Sweet Potato and Carrot Breakfast Hash with Chimichurri

Sweet Potato and Carrot Breakfast Hash with Chimichurri - Food & Nutrition Magazine - Stone Soup
Photo by Jen Plaggemars

Having breakfast ready to go in the morning is a real game changer. I often make these types of dishes for my clients because they reheat well and are a good combination of carbohydrate, protein and fat to keep them full throughout the morning.

I used pork breakfast sausage in this recipe, but you can easily swap in veggie sausage if you want to keep this dish vegan/vegetarian. I used the shredding blade on my food processor for the sweet potato and carrot, but if you don’t have one, a box grater would work too. Serve this with fresh fruit and toast and start your morning off right!

Sweet Potato and Carrot Breakfast Hash with ChimichurriSweet Potato and Carrot Breakfast Hash with Chimichurri -



  • 2 teaspoons olive oil, divided
  • 1 pound pork breakfast sausage (or veggie sausage)
  • ½ yellow onion, diced
  • 1 red pepper, diced
  • 5 ounces baby spinach
  • 2 sweet potatoes, peeled and shredded (or grated)
  • 2 carrots, peeled and shredded (or grated)
  • Salt and freshly ground black pepper, to taste


  • ½ cup flat-leaf parsley
  • ½ cup cilantro
  • ½ yellow onion, diced
  • 2 peeled garlic cloves
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil
  • ½ teaspoon salt
  • Pinch crushed red pepper
  • Pinch sugar


Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and crumbly, about 5 to 7 minutes. Transfer to a bowl.

Add the remaining teaspoon of olive oil to the pan and add diced yellow onion and red pepper. Cook for 3 minutes, or until softened. Add spinach and cook until wilted.

Add sweet potato and carrot and cook, stirring often, until softened, about 4 to 5 minutes. Season with salt and pepper. Add cooked sausage back to the pan and stir to combine. Remove pan from heat and cover to keep warm.

Place chimichurri ingredients in a food processor or blender and process to desired consistency (I like mine slightly chunky).

Scoop breakfast hash into bowls and top with a fried egg (if desired) and chimichurri.

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Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at chefjen.com.