Nut-Free Breakfast Sweet Potato Hash with Sausage and Spinach

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A savory morning hash featuring tender sweet potatoes, savory sausage, and fresh spinach, perfect for Whole30 mornings without nuts or eggs. This American-inspired Whole30 recipe (gluten free), ready in about 30 minutes, combines sweet potatoes, baby spinach, yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large sweet potatoes
• 12 oz pork sausage (no added sugar or fillers)
• 3 cups baby spinach
• 1 medium yellow onion
• 3 minced garlic cloves
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel 2 large sweet potatoes and dice into 1/2-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium heat and add the sweet potatoes. Cook for 10 minutes, stirring occasionally until they begin to soften and develop golden edges.
2. Step 2: While sweet potatoes cook, finely dice 1 medium yellow onion and mince 3 garlic cloves. Push sweet potatoes to one side of the skillet, add the onion and garlic to the empty side, and sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Remove onion and garlic mixture to a bowl, then add 12 oz pork sausage to the skillet, breaking it up with a spatula. Cook for 5-6 minutes until browned and cooked through.
4. Step 4: Return the sweet potatoes, onion, and garlic to the skillet with the sausage. Sprinkle 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the mixture and stir to combine.
5. Step 5: Add 3 cups baby spinach last and cook for another 2 minutes, stirring until the spinach wilts and everything is heated through. Serve warm.