The Best Breakfast Hash You Will Ever Make.

When in doubt, HASH it out.

This is one of my husband’s, my brother’s, my mom’s, my dad’s, my friends’, my relatives’…you get the idea…favorite recipes ever. Which is odd because it’s really simple–but sometimes that’s why it works, amiright?

There’s almost always a week’s-worth of this in my fridge, and it is requested every time that I make breakfast for my family during the holidays, so I felt the need to share it with the masses :). By the way, it’s not restricted to breakfast-only–dinner versions are great too, and the ingredients can easily be mixed up to fit your taste or diet preferences. Even the pickiest of eaters have gone back for seconds with this one. I think it has also brought world peace. Do you need more convincing?

There’s 3 main ingredients, along with a few staples, and it takes no longer than 20 minutes–enjoy!

Serves: 4    Prep time: 10-15 minutes   Cooking time: 10 minutes

Ingredients & Recommended Equipment:

• 2 large sweet potatoes, peeled and roughly chopped (just small enough to feed into a food processor)
• 1 lb. of ground pork breakfast sausage. I like Beeler’s brand, original flavor.
• 2-4 handfuls of fresh baby spinach.
• 2 Tbsp. butter (preferably from a grass-fed/pastured cow)
• 1-2 tsp. cinnamon
• 1-2 tsp. Simply Organic all-purpose seasoning
• 1 tsp. black pepper
• 1-2 tsp. Real Salt
• I recommend that a food processor be used with the grating blade–it’s a huge time saver, but if you don’t have one then a regular grater will work fine!

Directions:

• Begin to cook your pork in a large, heavy-bottomed skillet on medium heat.
• While the pork cooks, peel the potatoes. Then, chop them just enough so that the pieces will fit into the food processor (use the grating blade so that you get what looks like shredded carrots). Feed each piece through the processor and set the potatoes aside.
• Once the pork has cooked thoroughly, add the shredded potatoes and begin to mix everything up. When the potatoes have softened a bit, add a Tbsp. of butter, some salt, and the cinnamon.
• When the potatoes are fully cooked, add the spinach a little bit at a time. It looks like a lot, but it shrinks down quite a bit! Once you have a handle on the spinach, add the rest of your butter, the rest of your salt, all-purpose seasoning, and pepper.

And you’re done! Now it’s time to scarf. The mildly spicy/sweet pork pairs really nicely with the sweet potato and cinnamon. The savory herbs in the all-purpose seasoning and the spinach balance everything out. And butter is just a great addition, as per usual. I hope you enjoy it as much as my husband, brother, mom, dad, friends, relatives, etc. do. ‘Til next time!