Sweet Potato Breakfast Hash

This one pan meal is about as easy as they come. I use a large cast iron skillet, and often double the batch for leftovers since this tastes great reheated! This recipe is AIP/Whole30 friendly, and naturally free of all major allergens. If you choose to use store bought sausage, make sure it’s organic and preservative free.


  • 2 large yams or sweet potatoes (diced into small cubes)
  • 1 lb organic chicken or turkey sausages (Aidell’s, Applegate, True Story, or Sabatino brands)
  • 1 medium onion, chopped
  • 2 garlic cloves, peeled and chopped fine
  • 1 tablespoon coconut oil
  • Sea salt and black pepper (omit for strict AIP) to taste


  • Heat coconut oil in a large skillet. Dice onions and finely chop garlic and add to pan. Cook 1-2 minutes.
  • Add yams/sweet potatoes and saute until tender (make sure cubes are small and even, otherwise they will cook very slowly)
  • Add sausages the last 5-10 minutes of cooking and saute until browned on the outside. For strict AIP or those with allergies to herbs/spices, you can swap the store bought sausages for ground chicken/turkey and add seasonings that work with your plan.
  • Top with a fried egg (optional), serve, and enjoy!

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