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A cozy, old-fashioned kitchen setting with a rustic wooden table as the background. At the center of the table is a cast-iron skillet filled with a vibrant sweet potato breakfast hash. The hash features golden cubes of roasted sweet potatoes mixed with red and green bell peppers, and savory crumbled sausage. Nestled within the hash are sunny-side-up eggs with slightly runny yolks. Sprigs of fresh parsley and a light sprinkle of black pepper complete the dish. The text "Sweet Potato Breakfast Hash with Eggs" is overlaid in a soft, feminine country font.

Sweet Potato Breakfast Hash with Eggs

A hearty breakfast hash made with roasted sweet potatoes, sausage, and colorful bell peppers, topped with perfectly cooked eggs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 300 kcal

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.