Spiced Nut-Free Breakfast Hash with Sweet Potato and Sausage

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A warm, savory breakfast hash combining spiced ground sausage, sweet potatoes, and bell peppers for a nut-free Whole30 morning meal. This american-inspired breakfast (whole30, gluten free) ready in about 35 minutes combines red bell pepper, diced, yellow onion, diced, garlic cloves, minced 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

• 1 lb ground pork sausage (Whole30-compliant, no nuts)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium red bell pepper, diced
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 3/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground pork sausage and cook, breaking up with a spoon, for 5-6 minutes until browned and cooked through.
2. Step 2: Remove sausage from skillet and set aside. In the same skillet, add 2 medium peeled and diced sweet potatoes and cook for 8 minutes, stirring occasionally, until they start to soften.
3. Step 3: Add 1 medium diced red bell pepper, 1 medium diced yellow onion, and 2 minced garlic cloves. Sauté for 5 minutes until vegetables are tender and fragrant.
4. Step 4: Return cooked sausage to the skillet, stir in 1 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp ground black pepper. Cook for 3 more minutes to combine flavors and heat through.
5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the hash before serving warm.