainly because of the potatoes. This is a great opportunity to use parboiled sweet potatoes, as they will then cook much faster in the skillet with the other ingredients.
- You can skip the eggs if you want. It’s easy to get egg fatigue with Whole30, but here they’re not the main attraction and serve to boost the protein levels.
- If you prefer fried or poached eggs, go for it! I use scrambled so I can make this all in one pan.
- If you are following Whole30, be sure to use compliant sausage. Mine came from a local farm, but there are other options available in grocery stores, or you can make your own. If buying, be sure to read the labels.
- Use baby kale or arugula in place of the spinach, if you like.
- Depending on the spices in your sausage, you might not need additional seasoning. I did not include it in this recipe so you can adjust to your own liking.
- Hot sauce is a great addition!
Divide any leftovers among individual containers for easy reheating. If you’re adding avocado, be sure to only do so when you’re ready to eat, otherwise you’ll end up with a mushy, oxidized avocado that won’t taste as good!
- 1 tablespoon olive oil
- 1 pound pork sausage
- 1 pound sweet potato, diced small
- 1 bell pepper, diced
- 1/2 red onion, diced
- 4 eggs, or more, beaten
- 2 cups baby spinach, or more
- 1 avocado, to serve
- Heat olive oil in a large skillet over medium-high. Add the pork sausage and cook until no pink remains, breaking into pieces as you cook.
- Stir in the sweet potato, bell pepper, and onion. Cover and let cook for about 15 minutes, stirring every so often to prevent sticking and encourage even cooking.
- Scooch the mixture to the edges of the pan, leaving a hole in the center for the eggs. Pour in the eggs and cook, stirring carefully to scramble. You want the eggs to be mostly cooked before incorporating the rest of the ingredients into the egg.
- Add baby spinach and stir hash to incorporate all ingredients and cook just until spinach is wilted.
- Serve with sliced avocado.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 634 Saturated Fat: 12g Cholesterol: 245mg Sodium: 863mg Carbohydrates: 31g Fiber: 7g Sugar: 7g Protein: 26g
Have you done Whole30? I’d love to hear your breakfast ideas!