Rosemary Sausage and Sweet Potato Hash
Ingredients
The hash
-
2
large
sweet potatoes
-
2
tbsp
avocado oil
-
1
large
onion
-
1
large
bell pepper
-
2
lbs
ground pork
-
1
tbsp
fresh rosemary
-
2
tsp
oregano
-
1
tsp
garlic powder
-
1
tsp
smoked paprika
-
to taste
salt and pepper
-
8
cups
greens
Optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cube the sweet potatoes and spread them on the baking sheet, drizzle with 1 tbsp of avocado oil, and season with salt and pepper.
- Bake the sweet potatoes for 30 minutes.
- While the potatoes are baking, chop the onion and bell pepper.
- Heat 1 tbsp of avocado oil in a large skillet over medium heat, add the onion and bell pepper, and cook until softened.
- Add the ground pork to the skillet and cook until browned, stirring occasionally.
- Once the pork is cooked, add the rosemary, oregano, garlic powder, and smoked paprika, and season with salt and pepper.
- Reduce heat to low and simmer.
- When the sweet potatoes are done, combine them with the pork mixture.
- Serve over greens and top with a fried egg if desired.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
300mg
Cholesterol
200mg
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