Sharing a favorite recipe today!

Chad and I developed this Sweet Potato Hash after having a similar dish at a brunch spot in St. Louis that has since closed. We loved it so much that we went home and immediately recreated it in our kitchen. And 10 years later, we are still making it!

And it’s dairy-free, sugar-free, grain-free, and perfect for anyone on Whole30. For the last 10 years, Chad and I have done Whole30 to start the year off fresh. For us, it just means feeling better and focusing on cooking meals and eating wholesome foods. With three very young kids, we don’t cook as much as we used to, so doing Whole30 makes us excited to try new recipes and also feel really good. We actually look forward to doing it every year. And then we will take those habits after it’s over and continue to focus on whole foods in our recipes and eating.

I feel like this is one dish that perfectly encapsulates the essence of Whole30, while delivering a burst of flavor. We make this sweet potato hash at least once a week every time we do Whole30. It’s also packed with nutrient-dense ingredients. We just looove it!

After making this dish for many years, here are my tips!

Cube fresh, peeled sweet potatoes. It will taste so much better than if you use pre-cut or frozen sweet potatoes.
Buy a bag of pre-sliced brussel sprouts. This isn’t necessary but will save you LOTS of time!!!
Cook the sausage in a separate pan and then add it into the main pan once the sweeet potatoes are softened. I find this process a bit easier, even if it’s one more pan to dirty. I will cook the sausage in a separate pan at the same time as the sweet potatoes are cooking, that way it all comes together faster! Great for busy weeknights.

For the breakfast sausage, try to get one that is sugar free. Now, I know this is hard to find. We love the one at the meat counter at Whole Foods because it is sugar-free and has very minimal ingredients. You can also make your own breakfast sausage using ground pork - we have done that too and a great solution when you can’t find a more natural, sugar-free one. Opt for organic ground pork if you can!

This Whole30 Sweet Potato Hash isn't just a one-time wonder; I also think it's a meal prep superhero. You can make this dish morning, noon, or night. My family often makes it for dinner and enjoys leftovers the next day for lunch. Chad loves to top it with a fried egg or two, or it’s delicious all on it’s own.

You could also prepare a big batch over the weekend, and you'll have a ready-to-go, Whole30-compliant dish for busy weekdays. The flavors tend to meld and intensify over time, making it even more yummy when reheated.

Whole30 Sweet Potato Hash

1 pound pork breakfast sausage (look for a sugar-free one, or make your own with ground pork)

2 sweet potatoes, peeled and chopped into small cubes
¼ onion, finely chopped
2 cups brussels sprouts, finely sliced or shredded
1/3 cup almonds, roughly chopped
Salt and pepper
Olive oil
Fried egg, optional

Instructions:

Brown the sausage in a large skillet over medium-high heat until cooked through. Remove meat from the skillet, and place in a bowl. Set aside.
Add the sweet-potato cubes to the skillet, and cook over medium heat for about 10 minutes, until beginning to soften. Add a drizzle of olive oil if the pan seems too dry. Add the chopped onion, and cook for a few minutes.
Add the cooked pork back to the skillet, and toss with the sweet potatoes. Add the Brussels sprouts and almonds, and cook, stirring occasionally for about two to three minutes. The Brussels sprouts will cook down slightly.
Season with salt and pepper.
Take off heat, and top with a fried egg(s) if desired.
Store left overs in the fridge for up to 4 days.