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–+ servings
Roasted Beet Sweet Potato

Roasted Beet Sweet Potato Bliss for a Colorful Meal

A hearty and flavorful Roasted Beet Sweet Potato breakfast that is quick to prepare and sure to satisfy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash
  • 2 tablespoons Olive Oil Can use avocado oil or butter.
  • 2 cups Sweet Potatoes Main component; yams can also be used.
  • 1 medium Yellow Onion Adds sweetness and depth of flavor when caramelized.
  • 1 medium Red Bell Pepper Can substitute with green bell pepper.
  • 2 cloves Garlic Finely minced for even distribution.
  • 8 ounces Breakfast Sausage Any type may be used.
  • 1 tablespoon Fresh Sage Can substitute with thyme or oregano.
  • 1 teaspoon Garlic Powder Optional if fresh garlic is used.
  • 2 teaspoons Onion Powder
  • ½ teaspoon Smoked Paprika Can be replaced with regular paprika or chili powder.
  • 1 tablespoon Unsalted Butter Optional if omitted.
  • 2 tablespoons Maple Syrup Honey can be used as an alternative.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 2 tablespoons Green Onion For garnish.
  • 6 large Eggs Cook directly in the hash or separately.

Equipment

  • Large nonstick skillet

Method
 

Cooking Instructions
  1. Begin by peeling and cubing the sweet potatoes into bite-sized pieces. Dice the yellow onion and red bell pepper, and mince the garlic.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed sweet potatoes, season with salt and pepper, and cook for 10-12 minutes until browned and tender. Remove and set aside.
  3. In the same skillet, add the remaining tablespoon of oil and heat over medium-high. Add the breakfast sausage, breaking it apart as it cooks for 5-7 minutes. Add the onions and bell peppers, cooking until softened, then add the garlic and spices and stir for 1 minute.
  4. Return the sweet potatoes to the skillet, mixing everything together. Stir in the butter and adjust seasoning with salt and pepper. Drizzle with maple syrup and mix thoroughly.
  5. Fry the eggs to your desired doneness and serve on top or alongside the hash. Garnish with chopped green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 20000IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for up to 30 days without eggs.

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