Superfood Sweet Potato Hash

5 from 6 votes

Savory breakfast lovers, unite! This Superfood Sweet Potato Hash is packed full of nutrition and flavor—and perfect for breakfast, lunch, or dinner.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast Recipes

Cuisine: American

Servings: servings

Calories: 360kcal

3 slices thick-cut bacon use AIP/Whole30 compliant bacon
1 large sweet potato peeled and chopped into ½” chunks (about 3 cups worth)
4 cloves garlic minced (about 2 tablespoons worth)
1 medium yellow or white onion diced (about 1 cup worth)
12 ounces package pre-cooked chicken sausage sliced into coins (use AIP/Whole30 compliant sausage)
6 cups baby kale or baby spinach
½ teaspoon sea salt plus more to taste
½ teaspoon ground black pepper leave out if AIP
½ teaspoon ground turmeric
1 teaspoon dried thyme
Chopped avocado, sliced green onions, and runny eggs for topping (no eggs if strict AIP)

Heat a large skillet with a lid over medium-high heat. Add in 3 slices thick-cut bacon and cook, turning frequently, until crisp on both sides, about 5 minutes. Remove the bacon to a plate, and set aside. Drain off all but about 1 tablespoon of bacon grease, reserving the extra grease.
Add 1 large sweet potato to the hot pan and toss to coat in the bacon grease. Cook over medium-high heat, stirring occasionally, until all sweet potato pieces are fork-tender, but not mushy—about 10 minutes.
Add in an additional tablespoon of bacon grease or other cooking oil (if the pan seems dry) and then add in 4 cloves garlic, 1 medium yellow or white onion, and 12 ounces package pre-cooked chicken sausage. Cook until veggies are tender and fragrant, and sausage is slightly browned—about 4 minutes.
Add in 6 cups baby kale or baby spinach, ½ teaspoon sea salt, ½ teaspoon ground black pepper, ½ teaspoon ground turmeric, and 1 teaspoon dried thyme. Stir well to mix. Cover skillet and reduce heat to low. Cook until the greens are just wilted, but still bright green.
Remove from heat, crumble the bacon and sprinkle in. Then spoon into bowls and serve topped with chopped avocado and green onions. Top with a runny egg for a perfect breakfast experience!

The ways you can adapt this recipe are almost endless! Some of my favorite changes: use pork breakfast sausage or cubed ham in place of the chicken sausage, add whatever leftover veggies are kicking around in the fridge (roasted brussels sprouts and chopped asparagus are both really good), use regular potatoes or butternut squash instead of sweet potatoes—get creative!
This recipe becomes a 5-minute recipe if you pre-roast some sweet potato chunks in the oven when you do meal prep!