Photo of Sausage over Hashbrowns

Breakfast sausage over sweet potato hashbrowns (6 days of high-protein breakfasts)

One of the hardest things about starting this diet was giving up my morning eggs and protein smoothies. I wanted something for the mornings to fill me up, but also to give me energy to last me until lunchtime. This recipe deliciously fits the bill, and can be made on Sunday to give you high-protein breakfasts for the entire week.

Breakfast sausage over sweet potato hashbrowns (6 days of high-protein breakfasts)
 
Prep time
Cook time
Total time
 
One of the hardest things about starting this diet was giving up my morning eggs and protein smoothies. I wanted something for the mornings to fill me up, but also to give me energy to last me until lunchtime. This recipe deliciously fits the bill, and can be made on Sunday to give you high-protein breakfasts for the entire week.
Author:
Serves: 6
Ingredients
For the sausage
  • 1 lb ground pork
  • 1 tbsp maple syrup
  • 1 tsp sea salt
  • 1 tsp dried sage
  • 1 tsp parsely
  • 1/2 tsp coarsely ground black pepper (Caution: the strictest form of the AIP eliminates black pepper. Leave it out if you are sensitive.)
  • 1/2 tsp thyme
  • 1/4 tsp allspice
  • 2 tbsp coconut oil for frying
For the hashbrowns:
  • 5 cups packed grated sweet potatoes (about two large sweet potatoes)
  • 1 tsp salt
  • 1/4 cup coconut oil
Directions
For the sausage:
  1. In a large bowl, mix together all spices.
  2. Add ground pork, mix together very well with hands.
  3. Shape into 6 patties, aabout 4" in diameter and about 1/3" thick.
  4. Heat oil in large skillet over medium heat. Fry 3 patties for 3-5 minutes on each side, until cooked through and browned. Repeat with remaining three patties.
  5. In not serving right away, transfer to airtight storage container and store in refridgerator. Heat one up each morning on a bed of sweet potato hashbrowns.
For the hashbrowns:
  1. Toss sweet potatoes and salt together.
  2. In large skillet over medium heat, melt 1/2 of the coconut oil.
  3. Add 1/2 of the sweet potatoes. Fry in oil, while stirring often, until browning and cooked throughout, about 10 minutes.
  4. Transfer cooked hashbrowns to serving dish or storage container if saving for later.
  5. Repeat with second half of coconut oil and sweet potatoes.
  6. If not serving immediately, transfer remaining hashbrowns to storage container.
  7. For easy and high-protein breakfasts all week, scoop out one serving of hashbrowns each morning, placing the sausage on top and heating through.

 

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