• 1 pound ground pork
  • 1/2 tbsp chopped fresh sage (sub 1 tsp ground sage)
  • 1 tsp chopped fresh thyme leaves (sub 1/2 tsp dried thyme)
  • 1/2 tsp fennel seeds, crushed
  • 1/2 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 pinch ground nutmeg
  • 1 pinch ground clove
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • HASH
  • 3 sweet potatoes, peeled and diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • pinch of salt and pepper
5 Servings
Total Time 1 hr 30 mins
Course Breakfast
Servings 5 servings


  • Mix all the sausage ingredients together in a large bowl. Cover and set aside in the fridge for at least an hour, or preferably overnight.
  • Heat a large skillet with a splash of olive oil to medium heat. Add in the sausage and cook for about 5-7 minutes until browned and cooked through. Remove from the pan, keeping the accumulated fat in the pan.
  • Add in the sweet potatoes and cook for about 10 minutes to lightly starting to brown. Add in the peppers and onions when the potatoes feel almost done but a fork still meets some resistance when going through the potato.
  • Turn heat to high and brown the peppers and onions and finish cooking the potatoes. Season with salt and pepper.
  • Add in the sausage to warm when the veggies are done. Cook and stir for 2 minutes. Remove from heat and serve.