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 Chimichurri
Ingredients
Hash
- 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
Chimichurri
- 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
Instructions
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.
