A great weekend breakfast or make this the day before and heat in the morning if you are limited on time!

Sweet Potato and Brussel Sprout Hash

  • 2 cups diced sweet potato
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 lb of ground lamb, grass fed ground beef or organic chicken sausage
  • 2 tablespoons paprika
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound (3 cups) brussels sprouts, quartered
  • 1/4 cup chopped parsley
  • Sea Salt
  • Pepper
  • Directions:

1. In a medium pot, bring eight cups water to a boil. Add sweet potato and cook until soft, about 8 to 10 minutes. Drain and set aside.
2. Heat olive oil over medium-high heat in a large skillet. Add onion and garlic, and sauté about 2 minutes until soft. Stir in the ground meat or chicken sausage, paprika, and cayenne, and cook until meat is brown. Add Brussels sprouts and cook another 5 minutes, stirring occasionally. Stir in the sweet potatoes, and continue cooking 3 to 5 minutes until cooked through but still firm. Stir in parsley, and salt and pepper to taste.