Hungarian Brunch Delight: Paleo-Friendly Gulyasheves Sausage and Vegetable Hash with Paprika Roasted Sweet Potatoes

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb Hungarian sausage (gulyasheves), sliced 2 large sweet potatoes, peeled and cubed 2 tbsp paprika 1 medium onion, diced 1 red bell pepper, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 1 cup cherry tomatoes, halved 4 cups baby spinach 2 tbsp extra virgin olive oil Salt and pepper, to taste

Instructions

1. a. Preheat your oven to 400°F (200°C). b. In a large mixing bowl, toss the cubed sweet potatoes with 1 tbsp of paprika, salt, and pepper until evenly coated. Spread them on a lined baking sheet and roast for 25 30 minutes or until tender, turning halfway through. c. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion, red and green bell peppers, and garlic. Cook for 5 7 minutes, or until the vegetables are slightly softened. d. Add the sliced gulyasheves sausage to the skillet and cook for another 8 10 minutes, or until browned and cooked through. e. Stir in the cherry tomatoes and cook for an additional 3 4 minutes. f. Finally, add the baby spinach and cook until it begins to wilt, about 2 3 minutes. Season with salt and pepper as needed.

Chef’s Insight

The combination of flavors and textures creates a satisfying mouthfeel that will keep you coming back for more.

Notes

This recipe is Paleo-friendly and can be easily adjusted to accommodate vegetarian or low-carb diets.