This vibrant breakfast hash combines roasted sweet potatoes, savory sausage, and perfectly cooked eggs—a hearty, healthy breakfast the whole family will love.
Servings: 4
If you’re on the hunt for a satisfying yet nutritious morning meal, this Breakfast Sweet Potato Hash is about to become your new favorite. Packed with tender sweet potatoes, savory sausage, and colorful bell peppers, this dish checks all the boxes for a Hearty Healthy Breakfast. Not only is it flavorful, but it’s also incredibly versatile—think Sweet Potato Sausage Breakfast that works for brunch, meal prep, or even a quick dinner. Whether you’re craving Healthy Sweet Potato Hashbrowns or want a cozy Baked Sweet Potato Breakfast, this one-pan recipe has you covered.
Ingredients
- 3 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 pound breakfast sausage (mild or spicy)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish
Supplies Needed
- Large skillet or cast-iron pan
- Mixing bowl
- Spatula
- Lid for the skillet
Instructions
- Preheat a large skillet over medium heat and add the olive oil.
- Toss the diced sweet potatoes with garlic powder, smoked paprika, salt, and pepper. Add them to the skillet and cook for 10-12 minutes, stirring occasionally, until they are golden and tender. (This gives you Healthy Sweet Potato Hashbrowns vibes!)
- While the sweet potatoes cook, crumble the sausage into the skillet. Cook for 5-7 minutes until browned and fully cooked. Remove the sausage and set aside.
- Add the diced bell peppers and onion to the skillet with the sweet potatoes. Sauté for 5 minutes until the vegetables are tender and slightly caramelized.
- Stir the cooked sausage back into the skillet, combining it with the sweet potato mixture.
- Use a spatula to create four small wells in the hash and crack an egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks remain runny.
- Garnish with fresh parsley and serve immediately.
Storage Tips
Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture. If making ahead, cook the hash and add the eggs fresh when reheating for optimal flavor.
Recipe Tips & Tricks
- Perfectly Cooked Eggs: For runny yolks, keep a close eye on the eggs while they cook. If you prefer firmer yolks, extend the cooking time by 1-2 minutes.
- Sweet Potato Fries Breakfast Option: Slice the sweet potatoes into fry shapes instead of cubes for a crispy alternative.
- Customizable Protein: Swap the sausage for diced bacon, turkey sausage, or even a plant-based alternative for a different flavor profile.
- Meal Prep Ready: This Breakfast Bowls Sweet Potato recipe is perfect for meal prep. Portion the hash into containers and add a hard-boiled or freshly cooked egg when serving.
- Extra Crispy Sweet Potatoes: Roast the sweet potatoes in the oven at 425°F for 20 minutes before adding them to the skillet for extra crispness.
Variations
- Vegetarian Breakfast Hash: Skip the sausage and add black beans, chickpeas, or diced zucchini for a hearty plant-based option.
- Spicy Breakfast Sweet Potato Hash: Add a pinch of cayenne or red pepper flakes for a spicy kick.
- Baked Sweet Potato Breakfast Bowls: Hollow out baked sweet potatoes and fill them with the hash mixture for an elegant breakfast presentation.
- Bell Pepper Sweet Potato Recipes Twist: Use orange and yellow bell peppers for a sweeter flavor and a pop of color.
- Cheesy Hash: Sprinkle shredded cheddar or pepper jack cheese over the hash before adding the eggs. Cover and cook until the cheese melts for a gooey, comforting dish.
FAQ
Q: Can I make this dish ahead of time?
A: Yes! Prepare the hash ahead of time and store it in the fridge. When ready to serve, warm it up in a skillet and add freshly cooked eggs.
Q: How do I prevent the sweet potatoes from sticking?
A: Make sure to heat the skillet and oil before adding the potatoes, and stir occasionally to prevent sticking.
Q: Can I bake this instead of using a skillet?
A: Absolutely! Combine all ingredients (except eggs) in a sheet pan and bake at 400°F for 25-30 minutes, stirring halfway through. Add eggs during the last 5-7 minutes of baking.
Q: Is this a healthy breakfast option?
A: Yes! This Healthy Breakfast Sweet Potato hash is packed with veggies, lean protein, and healthy fats, making it a nutritious start to your day.
Q: What other toppings go well with this dish?
A: Avocado slices, hot sauce, or a dollop of Greek yogurt are all excellent additions to this hash.
Sweet Potato Breakfast Hash with Eggs
Ingredients
- 3 medium sweet potatoes peeled and diced into 1/2-inch cubes
- 1 pound breakfast sausage mild or spicy
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small onion diced
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Preheat a large skillet over medium heat and add the olive oil.
- Toss the diced sweet potatoes with garlic powder, smoked paprika, salt, and pepper. Add them to the skillet and cook for 10-12 minutes, stirring occasionally, until they are golden and tender. (This gives you Healthy Sweet Potato Hashbrowns vibes!)
- While the sweet potatoes cook, crumble the sausage into the skillet. Cook for 5-7 minutes until browned and fully cooked. Remove the sausage and set aside.
- Add the diced bell peppers and onion to the skillet with the sweet potatoes. Sauté for 5 minutes until the vegetables are tender and slightly caramelized.
- Stir the cooked sausage back into the skillet, combining it with the sweet potato mixture.
- Use a spatula to create four small wells in the hash and crack an egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks remain runny.
- Garnish with fresh parsley and serve immediately.