Sweet Potato Hash with Sausages and Eggs

Sweet potato hash with veggies sausages and eggs is one of the healthiest breakfast you’ll ever make. It’s high in protein, gluten-free and diary-free too. 

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• Sweet potato breakfast hash
• Ingredients you’ll need
• How to make sweet potato breakfast hash
• 📋RECIPE: Sweet Potato Hash with Sausages and Eggs

I have absolutely fallen in love with this crispy baked sweet potatoes fries. My second favorite sweet potato recipe is is this sweet potato breakfast hash.

This sweet potato hash is loaded with veggies, there’s sausage (can use any type of sausage) and eggs! It can’t get healthier than this hash.

I’ve used the frozen breakfast sausages in the recipe. Fresh pound Italian sausages works great for any potato hash recipe. Go ahead and use it if you have it. Homemade sausages are other great option as well.

Ingredients you’ll need

You’ll need the following ingredients for hash

• 2 small sweet potatoes
• 4 large farm fresh eggs
• 1 white onion
• ½ red and yellow bell peppers
• 5 bacon strips
• 4 breakfast sausages(can use pork or chicken sausages)
• 2 teaspoon garlic powder
• 2 teaspoon smoked paprika
• Salt and pepper to taste

For garnish-

• Green onions or chives
• Fresh cilantro
• Ground pepper

How to make sweet potato breakfast hash

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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