Rutabaga and Sweet Potato Hash

This Rutabaga and Sweet Potato Hash is a great way to start your day! This is a more involved breakfast so I recommend using any leftover roasted sweet potatoes (or potatoes for that matter) to save time or make this for a tasty weekend brunch. Please be aware of the potatoes you purchase and make sure to only get organic. Because they are a root vegetable, they absorb the pesticides, herbicides, and insecticides that are sprayed on the ground, which eventually make their way down into the soil. Organic farming and production do not allow the use of these harmful chemicals, so do your health a favor and be aware of your produce.

Quick tip: Any type of root vegetables are great in this recipe!

Rutabaga and Sweet Potato Hash
Prep time: 15 minutes | Cook time: 20-25 minutes | Serves: 3-4

Ingredients:

1-1½ tablespoon coconut oil, if necessary
1 pound breakfast sausage
1 clove garlic, minced
1 small onion, diced
1 rutabaga, peeled and grated
1 sweet potato, diced
Salt and freshly ground pepper, to taste
4-6 eggs
Broccoli sprouts, optional for serving

 

Directions:

1.) In a large skillet over medium-high heat, cook the sausage and break it up into small pieces. Once it’s cooked through, remove from the heat. Add the coconut oil if the sausage didn’t render much fat.

2.) Sauté the garlic and onion until fragrant, then add the rutabaga and sweet potato and cook until fork tender.

3.) Return the sausage to the pan and toss until evenly distributed. Melt a little more coconut oil in a separate pan and fry the eggs, until the desired doneness is reached. Serve on top of the hash.


Feel great and remember to enjoy your health!

katie-signature

Katie
The Warrior Wife

 

*Although it is not specified in the recipe, I only use ingredients that are organic and/or GMO-free. I believe this is the healthiest way to eat and encourage everyone to do so as much as possible. It is a more expensive way to eat but it is worth every penny!

 

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