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Healthy Breakfast Hash with Sweets, Beets & Kale

Jul 16, 2015 | Recipes | 0 comments

Healthy Breakfast Hash

I love a healthy breakfast hash to start the day! This one has ground pork for protein and plenty of veggies for a satisfying breakfast.

Breakfast can be challenging; so much so that it’s often skipped. This is an unhealthy habit to start. Once you skip breakfast, the tendency is to grab something quickly that is sugar-laden or full of unhealthy fats. In fact, research shows that a protein-rich breakfast makes you less likely to snack throughout the day. I also find this to be the case for me personally.

My husband and I have a ritual of sitting down to a hot breakfast most mornings. For us this is usually some sort of what I call “breakfast hash.” Hashes are a great way to utilize what is in season at the farmer’s market and any leftovers we have throughout the week. As an added bonus, hashes are so easily prepped ahead of time; eliminating the excuse that there is no time for breakfast before work!

So stretch, meditate, grab a cup of hot lemon water (or coffee) and enjoy breakfast tomorrow morning!

Meal Prep tip: Store leftovers and reheat in a sauté pan for ~10 min and serve with a poached or fried egg on top.

Bonus tip: Double up and freeze a batch of cooked breakfast hash for that week when you really don’t have time for breakfast 😉


Healthy Breakfast Hash
Print Recipe
5 from 1 vote

Sweets, Beets, and Kale Breakfast Hash

Calories: 476.3kcal


  • 1 large sweet potato
  • 2-4 large beets
  • 1 bunch kale
  • 1 small yellow onion
  • 1 # ground pork
  • 1 tsp ground mustard
  • 1 tsp paprika
  • 1 Tbsp herbs de Provence
  • 1 Tbsp fennel seeds


  • Peel and chop beets and sweet potato. Remove kale leaves from stem and finely chop both stem & leaves. Finely dice onion. Tip: chop veggies ahead of time and store until ready to cook hash.
  • In a very large sauté pan add ground pork and chopped onion, cook on medium-high heat for ~5min, breaking apart pork. Season with ground mustard, paprika, herbs de Provence, fennel seeds, and S&P.
  • Add chopped beets, sweet potatoes and kale (I recommend placing beets in the pan first as they will take the longest to cook). Cover pan and turn heat to medium. Allow veggies to cook ~20-25 min, stirring occasionally, until beets and sweet potatoes are cooked through. Taste and add S&P and any additional seasoning as needed.


*Nutrition information is for 1 serving.


Calories: 476.3kcal | Carbohydrates: 26g | Protein: 36.8g | Fat: 26.6g

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