This simple and flavorful breakfast hash comes together in just 25 minutes. It's Whole30-approved, paleo, gluten free, dairy free, and can easily be made low carb. This recipe is perfect for a casual family breakfast at home, but special enough to serve to friends at a nice brunch! Enjoy!
Prep Time: 8 minutesmins
Cook Time: 17 minutesmins
Servings: 4servings
Ingredients
2Tbspgrass-fed butterghee, or avocado oil
4chicken and apple breakfast sausages13oz/370g, sliced
1lbbaby potatoesdiced (about 8 small baby potatoes) (*see notes for low carb option)
3stalks celerysliced
1medium yellow onionchopped
1/2tspsea salt
2medium applesdiced
Instructions
Melt butter in a large skillet over medium heat.
When the pan is hot, add all ingredients except apple and cook for 15 minutes or until potatoes are tender. Stir about every 1-2 minutes. Do not stir too often. You want to allow the potatoes and sausage to brown and prevent sticking.
Add apples and cook for 2 more minutes, stirring occasionally.
Enjoy!
Notes
*To make this recipe low carb, you can use rutabaga or turnip instead of potatoes. If you want to reduce the carbs even more you can also use jicama instead of apples. And, of course, be sure to check the total sugar content of the sausage you choose.**I use my 15-inch Lodge cast iron skillet for this recipe. You want to use a really large skillet so that everything can brown and cook evenly. If the pan is overcrowded then the ingredients will steam instead of brown properly. I love my 15-inch cast iron skillet and use it for everything! It seems really big, but it's so practical, even for a family of 3 like us!