Root Vegetable Breakfast Hash with Homemade Pork Sausage is one of my favorite breakfast recipes. This recipe has been a go to of mine for years. This breakfast is full of healthy autumn root vegetables, a couple handfuls of fresh greens and homemade pork sausage. Store leftovers in the fridge for easy breakfasts all week long.
When I decided to go gluten and dairy-free, my breakfast options were pretty slim. I realized I needed a breakfast that was going to give me energy and keep me full for a long time. Although there are a lot of gluten and dairy free breakfast options nowadays, I notice when I eat dairy-free yogurt and granola or something with with a lot of sugar, I don’t feel satisfied. I feel almost more hungry and I feel a little foggy which makes me think my brain isn’t getting the nutrients it needs. I am the type of person that needs lots and lots of vegetables. This root vegetable breakfast hash is a great way to start the day with a variety of vegetables.
How to make Root Vegetable Hash:
- The first step in making root vegetable hash is chopping and cubing all of the vegetables. I know this can be tedious work, but the more you do it, the easier it becomes.
- Next, the chopped root vegetables are tossed in oil and salt and pepper. They are then spread out on a baking tray and roasted in the oven until golden brown. While the vegetables are roasting, Hungarian wax pepper and yellow onion are sautéed until soft on the stove top.
- Once the root vegetables are cooked, softened pepper and onion along with a couple handfuls of either spinach or kale are all mixed together. Serve with homemade pork breakfast sausage and a drizzle of hot sauce and breakfast is served!
Side note: Not into making your own sausage?
I understand if you do not want to make your own sausage. Although I encourage it, sometimes life gets busy. Bilinski’s has great products that are either all-natural or organic. Their sausages come in a variety of flavors and are a great alternative to making your own.
How to store breakfast hash:
I will store the vegetables and the sausage in separate glass containers in the refrigerator. When I want to eat some for breakfast, I will scoop a small amount of each and place in a pan with a touch of oil or butter and heat. Both the vegetable medley and the sausage will keep in the fridge for up to five days.
Root Vegetable Breakfast Hash with Pork Breakfast Sausage
For the root vegetable hash:
- 1 sweet potato, cubed
- 3-4 red skinned or russet potato, cubed (about 2-3 cups)
- 1 medium parsnip, peeled and cubed (about 1-1 1/2 cups)
- 2-3 small turnip, cubed (about 1 cup)
- 1 small rutabaga, peeled and cubed (about 1- 1 1/2 cups)
- 3-4 tbsp avocado or olive oil
- 1 hungarian wax pepper, seeds removed and cut into strips
- 1/2 small yellow onion (about 1 cup)
- handful of fresh spinach or kale (or any of green you enjoy)
- 1 full recipe of homemade pork breakfast sausage
- Preheat the oven to 400 degrees
- Chop and cut all of the root vegetables making sure they are uniform in size. Cutting vegetables so they are the same size ensures even cooking
- Once all of the vegetables are cut, toss in the avocado or olive oil. Sesaon with salt and pepper and spread out into an even layer on a baking tray. Place in the oven and roast for about 20-30minutes. I recommend tossing the vegetables once or twice throughout the cooking process to ensure even browning
- While the vegetables are cooking, make the pork breakfast sausage on the stove top. Once finished, leave in the pan to keep warm while finishing the vegetables
- In a large sauté pan, add 1 tablespoon of avocado or olive oil and sauté the Hungarian wax pepper along with the chopped onion. Continue to sauté until soft
- Once the root vegetables are brown and cooked through, place in the large skillet along with the wax pepper and onion. Add in a couple handfuls of spinach or chopped kale and toss. The greens will start to wilt and cook from the heat of the vegetables. There's no need to heat them
- Scoop some of the root vegetable hash onto a plate along with one or two sausage patties. Enjoy!