AIP-friendly Breakfast Hash

I just started myself of the Paleo Autoimmune Protocol (AIP) diet, and will likely be sharing some recipes as I discover them.

This particular one-dish meal started as an attempt at a potato-free breakfast side dish, created by my friend Jenna. She threw together some bulk sausage, sliced parsnip, green onion, and parsley and served it up as an accompaniment to eggs. It was love at first bite.

At home, we would make it and serve it with eggs (yellow) and green veggies (green) to make a pretty, well balance plate. But after a while, we realized that we could get pretty and well-balanced just by varying the vegetables we throw into the pan.

So, without further ado, I present my Breakfast Hash Formula.


Serves 4-6

1 lb. bulk sausage (be sure the spices used are seed and nightshade free!)
2-3 root vegetables (parsnip, sweet potato, beet, Jerusalem artichoke, etc. Again, no nightshades like potatoes.)
A green vegetable of some sort (1-2 zucchini; a big bunch of kale, chard, or collards; young snow or snap peas; a couple big handfuls of spinach)
2 green onions, sliced (both white and green ends)
4-5 good-sized sprigs parsley

•Crumble sausage into a large skillet. Begin cooking on med heat (350° in electric skillet)
•Slice all roots or squashes, roughly chop greens. Add to the skillet.
•Slice green onion and chop parsley. Add to the skillet.
•Stir periodically to move the sausage around for even cooking, and to prevent sticking. Once the sausage is all browned, put a lid on the skillet.
•Stir every couple minutes, and check on the doneness of the root veggies when you stir. Keep putting the lid back on and cooking until the veggies are tender but not falling apart.

Serve up and enjoy!

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