This post may contain affiliate links. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
This Harvest Breakfast Hash combines the flavors of sweet potatoes, homemade sausage, apples, brussel sprouts and pecans for a super tasty egg-less Whole 30 breakfast option. The Harvest flavors of this are perfect for a fall breakfast, or an any-time breakfast!
Some people think Whole 30 is super restrictive and you can’t have any fun eating while you are doing it. I beg to differ. I have enjoyed everything I have eaten so far. I get to eat things like this! And a better bonus, in just one week my body is already feeling TONS better. I think my gut is happy with me. And I’m getting to the point where I walk by the candy aisle without even wanting any.
Instead of focusing on the things that I can’t eat, I think about all of the wonderful things I get to eat. I went to bed the other night thinking about breakfast foods, and all of the ingredients of this recipe popped into my head. I went to the grocery store the next day to get the ingredients, and set off to make this.
Whole 30 Harvest Breakfast Hash
We loved this! The flavors combined very well and gave it a nice, harvest taste. And now I have leftovers to eat for a few breakfasts this week!
I saved myself some time by cutting up the sweet potato and the brussel sprouts the night before. It made life much easier.
- 2 medium sweet potatoes diced
- 2 cups brussel sprouts quartered
- 1 large apple diced
- 1 small shallot sliced
- 1/4 cup chopped pecans
- 1/2 tsp dried rosemary
- 1 lb ground pork
- 1 tsp dried sage
- 1 tsp fennel seeds
- 1/2 tsp black pepper
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp cayenne
- 1/4 tsp white pepper
- 2 Tbsp coconut oil
Preheat an oven to 400 degrees.
Place the sweet potatoes on a baking sheet. Add a tablespoon of coconut oil and psrinkle lightly with salt and pepper. Stir the sweet potatoes around on the pan until they are all evenly coated.
Cook the sweet potatoes in the oven for 20-30 minutes, or until they have roasted.
In a mixing bowl, mix together the ingredients for the sausage very well.
Heat coconut oil in a skillet over medium-high heat.
Add the sausage to the skillet. Cook until it is done, breaking it up with the spatula. Remove from pan and set aside.
Add the shallots to the pan and cook until they are translucent, about 3 minutes.
Add the brussels to the pan. Cook for 7-10 minutes, or until they have slightly browned.
Add the apples, rosemary and pecans to the pan and stir for 3 minutes, or until the apples have softened slightly.
Add the roasted sweet potatoes and the sausage to the pan and stir until everything is combined.
Remove from heat. Serve and enjoy!
DISCLOSURE: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!