We have recently started a new Sunday brunch routine. We still make our smoothies right when we wake up because, well let’s be honest, we’re totally addicted. But later in the morning, usually around lunch time, we make a breakfast hash that is healthy but filling enough to get us through the rest of the afternoon, and leaves leftovers for Sunday dinner or Monday lunch.

Ingredients (serves 4)
5-6 sweet potatoes
2 onions
2 peppers
Olive oil
3-4 chicken sausages
Cheddar cheese, to top it off

1. Chop the sweet potatoes (we wash them, but then leave the skin on), the onions, and peppers. In a large pan, add enough olive oil to coat the bottom of the pan, and then add the potatoes, onions, and peppers. Cook until the edges start to brown.

2. While the veggies are cooking, chop the sausages and cook in a separate pan.

3. Mix everything and serve with some shredded cheese on top.