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Sausage, Brussels Sprouts, and Sweet Potato Hash (Whole30)

  • Author: Caitlin
  • Total Time: 20 mins
  • Yield: 2 1x


  • 1 large sweet potato (about 1 pound)
  • 1 Tablespoon cooking fat (avocado oil, coconut oil, ghee)
  • 2 cooked sausage links (I used Open Nature Chicken-Apple Sausage)
  • 10 ounces shredded brussels sprouts
  • salt, pepper, garlic powder, red pepper flakes to taste


  1. Shred the sweet potato using either a cheese grater, food processor, or even a spiralizer.
  2. Warm the cooking fat in a non-stick skillet over low-medium heat (a cast iron works great too, but you might need more fat because sweet potato loooves to stick). Add the sweet potatoes and season with some of your faves, then let cook undisturbed at least 5 minutes. Check it out - if it's browning on the bottom, flip it and cook the other side. (Note: "flip it" is unlikely to be in large pieces. Just flip what you can to cook both sides.)
  3. Meanwhile, warm the fully cooked sausages in another skillet and add the brussels sprouts to soften and get slightly crisp. Add seasonings as desired. Take it easy on the salt since the sausage is salty.
  4. Remove the chicken sausage while the brussels continue to cook. Optional: Slice/chop into manageable bites and return to pan with brussels sprouts.
  5. Slide the sweet potatoes out of the pan and divide between two plates. Divide the brussels sprouts and sausage between two plates as well and serve!
  6. Optional: top with a fried egg, hot sauce, or avocado!


If you have a large pan, you could probably do this all in one. My nonstick is large, but not quite large enough, so I just use a cast iron pan for the sausage and brussels. You do you!

  • Prep Time: 10 mins
  • Cook Time: 10 mins
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