Sweet Potato Hash with Sausages and Eggs

Presenting to you my new favorite breakfast sweet potato hash with breakfast sausages and eggs. It’s naturally high in protein, gluten-free and diary-free too. 

Loaded with sweet potatoes and other vegetables, this breakfast dish is all hearty, healthy and satisfying the same time. It’s important to start the day off right, sweet potato hash loaded with breakfast sausages, eggs and other veggies ticks all those boxes for a healthy start.

Protein and nutrient rich breakfast  – YES PLEASE!

Key to a good potato hash is to cook potatoes well and usually you would see recipes calling for cooking potatoes separately. You are looking for crispy, caramelized potatoes.

But wait we are not telling you to cook sweet potatoes separately. No. We are trying to avoid too many dirty dishes. Definitely not a big fan of cleaning up dirty dishes.

This is ONE SKILLET recipe, sweet potatoes, veggies, sausages and eggs all cooked in one.

So how do I get caramelized crispy sweet potatoes for sweet potato hash? Well, we took sweet potatoes alone and cooked in bacon fat on the skillet on medium high heat with constant stirring until it gets that beautiful brown color and turns slightly crispy.  Later added on vegetables to give it a quick stir so vegetables still retain their crunch and do not let the juices run from it and turn the caramelized sweet potatoes to become soft and soggy.

It may all sound like a long process, but trust me it comes together like a breeze. Once you have you caramelized and slightly crispy sweet potatoes done, everything else takes minutes to cook. Caramelized sweet potatoes, crunchy bell peppers, browned sausages and salty bacon bits – all this covered in runny egg yolk!! Really, what doesn’t taste better in runny egg yolk?

It’s no more a secret that I’m a potato addict! Which btw is clearly evident from the number of potato recipes I have on my blog. Not just the regular potatoes, but sweet potatoes too.

Before I tried sweet potatoes I always assumed I would be put off with this variety of spud cause of it’s sweet taste. But once I did try it, I was amazingly surprised how well sweet potatoes work in savory dishes. The sweetness in sweet potatoes does complement the dish and savory flavors blends like magic.

Yes, of course I do not use sweet potatoes as much as I use regular types. This gorgeous orange root vegetable is easily available in my part of the world, but whenever I get my hands on it I definitely buy it and try more and more different sweet potato recipes.

I have absolutely fallen in love with this crispy baked sweet potatoes fries. My next favorite sweet potato recipe is definitely going to be this sweet potato breakfast hash, well at least for now! I’m sure more delicious sweet potato surprises are awaiting me.

You can’t think of breakfast without sausages and eggs, can you?

I need eggs. Like every morning.

So I definitely wanted to have sausages and eggs in sweet potato hash recipe. That extra protein to start off your day right, why not!

I’ve used the frozen breakfast sausages in the recipe. Fresh pound Italian sausages works great for any potato hash recipe. Absolutely use it if you have it. Homemade sausages ? Oh yes, go ahead definitely!

If you absolutely LOVE sweet potatoes and don’t bother for any other vegetables you could adapt this sweet potato breakfast recipe to your personal preference. Start of sauteing sweet potato hash until caramelized and crispy, season it with you favorite seasoning or keep it simple with salt and pepper, add in eggs and bake it. What you get is simplest breakfast – sweet potato hash and eggs.

Easily adapt this recipe to your personal preference!

Call me crazy, but I love to serve this sweet potato breakfast hash any time of the day, not just breakfast. And it’s hash for dinner many days.  When a dish is soooo GOOD, why won’t you eat it all day long – breakfast, lunch and dinner!

Sweet Potato Hash with Sausages and Eggs

Like any other spud, sweet potatoes too are starchy root vegetable. Cooking sweet potato hash has to be done right to achieve that right consistency and texture. Flesh of sweet potato can flake and break into bits and pieces if not cooked at right temperature.

Start by heating the cast iron skillet at high. Once skillet turns nice and hot add bacon and cook until browned.

Remove browned bacon from skillet onto a plate.

The fat from the bacon gets collected in the skillet. Use that to cook sausages and sweet potato hash.

I’ve used the frozen packed breakfast sausages. Chop them into small pieces. Throw it into skillet with bacon fat.

Keep stirring and cook until sausages begin to brown. It doesn’t take much time for sausages to cook.

Remove browned sausages onto a plate.

Wait for skillet to turn nice and hot before adding in the sweet potatoes. I prefer to leave the skin on my sweet potatoes for texture and fiber (you can peel off skin if you not a fan of potato skin).

