This is a very simple and versatile recipe. And, as an added bonus, it keeps and reheats really well. I first made this for dinner–served with smashed cauliflower, and took leftovers to work the next day. I made it again this morning for breakfast and was blown away by how good it tastes.
Paleo Sausage Hash
- 2 med sweet potatoes, diced
- 2 Granny Smith apples, diced
- 2 to 3 chicken sausages, casing removed
- 1 small white onion
- 2 handfuls of spinach, coarsely chopped
- Dash cinnamon
- Salt & pepper to taste (optional)
- Coconut oil or olive oil
- Heat a skillet over medium high heat and add 1 tablespoon of oil. The coconut oil adds a lot of flavor!
- Peel and dice the sweet potatoes and add to the pan. Make sure the pan is hot before adding the potatoes. The extra heat sears the edges, which makes for great crunch!
- Let the potatoes cook for 5 minutes to soften.
- Peel and dice the apples, and then add to the pan.
- Sprinkle cinnamon on top of mixture.
- While the potatoes and apples cook, place a large sauce pan over medium high heat with a tablespoon of coconut oil. Dice the onion and add to the pan.
- Remove casing from sausage and add to the saucepan with the onions.
- Stir the mixtures in both pans until the sweet potatoes are soft and the onions are translucent and the sausage is no longer pink.
- Chop the spinach, and then add it to the saucepan.
- Pour the potato and apple mixture on top of the spinach, and then stir to mix.
- Remove from heat as soon as the spinach wilts–should be 2 to 3 minutes.
- Serve and enjoy.
This morning I had it with a bowl of fresh mixed berries. That might be the best way to enjoy this dish. I also want to try it served over couscous…but, in time; I don’t want to eat it too frequently and ruin a good thing!