This Sweet Potato Hash with sausage and eggs is the perfect breakfast or brunch recipe, combining savory breakfast sausage, tender sweet potatoes, and perfectly baked eggs for a filling, nutrient-packed meal. Seasoned with smoked paprika, garlic powder, and a touch of cinnamon, this dish is bursting with flavor. It’s a gluten-free, easy-to-make option that can be customized with additional vegetables or protein. Whether you enjoy it for a hearty breakfast or as a brunch favorite, this sweet potato hash recipe will satisfy your taste buds and keep you fueled for the day.

Ingredients:
- 3 tablespoons oil (divided)
- 12 oz fresh sugar-free breakfast sausage (or homemade, see notes)
- 1 medium onion, halved and sliced into ¼” pieces
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced (about 4 cups)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- A pinch of cinnamon
- Salt to taste
- 4 eggs
- Scallions, thinly sliced (for garnish)
Instructions:
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Cook the Sausage: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the sausage and cook for 5-6 minutes, breaking it up with a spatula as it cooks. Once browned, remove the sausage from the skillet and set aside.
- Sauté Vegetables: Add 1 tablespoon of oil to the same skillet, then add the sliced onion and diced red bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
- Cook Sweet Potatoes: Add the remaining tablespoon of oil and diced sweet potatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the sweet potatoes are lightly browned. Add minced garlic and cook for another 30 seconds.
- Season: Sprinkle the smoked paprika, garlic powder, onion powder, black pepper, cinnamon, and salt over the sweet potatoes. Stir well to evenly distribute the spices.
- Add Eggs: Make 4 small wells in the mixture using the back of a spoon. Crack an egg into each well, and then transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the egg whites are set and the yolks are still runny.
- Serve: Remove the skillet from the oven and garnish with thinly sliced scallions. Serve immediately and enjoy!
Why You’ll Love This Recipe
This Sweet Potato Hash with sausage and eggs is a delicious and hearty breakfast or brunch option. The combination of sweet potatoes, savory sausage, and perfectly baked eggs creates a well-balanced, flavorful dish. Packed with nutrients and easy to prepare, this recipe is both filling and satisfying. Whether you’re looking for a meal to fuel your morning or a healthy option to serve at brunch, this dish is sure to become a favorite.
Tips
- Use a Cast Iron Skillet: A cast-iron skillet works well for this recipe as it retains heat evenly and helps achieve that perfect crispy texture on the sweet potatoes.
- Control the Heat: Be sure to keep an eye on the eggs while baking. If you prefer the yolks to be cooked more, leave them in the oven for a couple of extra minutes.
- Cut Sweet Potatoes Evenly: Dice the sweet potatoes in uniform pieces to ensure they cook evenly and get that lovely golden-brown color.
Variations and Substitutions
- Vegetarian Option: Replace the sausage with a plant-based sausage or use beans like black beans or chickpeas for added protein.
- Other Veggies: Feel free to add other vegetables like spinach, zucchini, or mushrooms to the hash for extra flavor and nutrition.
- Spice It Up: For more heat, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
FAQs
- Can I make this ahead of time? You can prepare the hash up to the point of cracking the eggs, then refrigerate it. When you’re ready to serve, crack the eggs and bake as directed.
- What can I serve this with? This hash is perfect on its own, but you can serve it with avocado slices or a side of fresh fruit for a complete meal.
- Can I use frozen sweet potatoes? Fresh sweet potatoes yield the best texture, but if you have frozen sweet potato cubes, you can use them. Just ensure they are thawed before cooking.
Serving
Serve this Sweet Potato Hash with a side of toast or roasted vegetables for a well-rounded meal. Pair it with a refreshing green juice or a cup of coffee for a delicious breakfast or brunch.
Suggestions
- For Extra Protein: Add a sprinkle of shredded cheese on top before baking the eggs for an extra layer of flavor.
- For a Different Flavor: Top the hash with hot sauce or a dollop of sour cream for a tangy finish.
Sweet Potato Hash with Sausage and Eggs
6
servings5
minutes26
minutesIngredients
3 tablespoons oil (divided)
12 oz fresh sugar-free breakfast sausage (or homemade, see notes)
1 medium onion, halved and sliced into ¼” pieces
1 medium red bell pepper, diced
2 cloves garlic, minced
1 large sweet potato, peeled and diced (about 4 cups)
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
A pinch of cinnamon
Salt to taste
4 eggs
Scallions, thinly sliced (for garnish)
Directions
- Preheat Oven: Preheat the oven to 425°F (220°C).
- Cook the Sausage: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the sausage and cook for 5-6 minutes, breaking it up with a spatula as it cooks. Once browned, remove the sausage from the skillet and set aside.
- Sauté Vegetables: Add 1 tablespoon of oil to the same skillet, then add the sliced onion and diced red bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
- Cook Sweet Potatoes: Add the remaining tablespoon of oil and diced sweet potatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the sweet potatoes are lightly browned. Add minced garlic and cook for another 30 seconds.
- Season: Sprinkle the smoked paprika, garlic powder, onion powder, black pepper, cinnamon, and salt over the sweet potatoes. Stir well to evenly distribute the spices.
- Add Eggs: Make 4 small wells in the mixture using the back of a spoon. Crack an egg into each well, and then transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the egg whites are set and the yolks are still runny.
- Serve: Remove the skillet from the oven and garnish with thinly sliced scallions. Serve immediately and enjoy!
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