Sausage Patties with Sweet Potato Hash and Sautéed Greens




2lb nitrate free breakfast sausage

3 large sweet potatoes

1 red bell pepper

1 green bell pepper

1 medium onion

1 clove garlic minced

4 cups greens (spinach, collard or kale, or any combination of the three)

(Optional: You may serve this dish with eggs if you like)




1.    Wash and dice all your veggies before you begin cooking. Wash and peel the sweet potatoes, dice potatoes into small ¼- ½ inch cubes.

Dice remove the stem and seeds from the peppers and dice into small cubes about the same size as the potatoes (you want all your veggies to be roughly the same size, so they will have the same cooking time and you’re not left with some overdone and underdone veggies).

Finely dice the onion and mince the garlic.

2.    Take the sausage out of the fridge and form it into round ½ inch thick patties. Fry sausage in a pan until golden brown and inside is no longer pink.

3.    In a large pan heat 1 tablespoon of coconut oil on medium heat. Add in the onion, garlic and potatoes. Cook until potatoes become slightly soft. Then add in the peppers and cook until all veggies are fork tender.

4.    In separate pan, heat 1 tablespoon of coconut oil on low-med heat. Add in greens and sautee until lightly wilted.