This sweet potato hash with sausage and eggs is the ultimate breakfast or brunch indulgence!
Tender sweet potatoes, savory sausage, and perfectly cooked eggs come together in one skillet for a flavor explosion.
The combination of sweet, spicy, and savory is simply irresistible. I love how versatile this recipe is, too. You can customize it with your favorite sausage, adjust the spices to your taste, and even add extra veggies.
I like to serve it with hot sauce for an extra kick!
Why You’ll Love This Sweet Potato Hash with Sausage and Eggs
One-Pan Wonder: This recipe is a convenient, one-skillet meal, simplifying cleanup. It’s perfect for busy mornings or casual dinners.
Savory Satisfaction: The combination of sweet potatoes, sausage, and spices creates a comforting and hearty dish.
Quick Preparation: With a total cooking time of around 30 minutes, this dish is quick and easy to prepare.
Meal Prep Magic: Easily double the recipe and reheat portions throughout the week for quick, satisfying meals.
Ingredients
- Sweet Potatoes: Diced into small cubes, they provide a sweet and nutritious base for the hash.
- Sausage: It adds savory flavor and protein to the dish. Use your favorite, such as Italian, breakfast, or chorizo.
- Large Eggs: Cooked sunny-side-up or fried directly into the hash, the eggs provide a creamy texture and extra protein.
- Onion and Garlic: They add aromatic flavor and depth to the hash.
- Bell Pepper: It contributes color, texture, and a slight sweetness to balance the spices.
- Olive Oil: Used for sautéing the vegetables and potatoes, it’ll give the hash a crispy exterior.
- Spices and Seasonings: Smoked paprika, ground cumin, cayenne pepper, salt and pepper add warmth.
- Fresh Parsley or Cilantro: Chopped and sprinkled over the top, the fresh herbs add brightness and color.
- Avocado Slices and Hot Sauce: Serve on the side if desired.
How to Make Sweet Potato Hash with Sausage and Eggs
This hash couldn’t be easier to throw together!
1. Prep the sausage. If using raw sausage, remove it from its casing if needed, then crumble the sausage into bite-sized pieces.
2. Cook the sweet potatoes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with a pinch of salt. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften and develop some golden brown spots. Once the sweet potatoes are tender but slightly firm, remove them from the pan and set aside.
3. Cook the sausage. In the same skillet, add another tablespoon of olive oil and the sausage. Brown the sausage for 7-8 minutes until cooked through and crispy on the edges. If your sausage releases a lot of fat, you can drain some off, but leave enough to coat the veggies.
4. Sauté the vegetables. Add the chopped onion, bell pepper, and garlic to the skillet with the sausage. Cook for 3-4 minutes until the onions are soft and translucent, and the peppers are slightly tender. Stir in the smoked paprika, cumin, and cayenne pepper (if using). Season with a little more salt and pepper to taste.
5. Combine the sweet potatoes. Add the cooked sweet potatoes back into the skillet with the sausage and vegetable mixture. Toss everything together to coat the sweet potatoes in the seasonings. Cook for an additional 2-3 minutes to marry the flavors.
6. Cook the eggs. Make 4 wells in the hash mixture. Crack an egg into each well. Reduce the heat to medium-low, cover the skillet with a lid, and let the eggs cook for 3-5 minutes, depending on how runny or firm you like the yolks. If you prefer, you can also cook the eggs sunny-side-up in a separate pan and serve them on top of the hash.
7. Serve. Remove from the heat, sprinkle with chopped parsley or cilantro. Serve hot with optional avocado slices and hot sauce on the side.
Tips for the Best Sweet Potato Hash with Sausage and Eggs
Here are some of my best tips for making this hash irresistible.
- Ditch the fat. If using a fattier sausage, drain excess grease to avoid a greasy hash while leaving enough to flavor the veggies.
- Whip up the eggs your way. For runny yolks, cook eggs 3-4 minutes. For firmer yolks, let them cook 5 minutes or more under a lid.
- Taste and adjust. Adjust seasoning after adding sausage. Depending on how salty the sausage is, you might need more or less salt.
- Get ahead of the game. Prepare the hash (without eggs) ahead of time, refrigerate, and reheat. Add eggs when you’re ready to serve.
- Crisp it up. For a crispy hash, let the sweet potatoes and sausage cook undisturbed for a few minutes before stirring.
- Experiment with add-ins and variations. Add greens like spinach, kale, or even zucchini for extra veggies. Top with avocado, cheese, or a drizzle of hot sauce for extra flavor.
How to Store
This hash is great for meal prepping! Follow these steps to store it.
To Store: Allow the sweet potato hash to cool completely before transferring it to an air-tight container. Store it in the refrigerator for up to 3-4 days.
To Freeze: Portion the sweet potato hash into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
To Reheat: Reheat the hash in a skillet over medium heat until warmed through, stirring occasionally. You can also can microwave it in a microwave-safe dish for 1-2 minutes, stirring halfway through.
Sweet Potato Hash with Sausage and Eggs
4
servings10
minutes30
minutes491
kcalThis sweet potato hash with sausage and eggs is the ultimate morning treat! It’s a hearty, savory meal worth getting out of bed for.
Ingredients
2 medium sweet potatoes, peeled and diced into small cubes
1 lb (16 oz) sausage (use your favorite: Italian, breakfast, or chorizo)
4 large eggs
1 small onion, finely chopped
1 bell pepper (any color), diced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional for heat)
Salt and pepper to taste
Fresh parsley or cilantro, chopped for garnish
Avocado slices (optional for serving)
Hot sauce (optional for serving)
Instructions
- If using raw sausage, remove it from its casing if needed, then crumble the sausage into bite-sized pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with a pinch of salt. Cook for about 8-10 minutes, stirring occasionally, until they begin to soften and develop some golden brown spots. Once the sweet potatoes are tender but slightly firm, remove them from the pan and set aside.
- In the same skillet, add another tablespoon of olive oil and the sausage. Brown the sausage for 7-8 minutes until cooked through and crispy on the edges. If your sausage releases a lot of fat, you can drain some off, but leave enough to coat the veggies.
- Add the chopped onion, bell pepper, and garlic to the skillet with the sausage. Cook for 3-4 minutes until the onions are soft and translucent, and the peppers are slightly tender. Stir in the smoked paprika, cumin, and cayenne pepper (if using). Season with a little more salt and pepper to taste.
- Add the cooked sweet potatoes back into the skillet with the sausage and vegetable mixture. Toss everything together to coat the sweet potatoes in the seasonings. Cook for an additional 2-3 minutes to marry the flavors.
- Make 4 wells in the hash mixture. Crack an egg into each well. Reduce the heat to medium-low, cover the skillet with a lid, and let the eggs cook for 3-5 minutes, depending on how runny or firm you like the yolks. If you prefer, you can also cook the eggs sunny-side-up in a separate pan and serve them on top of the hash.
- Remove from heat, sprinkle with chopped parsley or cilantro. Serve hot with optional avocado slices and hot sauce on the side.
Notes
- If using a fattier sausage, remove excess fat from the pan before adding the vegetables.
- The hash (without the eggs) can be made ahead and stored in the fridge. Just reheat and cook the eggs fresh when ready to serve.
- Add greens like spinach or kale in the last few minutes of cooking for extra nutrition.
