Sweet Potato Hash
This fall sweet potato breakfast dish has the yummiest produce fall has to offer. It’s so filling and it’ll keep you going all day long.
The stars of the dish, sweet potatoes and butternut squash, are great pantry items since they last forever. If you get them near the end of the farmers market season, they’ll hold up over the fall and into the winter with no problems.
This sweet potato breakfast is versatile, so you can use it as a main dish, side or even a filling, and you can customize it with your other favorite fall produce or what you have on hand. You can also change the recipe to fit your diet preference, such as keto, vegan, or paleo.
Sweet Potato Nutrition
Let’s talk about the star of the dish: sweet potato.
Sweet potatoes are:
- low in calories – 86 calories per 1/2 cup
- high in fiber and potassium
- high in vitamin A
- 1/2 cup of sweet potato = 283% of the recommended daily dose of vitamin A. Yes, 283%. No mistake here.
- a great source of vitamin B6 and vitamin E
- a good source of calcium and magnesium
Seriously, sweet potatoes should be a star component for any breakfast of champions.
Sweet Potato Breakfast
- ½ large butternut squash cubed
- 1 sweet potato cubed
- 3 medium potatoes cubed
- 1 small onion cubed
- ½ pound ground sausage
- 1 tsp oregano
- salt and pepper to taste
- 1 clove garlic crushed
- Cook sausage in skillet until browned.
- Remove from skillet reserving fat.
- Add cubed squash and both kinds of potatoes.
- Cook on medium heat until they begin to soften.
- Add onions, garlic, salt, pepper and oregano.
- Continue cooking until all vegetables are fork tender.
- Return sausage to the skillet and mix into vegetables.
You can find other recipes featuring local, seasonal produce on our recipe page!
Comment or submit your family favorite sweet potato breakfast recipe or fall breakfast ideas!
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