GUEST POST FROM HOBO WELLNESS: Sage Roasted Root Vegetable Hash with Creamy Dijon Sauce

sage hash

Hey everyone! I’m so so SO excited to be here today sharing one of my absolute favorite breakfast recipes with you, but first, let me introduce myself! My name is Holly Bowen (ya know,…“HoBo”) from HoBo Wellness. I’m a HUGE foodie, I love CrossFit, hiking, The Office, and I’m also a clean beauty guru.

My blog is a lifestyle blog that revolves entirely around the Paleo Diet – summed up, paleo means eating whole, unprocessed, foods that are nutrient dense, rather than harmful to our bodies. It eliminates grains, dairy, refined sugar, and legumes. I’m always in the kitchen experimenting with new recipes, it’s my mission to get people to realize that Paleo doesn’t have to mean boring.

You can learn to make new versions of all your favorite foods, just by simply using different ingredients. Eating this way has completely changed my life – I now have so much energy, the stomach aches I used to have on a daily basis are 100% gone, I rarely get sick, and I look forward to my workouts everyday – something I used to dread!

This Sage and Roasted Root Vegetable Hash is an absolute favorite of mine, as well as my entire family. I love cooking with fresh herbs and the sage in this recipe is the perfect mix with the roasted root veggies, it’s the ultimate comfort food. It’s also something that makes for awesome leftovers – it even freezes really well!  

When I make this I usually make up a huge batch and eat it for the week and if I end up not being able to eat all of it, I just throw it in the freezer to have in a few weeks. Personally, I love this hash topped with a fried, runny egg, but if you’re not a fan of a runny yolk, making the eggs scrambled is also a really great option.

The creamy dijon is completely optional, it’s still just as delicious without, but I think this dish pairs perfectly with a little bit of a “mustardy” flavor! Oh and one more thing…for all you “Whole30ers” out there, this recipe is 100% complaint!

If you are interested in getting more Paleo friendly  recipes like the one below, I’d love to have you check out my blog at!



Sage Roasted Root Vegetable Hash with Creamy Dijon Sauce

Sage Roasted Root Vegetable Has with Creamy Dijon Sauce - whole 30, paleo, gluten free and dairy free. Perfect breakfast or brunch to meal prep or for a large group!

  • 1 lb sage sausage [f you can’t find sage, breakfast sausage works just as well]
  • 2-3 large sweet potatoes, peeled
  • 4-5 yukon gold potatoes, skin on
  • 3 carrots, peeled
  • 10-12 fresh sage leaves
  • 3 tbsp olive or avocado oil
  • 1/2 tsp salt
  • 1/2 tsp garlic salt
  • 1/4 tsp fresh cracked black pepper
  • 8-10 eggs [2 per person]
  • 1/4 cup full fat coconut milk
  • 1 tbsp dijon mustard
  1. Preheat oven to 425 degrees F. Peel sweet potatoes and carrots

  2. Chop potatoes, sweet potatoes, and carrots - I do about 1 inch cubes, try to chop everything in similar sizes that way everything cooks evenly. If you chop the pieces to small they may burn quickly

  3. Combine all veggies, seasonings, and oil together in a large ziplock bag. Shake well to evenly coat the veggies 

  4. Spread veggies out onto two baking sheets - give them room, and be sure not to overcrowd, they cook better and much faster this way! Place in the oven to roast, check and flip every 15 minutes. Cooking time varies depending on how much room you give the veggies, but it usually takes somewhere between 35-50 minutes

  5. Add the sage leaves about halfway through the roasting time. You’ll know they’re done when they’re soft in the middle but slightly crisp and browned on the outside

  6. While the veggies are roasting, fry the sausage in a skillet on the stove at medium heat, for about 7 minutes and the meat is cooked through

  7. In a small serving dish, whisk together coconut milk and dijon

  8. As the veggies are finishing roasting, cook your eggs as desired - If you are making this for a large group of people another option is to add the sausage and transfer the veggie mixture to a large casserole dish and crack the eggs on top of the hash and cook for about 10 more minutes or until the eggs have reached desired doneness

  9. Once veggies are done, add the sausage, top with eggs, creamy dijon sauce and serve! 


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