When in doubt, make hash. It’s the kind of dish that works for any meal of the day, and can easily be adjusted to accommodate most diets. (Our version is Whole30®-compliant, gluten-free, dairy-free, and paleo.) Chopped rosemary adds warmth to tender sweet potatoes, the chicken sausage will keep you fueled, and diced jalapeños give every bite a kick. If you have extra time, fry up a few eggs to serve on top.
Yield: 3 servings
Active Time: 10 minutes
Total Time: 40 minutes
For the sweet potatoes:
2 whole sweet potatoes, peeled, cut ½-inch cubes
Juice of 1 lime
2 tablespoons Thrive Market Organic Ghee, melted
2 sprigs rosemary, minced
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Chili Powder
For the hash:
3 tablespoons Thrive Market Organic Ghee, divided
3 to 4 chicken sausages, precooked, sliced
1 large onion, diced
2 jalapeños, diced
Thrive Market Organic Ground Pepper
¼ cup parsley leaves, chopped
Preheat oven to 425°F. Place sweet potatoes in a large bowl and add lime juice, ghee, rosemary, salt, and chili powder; toss. Arrange in a single layer on a rimmed baking sheet; roast 20 to 30 minutes, until fork tender.
While potatoes roast, melt 2 tablespoons of ghee in a large skillet over medium-high heat. Sear sausage until slightly charred around the edges, about 5 minutes; remove to plate. Add remaining 1 tablespoon ghee, then add onion and jalapeños; saute until onion is translucent, about 5 minutes. Season to taste with salt and pepper. Return sausage to the pan and add sweet potato; toss. Stir in parsley before serving.
Recipe credit: Angela Gaines
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