SB&T Morning Hash

Happy Wednesday!
Can you believe it, a second post in less than a week? Holy cow, we have arrived. Friends, blogging is so weird to me. You just.. talk about your life and assume people care.
I mean, to some extent.. Is this not total narcissism?
Whatever. we are just going to go with it!
Love me!

Well that was deep!
Take two, HELLO!
I am so excited to share this recipe and for the first time in what feels like forever, I am venturing out from eggs and asparagus for breakfast! I have been extremely lazy lately and have recently found myself disinterested in eggs. I suppose after eating them daily for a year and half, I should be. I’ve really stretched my brain out for other options. Big “thanks” to my dear friend for mentioning a hash a few weeks ago! Who said breakfast has to be “breakfast food”!?

I have dabbled into soup for breakfast, a can of tuna which my co-workers did not appreciate, countless RX Bars, and the ultimate laziness (for me that is), intermittent fasting. At least I’m claiming that practice instead of admitting that I oversleep and find myself rushing to the car for Second Date Update too often.

I hope you find this recipe as convenient as I have or at least a morning “head start ingredient”. I find that the natural sweetness from the potato is rounded out by the sage in the turkey “sausage” which pleases me! I think this hash would be great with salsa as well but I’m a Texan and salsa is a food group.

If you happen to try this recipe, please let me know! It will bring a tear to my eye!

SB&T Morning Hash
Sweet Potato, Brussels Sprout, and Turkey Morning Hash
Servings: 5


2 Tablespoons Olive Oil
1/2 cup Onion, diced
1 pound Ground Turkey
1 Teaspoon Garlic Powder
1.5 Tablespoons Sage
1 Sweet Potato, peeled and cut into small cubes*
1 Cup Brussels Sprouts, halved
1 Red Bell Pepper, diced

* Keep in mind, the smaller cut the potatoes are, the quicker the hash will cook.

  1. In a skillet on medium heat, sauté onions in the olive oil for about 3 minutes.
  2. Add ground turkey and season with sage, garlic powder, salt, and pepper. Cook thoroughly.
  3. Once the turkey is cooked, add the cubed sweet potato, brussels sprouts, and red bell pepper. Reduce the heat to medium-low and continue cooking, stirring often, until the potatoes are fork-tender.

Let cool and store in an air tight container for up to one week.
Serve as is or with an egg cooked to your preference.

Have the best day ever!


3 thoughts on “SB&T Morning Hash

  1. Love this idea!!!
    Have today, tho, I am a huge fan of poached eggs. And thus will be a PERF addition to the two poachies in the morning. At my desk.

    Liked by 1 person

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