Hash is one of my favourite breakfast meal. It’s a shame that we don’t find it often at restaurants here in sunny Singapore. However, the saving grace is that it is easy to put together and you can put whatever you like in it to make it your own nutritious and delicious creation. Here’s my take to a gluten-free, whole 30, paleo, and keto-adaptable breakfast hash.
If you are on a keto diet, skip the sweet potatoes and scramble some eggs to the mix. Zucchini sounds hella good too! Pick your choice of keto veggie to replace the sweet potatoes, and you are good to go. Although, I have to say that the star of the show here is the homemade sausage mix. I like to make a large batch and freeze it by portions to make patties, throw it in pasta sauce, or make them into meatballs.
My favourite part about making hash is that I can make it for the whole family in just one pan. Making clean up a breeze. When you do make your hash, tag me on IG @_delishar_. I’d love to see it!
Check out my other hash recipes:
Chicken Sausage Sweet Potato Kale Hash
Ingredients
Homemade Sausage
- 200 g minced chicken
- ½ tsp fennel seeds
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1/8 tsp white pepper
- 1 ½ tsp Italian seasoning
- 1/8 tsp marjoram
- 1 tbsp olive oil
Sweet Potato Hash
- 200 g chicken sausage mix as above
- 240 g sweet potato diced
- 80 g red pepper diced
- 35 g kale chopped
- ½ tsp onion powder
- 1 tbsp olive oil
Instructions
Chicken Sausage Mix
- Add all the ingredients together in a large bowl and mix to combine.
Sweet Potato Hash
- Heat pan on medium-high heat with 2 tsp olive oil.
- Add sweet potatoes and cook for 4 minutes.
- Break the chicken sausage up into small chunks and drop into pan.
- Then add sweet red pepper, onion powder, salt, and black pepper.
- Cook until chicken is cooked through, about 2 minutes.
- Add kale and cook for a minute until wilted.
- Serve immediately.
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