Description
Hearty, nutrient-packed gluten-free breakfast hash featuring sweet potatoes, sausage, kale and warming spices.
Ingredients
- 2 lb sweet potatoes, peeled and cut into ½‑inch pieces
- 3 Tbsp coconut oil or extra‑virgin olive oil, divided
- ½ lb turkey sausage (gluten‑free), sliced or crumbled
- 2 cups chopped kale
- 1 medium red bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- Sea salt and freshly ground black pepper, to taste
- Salsa, for serving (optional)
Instructions
- Heat 1 Tbsp oil in a large skillet over medium heat. Add sausage and cook until browned, 5–7 minutes. Remove and set aside, leaving drippings.
- Add remaining oil, then onion, bell pepper and garlic. Sauté until softened, ~5 minutes.
- Add sweet potatoes, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden, ~20 minutes.
- Stir kale into pan and cook until wilted, ~2–3 minutes.
- Return sausage to skillet; mix well and heat through.
- Serve hot, with salsa if desired.
Notes
- Use gluten‑free sausage—check the label.
- Swap turkey sausage for chicken‑apple or pork sausage.
- Prep vegetables ahead to speed cooking.
- Make ahead & reheat; leftovers refrigerate up to 4 days.