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.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 4
Ingredients
1tablespoonolive oil
1poundpork sausage
1poundsweet potatodiced small
1bell pepperdiced
1/2red oniondiced
4eggsor more, beaten
2cupsbaby spinachor more
1avocadoto serve
Instructions
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.