Once sweet potatoes are in the pan, give it a few minutes to sit so it develops a brown crust that gives the hash texture. I left sweet potatoes on the skillet for 3 minutes on medium heat.

Stir once and allow sweet potato hash to cook and brown on other sides as well. Continue to cook until potatoes just begin to soften.  You will notice sweet potatoes to begin to shrink a bit.

Chopped onion, bell peppers are added at the end to retain the “hash” texture and keep the vegetables crunchy.

Flavoring this sweet potato breakfast dish with smoked paprika to get that deep woody flavor. Alternatively use cayenne pepper, or 1 chopped Serrano pepper for extra heat.

Let vegetables cook for a minute or two before you break in eggs into the skillet. Stir vegetables.

Add browned sausages and bacon (chopped into small pieces) back to the skillet. Quick stir.

Make four small wells in the skillet and break eggs into those wells. This will keep the shape of the eggs and prevent them from spreading over.

To cook eggs – you can bake in oven or on stove top itself. I popped the skillet into a pre heated oven to 400 F and cooked for 7 minutes. If you prefer hard boiled egg consistency, cook longer for about 10-12 minutes.

Alternatively, you can cook the eggs by covering the skillet with a lid and cooking over medium low heat until eggs are done.

Sprinkle garnish over top and serve immediately warm.

Love eggs for breakfast? Try our other favorite eggs for breakfast recipes-

Baked Eggs

Egg Stew

Whole Wheat Crepes with eggs and peppers

Spinach and Eggs Breakfast Pizza

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WATCH QUICK VIDEO ON HOW TO MAKE SWEET POTATO HASH

Sweet Potato Hash with Sausages and Eggs

Presenting to you my new favorite breakfast sweet potato hash with breakfast sausages and eggs. It’s naturally high in protein, gluten-free and diary-free too.

5 from 13 votes

Print Pin Rate

Course: Breakfast

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 people

Calories: 434kcal

Author: Jyothi Rajesh

Ingredients

• 2 small medium sized sweet potatoes chopped into ½ inch pieces
• 4 large farm fresh eggs
• 1 large white onion finely chopped
• ½ red and yellow bell peppers chopped
• 4-5 bacon strips
• 4 breakfast sausages chicken or pork
• 2 teaspoon garlic powder
• 2 teaspoon smoked paprika powder
• Salt and pepper to taste

For garnish

• Green onions or chives
• Fresh cilantro
• Ground pepper

Instructions

• Wash sweet potatoes and scrub any dirt on it. We like to keep the skin on, if you don’t like, peel it. Sweet potato skin on means extra texture and more fiber – good for you!
• Chop sweet potatoes into small pieces about ½ inch size.
• Chop onions and bell peppers into smaller pieces as well.
• Heat a cast iron pan. Add bacon strips and cook until browned. Removed browned bacon pieces onto a plate.
• Use left over bacon fat in the skillet to cook sausages and sweet potatoes.
• Add chopped breakfast sausages and cook until it begins to brown. You can alternatively use Italian sausages and cook until it gets cooked and turns brown.
• Remove browned sausages onto a plate.
• Wait for the cast iron pan to turn hot before you begin to add in sweet potatoes. Give it a few minutes to sit so it develops a brown crust that gives the hash texture. I left sweet potatoes on the skillet for 3 minutes on medium heat.
• Stir sweet potatoes and cook until it begins to turn soft. Add chopped onions, bell peppers, smoked paprika, salt and pepper.
• Stir everything together. Allow vegetables to cook for few minutes, we want the vegetables to cook but still retain it’s crunch.
• Make 4 small wells in the skillet and break eggs into the wells. This will keep the shape of the eggs and will prevent the eggs from spreading all over.
• Place the skillet in pre heated oven at 400 F and cook for 7 minutes. We want the egg whites to set and egg yolk still is runny. If you are after fully cooked eggs, cook longer for say about 10-12 minutes.
• Remove from oven, add little crushed pepper over the cooked eggs, sprinkle green onions and serve immediately.

Notes

The longer the egg sits, it will continue to cook and egg yolks wont remain runny. Serve immediately hot if you want runny egg yolk.

Alternatively, you can cook the eggs by covering the skillet with a lid and cooking over medium low heat until eggs are done. Please ensure you don’t burn the hash at the bottom while cooking on stove top, that’s why I prefer to cook eggs in oven.

Nutrition

Calories: 434kcal | Carbohydrates: 20g | Protein: 18g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 225mg | Sodium: 794mg | Potassium: 650mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13250IU | Vitamin C: 42.1mg | Calcium: 60mg | Iron: 2.4mg

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