Many patients ask me for breakfast ideas, especially when they are restricting dairy, eggs and gluten. This hash is free of all three and it is absolutely delicious!! Cinnamon and sage pair wonderfully together to give a comforting autumn flavor to this breakfast. A perfect combination of sweet and savory, healthy fat, protein and veggies, this breakfast might just become one of your new fall (or any time) favorites!
Ingredients:
9 oz. Amylu (or Applegate organics) harvest apple chicken sausage mini links, sliced
12 oz. Cascadian Farm organic root vegetable hash browns (frozen)
1 sweet onion, diced
2 organic bell peppers (any two colors),
3 cloves garlic, minced
2 TBSP organic coconut oil
1/2 tsp smoked paprika
1/2 tsp sage
1/2 tsp cinnamon
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp Redmond real salt
pinch of black pepper
Directions:
In a small bowl, mix together the smoked paprika, sage, cinnamon, onion powder, garlic powder, sea salt and black pepper.
Heat large pan or wok over medium-high heat and add 1 1/2 TBSP coconut oil.
Add root vegetable hash browns and cook for 9 minutes while covered.
Mix in the herbs and spices from the small bowl and continue to cook the hash browns for 5 minutes, while stirring. Set the hash browns aside in a bowl.
Heat 1/2 TBSP coconut oil to the same pan over medium-high heat.
Add in sausage and saute for 3-5 minutes until slightly browned.
Stir in the onions and cook for 5 minutes or until transluscent.
Add in bell peppers and saute for 3 minutes.
Add in garlic and cook for an additional minute.
Add hashbrowns back into the pan and stir everything together. Cook for one more minute and serve.