Sweet Potato & Beet Breakfast Hash

Easy sweet potato-beet hash perfectly spiced and served with Apple Maple Breakfast Sausages. Perfect as weekend brunch, breakfast, or holiday side!

I woke up this morning totally befuddled by the time change.

All week I knew it was coming, both dreading the darker mornings and anticipating that free extra hour of sleep.

I stared at the kitchen clock, steaming black coffee in hand, and for a good 10 seconds I was pretty sure I was in an episode of Stranger Things. (Anyone else obsessed?)

I used to be a morning person, friends.

I loved waking up and getting as much done as I could before the rest of the world joined me.

If mornings were a race, I was a marathoner.

Now, I prefer that quiet time at night, because it feels like there’s less pressure to do all the things.

In the evenings, I’ve already made peace with the day, what did and didn’t get done, so I feel more confident to just BE.

I might be coaxed back to the morning life, though, with a big breakfast like this Sweet Potato & Beet Breakfast Hash waiting for me on the table.

Hint hint, nudge nudge.

Can you believe how close the holidays are?

I just bought my Christmas cards yesterday.

I know, it’s early.

I have this scheme that if I write one card a day from now until December 25th, I might have a good chance of finishing them all without that hand-falling-syndrome I usually get when I wait until the last minute and scribble them all out with one week to spare.

Most of my breakfasts come together in under 30 minutes, but the holidays are the perfect opportunity to relax and ease into the day more slowly.

If you’ve been following me for a while, you know that I’m definitely more team sweet than savory for breakfast.

Colder weather and darker mornings, though, get me craving cozier foods to start off the day.

And why choose, really, when you can have the perfect combination of sweet and savory in this this Sweet Potato & Beet Breakfast Hash that requires only one pan  and a hearty appetite to start your day?

You’re going to love the mix of smokey spiced sweet potatoes, beets, and caramelized onions paired with my new favorite Hilary’s Eat Well Apple Maple Breakfast Sausage!

I’m calling this “holiday hash” because we’re approaching holiday season and I think this mixture would look (and taste) fabulous on your family’s breakfast table!

(Also because I love alliteration, OK?)

Have you tried Hilary’s Eat Well products yet?

I discovered these plant-based patties almost two years ago, back when we lived in our apartment and cooking with Dan in our small kitchen was a bit like a game of Twister.

I had just joined Instagram and everyone was raving about them so I decided to check out what all of the fuss was about.

It was love at first bite with the World’s Best Veggie Burger, (which totally lives up to it’s name and more).

All of their products are allergen free, organic, and vegan!

Hilary’s patties made our small kitchen feel just a bit bigger, and I relaxed knowing I had a quick option I could trust whenever it was “one of those nights”…

You know, one of these evenings where you get that dreaded “oh my god I need food now and there’s nothing in the fridge” feeling.

When this happens, I usually throw together a bunch of chopped veggies, quinoa, and a Hilary’s patty to tie all together.

Their new breakfast sausages patties are smokey and sweet and perfect to pair with your breakfast extravaganza!

For this recipe I used the Apple Maple Breakfast Sausage, but they also have a Spicy Veggie Sausage that would be fabulous here, too!

If you can’t find Hilary’s Eat Well products near you, try serving this hash with another protein, like chickpeas or tofu, for the full meal effect.

Enjoy this Hilary’s Sweet Potato & Beet Breakfast Hash as a cozy breakfast to share, or make a big pan and eat leftovers all week.

Also, this hash isn’t just for breakfast!

Try serving it at as a side to a holiday meal, served over greens for lunch, or anytime you need some quick comfort.

Top it off with a dollop of guacamole, hummus, or hot sauce and you’ll be dreaming of brunch all day long.

Some other serving ideas are ketchup, avocado, tahini, or even maple syrup.

If you make Sweet Potato & Beet Breakfast Hash, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more fun sides, check out my Baked Yam Fries with Oil-Free Roasted Red Pepper Hummus and Cozy Cauliflower Salad, too!

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

Sweet Potato & Beet Breakfast Hash

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• Author: Flora & Vino
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

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Description

Easy sweet potato-beet hash perfectly spiced and served with Apple Maple Breakfast Sausages. Perfect as weekend brunch, breakfast, or holiday side!

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Ingredients

• 1 pound sweet potatoes, unpeeled, cut into 1/2 inch chunks (about ~3 cups chopped)
• 1 pound red beets, peeled, cut into 1/2 inch chunks (about ~3 cups chopped)
• 1/2 red onion, diced
• 2 tsp avocado oil
• 1 1/2 tsp smoked paprika
• 1 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Himalayan sea salt, to taste
• 1 package Hilary’s Eat Well Apple Maple Breakfast Sausage
• fresh parsley, chopped

For serving

• fresh herbs
• hummus
• hot sauce
• avocado
• ketchup

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Instructions

1. Preheat the oven to 400°F and line a baking pan with parchment paper, or lightly grease a baking dish with avocado oil.
2. Add the smoked paprika, coriander, cumin, garlic powder, and Himalayan sea salt to a large bowl and toss everything to combine.
3. Place the cubed sweet potatoes, beets, and red onion in the bowl and toss them to combine with a drizzle of avocado oil.
4. Add the veggie mixture to the baking pan and spread them into an even layer, making sure none overlap. (You may need to use two pans to achieve this!)
5. Roast the sweet potatoes and beets for 20 minutes, then remove them from the oven, stir, move the mixture aside, and add a package of Hilary’s Eat Well Apple Maple Breakfast Sausage to the pan.
6. Return the pan to the oven and cook them for an additional 10-15 minutes, flipping the patties once halfway.
7. Serve the hash immediately with fresh parsley and your favorite dip of choice.
8. Store the leftover hash in the refrigerator for 3-5 days and reheat before serving.

Notes

If you’re planning to have leftovers, only bake as many Hilary’s patties as you plan to consume in one sitting. Patties are best fresh! Trying reheat the leftovers in the oven (10 mins at 400°F) while baking additional Hilary’s patties the next day.

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Breakfast, Side
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free

This post is brought to you by Hilary’s Eat Well, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!