Sweet Potato Hash

Sweet Potato Breakfast Hash is by far one of our favorite healthy breakfast recipes. With sweet potato cubes instead of white potatoes, combined with sausage, eggs, and onions, you get a simple, slightly sweet, and savory breakfast in no time. Made in less than 30 minutes, this easy Sweet Potato Hash recipe is perfect for a laidback weekend breakfast.

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Sweet Potato Hash is best made in a cast iron skillet, so make sure you put it to use if you have it! The crispy sweet potatoes go with the fried egg and sausage so well!

Best of all, this simple recipe takes only 6 ingredients and 10 minutes of cooking time, making this not only a great option for big breakfasts, but it's really great for any time of day. This great recipe can be made into a fantastic breakfast-for-dinner option that will be as filling as it is delicious.

This is an amazing, filling breakfast and you can add even more fresh veggies to this hash to enhance the flavor. Add bell peppers when sautéing the onion and garlic to add some more crunch and flavor. Red bell pepper or green bell pepper work great, use red bell pepper if you want a hint of sweetness. We love to serve it with a drizzle of hot sauce on top of the hash, too.

Why You'll Love this Recipe:

All-in-one meal: Protein, veggies, and eggs in a single pan, no extra sides needed.
Naturally gluten-free: Made without any grains or fillers.
Meal prep friendly: Cooks easily in bulk and reheats well for busy mornings.
Hearty and satisfying: Sweet potatoes add natural sweetness that balances the savory sausage.
Customizable: Add bell peppers, spinach, or swap in turkey sausage, this hash is easy to make your own.

Ingredients to Make Sweet Potato Hash:

• 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.
• onion and garlic. These aromatics add depth and balance to the dish. A red onion or shallot works if you want a slightly sweeter flavor.
• olive oil. Used to sauté and help crisp up the potatoes. Avocado oil is a good substitute.
• eggs. Cracked right into the skillet and cooked to your liking. You can also scramble them separately if preferred.

How to Make Sweet Potato Hash:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the ground breakfast sausage. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks.
4. Add the cubed sweet potatoes to the skillet. Cook for 10-12 minutes, stirring occasionally, until they are fork-tender and starting to brown. You can cover the pan to help them cook faster, if needed.
5. Make 4 small wells in the hash and crack an egg into each one. Reduce heat to medium-low, cover the skillet, and cook until eggs are set to your liking, about 4-6 minutes for runny yolks. Remove from heat and serve immediately.

Recipe Notes & Tips:

• Cut sweet potatoes small: Uniform, bite-sized cubes will cook faster and more evenly in the skillet.
• Cover the pan: If your sweet potatoes are taking too long to soften, cover the skillet for a few minutes to trap heat and steam them slightly.
• Make it your own: Add bell peppers, mushrooms, spinach, or kale during the last few minutes of cooking for extra veggies.
• Prefer crispy potatoes? Roast the cubed sweet potatoes in the oven first at 425°F for 20-25 minutes, then stir them into the cooked sausage and eggs.
• Spice it up: Add smoked paprika, red pepper flakes, or a dash of hot sauce to give it a little kick.
• Batch cook for the week: Make a double batch and store in the fridge for easy reheatable breakfasts, just add fresh eggs when serving.
• Switch up the eggs: Fried or poached eggs are great, but you can also scramble them in at the end if you prefer a more mixed texture.

Serving Suggestions:

• Iced Mocha
• Chia Pudding
• Pomegranate Smoothie Bowl
• Banana Walnut Bread

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.

FAQs:

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Kaeleigh Pugliese

Sweet Potato Hash

5 from 2 votes

An easy and quick Sweet Potato Hash recipe made with sausage and eggs for a healthy and filling breakfast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 698

Ingredients Equipment Method Nutrition Notes

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Ingredients  

1x2x3x?

• ▢ 1 pound ground breakfast sausage (pork, turkey or chicken)
• ▢ 3 large sweet potatoes, cubed
• ▢ 1 small onion, diced
• ▢ 2 garlic cloves, minced
• ▢ 2 tablespoons olive oil
• ▢ 4 eggs

Instructions

 

Cook ModePrevent your screen from going dark

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the ground breakfast sausage. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks.
4. Add the cubed sweet potatoes to the skillet. Cook for 10-12 minutes, stirring occasionally, until they are fork-tender and starting to brown. You can cover the pan to help them cook faster, if needed.
5. Make 4 small wells in the hash and crack an egg into each one. Reduce heat to medium-low, cover the skillet, and cook until eggs are set to your liking, about 4-6 minutes for runny yolks. Remove from heat and serve immediately.

Nutrition

Calories: 698kcalCarbohydrates: 54gProtein: 27gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 245mgSodium: 925mgPotassium: 1233mgFiber: 8gSugar: 12gVitamin A: 36500IUVitamin C: 9mgCalcium: 118mgIron: 4mg

Notes

• • Cut sweet potatoes small: Uniform, bite-sized cubes will cook faster and more evenly in the skillet.
  • Cover the pan: If your sweet potatoes are taking too long to soften, cover the skillet for a few minutes to trap heat and steam them slightly.
  • Make it your own: Add bell peppers, mushrooms, spinach, or kale during the last few minutes of cooking for extra veggies.
  • Prefer crispy potatoes? Roast the cubed sweet potatoes in the oven first at 425°F for 20-25 minutes, then stir them into the cooked sausage and eggs.
  • Spice it up: Add smoked paprika, red pepper flakes, or a dash of hot sauce to give it a little kick.
  • Batch cook for the week: Make a double batch and store in the fridge for easy reheatable breakfasts, just add fresh eggs when serving.
  • Switch up the eggs: Fried or poached eggs are great, but you can also scramble them in at the end if you prefer a more mixed texture.

DID YOU MAKE THIS RECIPE?

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More Breakfast Recipes:

• Smoked Salmon Breakfast Bowl
• Breakfast Skillet
• Sloppy Joe Sweet Potato Bowl

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