Sweet Potato, Sausage, and Spinach Hash

*adapted from Multiply Delicious*

Sometimes you have to eat breakfast for dinner. Last night was one of those nights. I wanted something breakfasty – hearty, comforting and that had potatoes. This dish was a perfect pick. As a hash, it has a lot of elements that remind me of breakfast, but is still “adult” enough to enjoy at any time of day. Plus, it’s a one skillet meal which makes for easy clean up on a weeknight. Bonus #2 – it’s 100% paleo!

  • 3 large sweet potatoes, peeled and diced
  • 2 apples, peeled cored and diced
  • 2 tablespoon coconut oil, divided
  • 1/2 teaspoon cinnamon
  • 1 package (5 individual) Italian pork sausages, removed from casing
  • 3 large cups of baby spinach
  • 1/2  sweet yellow onion, diced
  • salt and pepper to taste

In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat.  Once heated, add diced sweet potatoes and apples.  Add a pinch or two of sea salt and cinnamon to the pan.  Cook sweet potatoes and apples until cooked and softened.  I prefer my sweet potatoes to be slightly browned.

While the sweet potatoes are cooking, heat a large skillet with 1 tablespoon coconut oil over medium heat.  Add to skillet the sausage and onion making sure to break the sausage up in small pieces while it cooks.  Once the turkey is no longer pink in color and completely cooked add spinach to the skillet. The spinach will wilt down when cooked within 1 to 2 minutes.  Once spinach is cooked add the sweet potato apple mixture to pan and stir to combine all.


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