Some may be wondering if sweet potatoes are good to eat for breakfast? My answer is, if you like them, then yes of course. This sweet potato breakfast hash recipe can help you decide for yourself. I happen to love sweet potatoes. I eat them often for breakfast, lunch, or dinner. I love this breakfast recipe so much because it’s a healthy way to start your day. Sweet potatoes provide healthy carbohydrates, fiber, and vitamins. This recipe also includes gluten-free sausage, kale, and avocado oil, which provides the protein, vegetables, and healthy fats you also need. Of course, this recipe is gluten-free as well. So if you’re working around a gluten allergy or gluten intolerance this breakfast hash is for you.
Why do I use sweet potatoes and not regular potatoes for this recipe? I happen to have an intolerance to regular potatoes. Read more about Nightshade Allergies HERE. So I use sweet potatoes. If you compare the two though, both sweet potatoes and regular potatoes are healthy. Both contain vitamins. Both are similar in amounts of carbohydrates, protein, fat, and calories. The only difference is in their shape and taste. Sweet potatoes have a more tubular shape and potatoes are more round. So really the choice is yours.
For this sweet potato breakfast hash recipe, I recommend removing the skin of the sweet potatoes with a potato peeler. This is because they are easier to slice and cut when the skins are removed. The skin of a sweet potato is safe to eat, and if you prefer, you can leave them on for this recipe. To determine if the sweet potato is still good to eat, check the skin. Sweet potatoes should not be eaten if the skin is a deep brown or black color. If they are soft or mushy, or if there are any growths on the skin you should toss them. Sweet potatoes usually last about 1-2 weeks stored at room temperature.
This recipe can be made in one single pan or skillet and is very versatile. I make it with sausage and kale, but you could try other vegetable and protein combinations. Sweet potatoes also go well with eggs, and bacon, as well as asparagus and broccoli. I encourage you to experiment with these different variations, especially if you have allergies in your family.
Enjoy this recipe!
Blessings, Laura xo
And DON’T FORGET to leave me a comment and let me know what you think of this recipe. I love to hear your feedback.
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