Sweet Potato Hash

This recipe is sooo yummy and tastes like fall in a skillet. My favorite way to eat it is with some scrambled egg whites or poached eggs on top !!

Skillet Sweet Potato, Sausage, and Spinach Hash

Recipe From: Multiply Delicious

2 small to medium sweet potatoes, peeled and diced (or one large)

1 apple, peeled cored and diced

2 tablespoon coconut oil, divided

1/4 teaspoon cinnamon, optional

(definitely put in the cinnamon, it totally makes the dish!)

2 Mild Italian chicken sausages, removed from casing

(I used fully-cooked chicken apple sausage, and I opted not to remove them from the casings...I just chopped them in to small cubes!)

2 to 3 large cups of baby spinach

(I used 3 large handfuls, but I think you could definitely double the spinach as it cooks down so much)

1/3 cup sweet yellow onion, diced

salt and pepper to taste

Instructions:

In a large nonstick skillet heat 1 tablespoon coconut oil over medium-high heat. Once heated, add diced sweet potatoes and apples. Add a pinch or two of sea salt and cinnamon to the pan. Cook sweet potatoes and apples until cooked and softened. I prefer my sweet potatoes to be slightly browned.

While the sweet potatoes are cooking, heat a large skillet with 1 tablespoon coconut oil over medium heat. Add to skillet the chicken (or pork) sausage and onion making sure to break the sausage up in small pieces while it cooks. Once the chicken is no longer pink in color and completely cooked add spinach to the skillet. Don’t worry the spinach will wilt down when cooked. The spinach should wilt down within 1 to 2 minutes. Once spinach is cooked add the sweet potato apple mixture to pan and stir to combine all. Serve warm.