The OG Breakfast Hash

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If there was one thing that I had to choose to prep each week, it would be this! It is one of my favorite things to have because I’ll literally have it at any meal. It’s a go-to for me to have for breakfast and I will pair it with some avocado and eggs for a balanced meal. It hits the spot every time! Not only is it simple & delicious, but it keeps me feeling full & satisfied until lunch. Therefore I’m not reaching for something an hour later!

The best thing is that it makes a bunch too so you’ll have leftovers for the week if you’re feeding for one or able to serve the whole family it’s great in that sense! You can totally switch things out based off what you have or what you like/don’t like. A lot of times I will throw in extra veggies if I have them on hand and it’s a great way to clean out the fridge if you’re getting close to the end of the week and still have a bunch that you need to cook up! The veggies in here are staples for me to have each week so something like this can come together easily. I hope you love it as much as I do!


  • 4 cups sweet potatoes (cut up in cubes)

  • 2 cups brussels (cup up in halves)

  • 2 garlic cloves (minced)

  • 1/2 cup mushrooms

  • 1/2 cup onion

  • 2 chicken & apple chicken sausages (I used Applegate)

  • 1 tbsp olive oil

  • Sea salt & pepper, red pepper flakes


  1. Chop up all the veggies before you begin: sweet potatoes, Brussel sprouts, mushrooms, onion

  2. In a pan, add 1 tbsp olive oil and 2 minced garlic cloves

  3. Add in sweet potatoes and brussel sprouts. Make sure to add these in first since they take the longest to cook through. Continually stir while sautéing.

  4. Add in the remaining veggies and chicken sausage. Continue to sauté

  5. Top with red pepper flakes! Pair with eggs, avocado or whatever you like!