Since I have been meal prepping, I’ve been trying to find easy one pan breakfasts to make that can easily be eaten as other meals of the day. This sweet potato, sausage, pepper and zucchini hash is just that. It’s easy to make with minimal ingredients and takes between 30-40 minutes to make in one pan because ain’t no body got time for a ton of dirty dishes at the end of meal prep or time consuming meals. Now if someone could help me clean up the dishes after I cook that would be great. I cook, you clean? 😉
If you are looking to get away from egg breakfasts for whatever reason, this is the meal for you. While you can add eggs, it tastes great without them as well. I’ve been skipping the eggs as I don’t have time to make eggs every morning, so the hash sans eggs it is! This recipe is super versatile as you can add as many veggies as you want or substitute the protein for something else. If you’re a vegetarian or vegan, you can even modify this recipe to accommodate your dietary needs. One thing that won’t be compromised, is the flavor party that will happen in your mouf. It also refrigerates well and can be stored up to 5-6 days in sealed tight container.
Enough with the chit chat. Let’s get to cooking!
Sweet Potato, Sausage, Pepper & Zucchini Hash
- 1 lb. Breakfast Chicken Sausage*
- 2 Sweet Potatoes
- 2 Bell Peppers (I like red & yellow)
- 2 Zucchini
- 1 tbsp. ghee, divided into teaspoons*
- 1 tbsp. Seasoning Salt*
- 3 Cups of Arugula (optional, but super tasty & great way to get your veg on)*
Veggie Prep - Wash veggies & pat them dry. Peel sweet taters and then cut into small cubes and set aside in a bowl. You will then cut the bell peppers into small pieces. Next up is the zucchini which you cut into half moon pieces. Place the peppers & zucchini in a separate bowl from the potatoes.
Breakfast Chicken Sausage - Remove the sausages from their casings.
Warm a large skillet to medium-medium high with 1 tsp. of ghee. Once warmed up, add the chicken sausage. Cook until sausage is no longer pink. Remove chicken sausage from pan & place in a heat safe bowl. Set aside.
Place the skillet back on the stove with medium-medium high heat. Add another teaspoon of ghee. Add cubed sweet potatoes. Stir to evenly coat with the oil. Cover the pan for approximately 4-5 minutes. Uncover the pan, stir and then cover for another 4-5 minutes. You will do this for about 15 minutes or until the potatoes get just past al dente.
Once the potatoes are semi soft, you will add 1 tsp. of ghee, bell peppers, zucchini and 1 tbsp. of seasoning salt. Mix until thoroughly combined. You will cook for another 4-5 minutes. Stir in chicken sausage.
Optional step - you can add in the arugula now and let it wilt by cooking it for 2-3 minutes OR you can place a handful at the bottom of your bowl and then let the heat from the serving wilt it. Either way, you're going to have a mouf party with this hash.
Serve immediately in bowls. Each serving is 1.5 cup of hash plus 1 handful of arugula (if you opted not to cook it). Top with your favorite hot sauce or eat it plain.
Meal Preppers - place 1.5 cups of the hash mixture + 1 handful of arugula (if you opted for this route) into storage containers and place in the fridge for consumption later on in the week.
*Sausage - you can use any type of breakfast sausage. I use chicken because it's less greasy than pork and I'm tryna to eat better. Ya feel me?
*Cooking Oil - You can use whatever cooking oil floats your fancy. I like ghee because it tastes like butter and who doesn't like buttah?
*Seasoning Salt - I used Penzeys Spices Ruth Ann's Muskego Ave Chicken & Fish Seasoning
*I buy packaged arugula because it's already pre-washed and ready to go which makes my life so much easier.