Sweet potato hash is a hearty, one-skillet breakfast made with seasoned sausage, tender sweet potatoes, and eggs cooked right in the pan. It's filling, flavorful, and simple to prepare, making it a great option for both busy mornings and relaxed weekend brunches.
A Quick Look at the Recipe
✅ Recipe Name: Sweet Potato Hash
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Sweet potatoes, breakfast sausage, onion, garlic, eggs
📖 Dietary Info: Gluten-free; high-protein
👌 Difficulty: Easy - skillet cook, steam, finish with eggs
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This version cooks everything in stages so the sweet potatoes become soft and lightly browned while the sausage stays savory and well-seasoned. Finished with eggs cooked to your liking, this sweet potato hash delivers a balanced, comforting meal using straightforward ingredients and minimal cleanup.
If you enjoy hearty breakfasts like this, you may also like our Crockpot Breakfast Casserole, Baked Banana Oatmeal, or Italian Eggs that are easy to make and perfect for slow mornings or casual brunch.
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Why You'll Love this Sweet Potato Hash:
All-in-one skillet meal: Everything cooks in one pan, from the sweet potatoes to the eggs, making cleanup easy.
Hearty and filling: Sweet potatoes, sausage, and eggs make this hash satisfying enough for breakfast or brunch.
Great texture: The sweet potatoes turn tender with lightly crisp edges, while the eggs cook gently on top.
Flexible protein options: Works well with pork, turkey, or chicken breakfast sausage.
Perfect for weekends or meal prep: Easy to scale up and reheat for quick breakfasts throughout the week.
Key Ingredients:
- ground breakfast sausage. Pork sausage adds bold flavor, but you can use turkey or chicken sausage for a lighter option. Choose one with no added sugar if keeping it paleo.
- sweet potatoes. Peel and cube them into small, even pieces so they cook evenly. They add a touch of natural sweetness and pair perfectly with sausage.
- eggs. Cracked right into the skillet and cooked to your liking. You can also scramble them separately if preferred.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different sausage: Pork, turkey, or chicken breakfast sausage all work well. You can also use a plant-based sausage if preferred.
- Make it vegetarian: Skip the sausage and add extra vegetables like bell peppers, mushrooms, or zucchini for a veggie-forward hash.
- Swap the sweet potatoes: Regular potatoes or a mix of sweet potatoes and Yukon gold potatoes can be used. Adjust cooking time as needed.
- Add extra seasoning: Smoked paprika, chili powder, or fresh herbs like thyme or rosemary add extra flavor.
- Change the eggs: Fry the eggs separately if you prefer more control over doneness, or scramble them and stir into the hash at the end.
How to Make Sweet Potato Hash:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant.
- Add the cubed sweet potatoes to the skillet and season lightly with salt and pepper. Stir to coat them in the oil, then spread them into an even layer. Cover the skillet and cook for 8-10 minutes, stirring once halfway through, allowing the sweet potatoes to steam and begin softening.
- Uncover the skillet and continue cooking the sweet potatoes for another 6-8 minutes, stirring occasionally, until they are fork-tender and lightly browned on the outside.
- Push the sweet potatoes to one side of the skillet and add the ground breakfast sausage to the empty side. Cook the sausage for 6-8 minutes, breaking it apart as it browns, until fully cooked through. Stir the sausage and sweet potatoes together until evenly combined.
- Use a spoon to make four small wells in the hash. Crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 4-6 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Recipe Notes & Tips:
- Cut the sweet potatoes evenly: Aim for small, uniform cubes so they cook at the same rate and soften properly before browning.
- Cover early, uncover later: Covering the skillet at first helps steam the sweet potatoes until tender, then uncovering allows them to brown and develop texture.
- Don't rush the browning: Let the sweet potatoes sit against the pan before stirring so they can caramelize slightly.
- Adjust egg doneness to taste: Cook covered for runnier yolks or a bit longer if you prefer firmer eggs.
- Serving Suggestions: Serve this sweet potato hash with sides like our Greek Yogurt Bagels or Berry Chia Pudding for a well-rounded breakfast or brunch.
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How to Store:
Refrigerator: Let the hash cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Reheating: Reheat in a skillet over medium heat until warmed through for best texture.
Freezer: For longer storage, freeze without the eggs in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a skillet before adding freshly cooked eggs.
Sweet Potato Hash FAQs:
To prevent sweet potato hash from getting soggy, cut the sweet potatoes into small, even cubes and avoid overcrowding the skillet. Letting them cook uncovered at the end helps excess moisture evaporate and improves browning.
Breakfast sausage made from pork, turkey, or chicken works well in sweet potato hash. Choose a sausage with good seasoning, as it adds flavor to the entire dish.
Yes. Sweet potato hash can be cooked ahead of time without the eggs and stored in the refrigerator for up to 4 days. Reheat in a skillet, then add freshly cooked eggs before serving.
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Sweet Potato Hash
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 large sweet potatoes, cubed
- 1 pound ground breakfast sausage
- 4 eggs
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant.
- Add the cubed sweet potatoes to the skillet and season lightly with salt and pepper. Stir to coat them in the oil, then spread them into an even layer. Cover the skillet and cook for 8-10 minutes, stirring once halfway through, allowing the sweet potatoes to steam and begin softening.
- Uncover the skillet and continue cooking the sweet potatoes for another 6-8 minutes, stirring occasionally, until they are fork-tender and lightly browned on the outside.
- Push the sweet potatoes to one side of the skillet and add the ground breakfast sausage to the empty side. Cook the sausage for 6-8 minutes, breaking it apart as it browns, until fully cooked through. Stir the sausage and sweet potatoes together until evenly combined.
- Use a spoon to make four small wells in the hash. Crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 4-6 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Nutrition
Notes
- Cut the sweet potatoes evenly: Aim for small, uniform cubes so they cook at the same rate and soften properly before browning.
- Cover early, uncover later: Covering the skillet at first helps steam the sweet potatoes until tender, then uncovering allows them to brown and develop texture.
- Don't rush the browning: Let the sweet potatoes sit against the pan before stirring so they can caramelize slightly.
- Adjust egg doneness to taste: Cook covered for runnier yolks or a bit longer if you prefer firmer eggs.
- Serving Suggestions: Serve this sweet potato hash with sides like our Greek Yogurt Bagels or Berry Chia Pudding for a well-rounded breakfast or brunch.
Tim says
I really enjoyed this.
Amanda Lea says
This is our favorite breakfast! It's so versatile.
Yvonne says
So good!
Sylvia says
Can't wait to try this!!
Shay says
Awesome! Hope you like it!
Karly Campbell says
Low carb AND delicious? You know the way to my heart! Can't wait to try this!
Bethany @ athletic avocado says
YUM! My dad always makes me eggs and sweet potato home fries, simply the best! This is an even yummier way to eat breakfast!
Thalia @ butter and brioche says
If I could have this for breakfast every morning, I would be one happy person. Looks SO delicious.
Shay says
Oh yes lol ???? I'm currently having this for breakfast almost every morning (since it's so easy) and I'm pretty happy about it!