Sweet Potato Hash with Sausages and Eggs

Sweet potato hash with veggies sausages and eggs is one of the healthiest breakfasts you’ll ever make.

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.

Try other breakfast recipes

Garlic skillet potatoes with sausages

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📋RECIPE: Sweet Potato Hash with Sausages and Eggs

Jyothi Rajesh

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.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 435

Ingredients

  

1x2x3x

• ▢ 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, garlic powder, 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.

Video

youtube.com/watch?v=hJvd5Tw0yG0&feature=emb_title

Notes

• Use whichever breakfast sausage you prefer – pork, chicken, turkey. 
• While cooking hash don’t stir sweet potatoes very gently so they don’t break up into small pieces.
• Always serve hash immediately. The longer the egg sits, it will continue to cook and egg yolks wont remain runny. To enjoy runny yolk in hash, serve immediately. 
• 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.
• Instead of directly crack eggs into  the hash, you can fry eggs separately and serve it on top of hash.

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

 

 

Nutrition

Calories: 435kcalCarbohydrates: 21gProtein: 18gFat: 31gSaturated Fat: 10gCholesterol: 225mgSodium: 794mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 13252IUVitamin C: 42mgCalcium: 60mgIron: 2mg

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