Sweet Potato and Carrot Breakfast Hash with Chimichurri

Having breakfast ready to go in the morning is a real game changer. I often make these types of dishes for my clients because they reheat well and are a good combination of carbs, protein and fat to keep them full throughout the morning. I used pork breakfast sausage in this recipe, but you can easily swap in veggie sausage if you want to keep this dish vegan/vegetarian. I used the shredding blade on my food processor for the sweet potato and carrot, but if you don’t have one, a box grater would work too. Serve this with fresh fruit and toast and start your morning off right!

1. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and crumbly, about 5-7 minutes. Transfer to a bowl.

2. Add the remaining teaspoon of olive oil to the pan and add diced yellow onion and red pepper. Cook for 3 minutes, or until softened. Add spinach and cook until wilted.

3. Add sweet potato and carrot and cook, stirring often, until softened, about 4-5 minutes. Season with salt and pepper. Add cooked sausage back to the pan and stir to combine. Remove pan from heat and cover to keep warm.

4. Place chimichurri ingredients in a food processor or blender and process until desired consistency is reached (I like mine slightly chunky).

5. Scoop breakfast hash into bowls and top with a fried egg (if desired) and chimichurri.

Sweet Potato and Carrot Breakfast Hash with Chimichurri

Serves 6

All you need:

2 teaspoons olive oil, divided

1 pound pork breakfast sausage (or veggie sausage)

1/2 yellow onion, diced

1 red pepper, diced

5 oz. baby spinach

2 sweet potatoes, peeled and shredded (or grated)

2 carrots, peeled and shredded (or grated)

Salt and freshly ground black pepper, to taste

Chimichurri –

1/2 cup flat-leaf parsley

1/2 cup cilantro

1/2 yellow onion, diced

2 peeled garlic cloves

2 tablespoons red wine vinegar

1/2 cup olive oil

1/2 teaspoon salt

Pinch crushed red pepper

Pinch sugar

All you do:

1. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and crumbly, about 5-7 minutes. Transfer to a bowl.
2. Add the remaining teaspoon of olive oil to the pan and add diced yellow onion and red pepper. Cook for 3 minutes, or until softened. Add spinach and cook until wilted.
3. Add sweet potato and carrot and cook, stirring often, until softened, about 4-5 minutes. Season with salt and pepper. Add cooked sausage back to the pan and stir to combine. Remove pan from heat and cover to keep warm.
4. Place chimichurri ingredients in a food processor or blender and process until desired consistency is reached (I like mine slightly chunky).
5. Scoop breakfast hash into bowls and top with a fried egg (if desired) and chimichurri.