Harvest Breakfast Hash
This Harvest Breakfast Hash is one of my staples for sure!! I love making this after a workout or to start my day off with some great protein, fiber, healthy fats, and complex carbs! This hash has got all the yummy veggies that are crisp to perfection!
Why you will love this recipe
- It consists of many delicious fall veggies that pair well with the maple sausage and bacon to create and epic breakfast!
- Its dairy, gluten, grain, and refined sugar free.
- This recipe makes enough for a family of 4 or you can make this recipe for a breakfast meal prep.
- It’s packed with protein, fiber, and healthy complex carbs.
- It’s easy to make and takes less than an hour.
What you will need
Maple Sausage – I love the maple flavored sausage because it has that sweet savory combo. I use a chicken sausage in this recipe but you can use whatever kind of breakfast sausage you like best!
Bacon – I know bacon gets demonized as very unhealthy’ but I believe it is all about how our meats are raised and treated which makes all the difference. I always use high quality pasture raised bacon in my recipes.
Brussel Sprouts -This cruciferous vegetable is high in fiber, antioxidants, and essential vitamins and minerals. I know not everyone is a fan of them but they taste so delicious when crisped in a cast iron skillet!
Sweet Potatoes – I love adding sweet potatoes to many meals for a great source of complex carbs! You can also use butternut squash instead which is also a favorite of mine.
Zucchini – Adding this veggie to your breakfasts helps to bulk up your meals easily and add more nutrition.
Kale – This leafy green is rich in essential vitamins, minerals, and fiber! I especially enjoy kale when it is cooked because it is much easier to digest.
Yellow Onion – You can substitute with red onion if you prefer.
Avocado Oil – This is an excellent healthier cooking oil that can withstand high temps.
Apple Cider Vinegar – This gives the dressing for the hash a nice tang which pairs well with the other flavors.
Maple Syrup – This gives the maple apple cider dressing a sweet flavor.
Dijon Mustard – I prefer to use the coarse ground mustard because it adds a nice texture and better flavor to the dressing.
Garlic Powder – Garlic is always a great idea when it comes to savory dishes!
How to make the harvest breakfast hash
First,Peel and cut the sweet potato into small 1/2 inch cubes. Coat the sweet potato cubes in 1 tbsp avocado oil and place on a parchment paper lined baking sheet. Roast for 40 minutes and flip them around halfway through baking. Add the bacon slices to a parchment paper lined sheet pan and bake for 15-20 minutes while the sweet potatoes are finishing up roasting.(Be sure to check them at 15 minutes because the bacon will get done faster if you have thinner cut slices.)
While the bacon and sweet potatoes are roasting, heat up a large skillet on the stove over medium heat. Then when the skillet is heated, add 2 tbsp avocado oil along with the maple sausage and Brussel sprouts. Cook until the brussels sprouts become tender and start to crisp on the outside and the sausage is fully cooked.
Next, add the chopped onion and zucchini to the skillet and continue to cook until the veggies become tender and start to crisp.Then, add the kale to the skillet at the end and cook for an additional 3 minutes or until the kale becomes tender.
Make the maple apple cider dressing by whisking together all the ingredients. When the sweet potatoes and bacon are done cooking, chop the bacon into small pieces and then combine them along with sweet potatoes with the rest of the harvest hash ingredients. Serve the hash in bowls, and drizzle some of the dressing over top and enjoy!
Other recipes you will enjoy
Roasted Butternut Squash and Brussels Salad
Chicken Fajitas with Cilantro Lime Cauli-rice
Chicken Sweet Potato Protein Bowl
Harvest Breakfast Hash
Equipment
- 1 large skillet
- 2 Sheet Pans
- Parchment paper
Ingredients
- 10 maple sausage links
- 8 slices pasture raised bacon
- 1 cup chopped brussel sprouts
- 1 Medium sweet potatoes or butternut squash(chopped into small cubes)
- 1 cup chopped zucchini
- 1/2 medium yellow onion(chopped into small pieces)
- 4 cup chopped kale
- 3 tbsp avocado oil
For the maple apple cider vinegar dressing
- 2 tbsp Maple syrup for drizzling
- 2 tbsp avocado oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp garlic powder
Instructions
- Preheat your oven to 425 degrees.
- Peel and cut the sweet potato into small 1/2 inch cubes. Coat the sweet potato cubes in 1 tbsp avocado oil and place on a parchment paper lined baking sheet. Roast for 40 minutes and flip them around halfway through baking.
- Add the bacon slices to a parchment paper lined sheet pan and bake for 15-20 minutes while the sweet potatoes are finishing up roasting.(Be sure to check them at 15 minutes because the bacon will get done faster if you have thinner cut slices.)
- While the bacon and sweet potatoes are roasting, heat up a large skillet on the stove over medium heat.
- When the skillet is heated, add 2 tbsp avocado oil along with the maple sausage and Brussel sprouts. Cook until the brussels sprouts become tender and start to crisp on the outside and the sausage is fully cooked.
- Add the chopped onion and zucchini to the skillet and continue to cook until the veggies become tender and start to crisp.
- Add the kale to the skillet at the end and cook for an additional 3 minutes or until the kale becomes tender.
- Make the maple apple cider dressing by whisking together all the ingredients.
- When the sweet potatoes and bacon are done cooking, chop the bacon into small pieces and then combine them along with sweet potatoes with the rest of the harvest hash ingredients.
- Serve the hash in bowls, and drizzle some of the dressing over top and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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