Sweet Potato & Beet Breakfast Hash

Steps

1. Preheat the oven to 400°F and line a baking pan with parchment paper, or lightly grease a baking dish with avocado oil.
2. Add the smoked paprika, coriander, cumin, garlic powder, and Himalayan sea salt to a large bowl and toss everything to combine.
3. Place the cubed sweet potatoes, beets, and red onion in the bowl and toss them to combine with a drizzle of avocado oil.
4. Add the veggie mixture to the baking pan and spread them into an even layer, making sure none overlap. (You may need to use two pans to achieve this!)
5. Roast the sweet potatoes and beets for 20 minutes, then remove them from the oven, stir, move the mixture aside, and add a package of Hilary’s Eat Well Apple Maple Breakfast Sausage to the pan.
6. Return the pan to the oven and cook them for an additional 10-15 minutes, flipping the patties once halfway.
7. Serve the hash immediately with fresh parsley and your favorite dip of choice.
8. Store the leftover hash in the refrigerator for 3-5 days and reheat before serving.