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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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–
Whole Wheat Crepes with eggs and peppers
Spinach and Eggs Breakfast Pizza
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📋RECIPE: Sweet Potato Hash with Sausages and Eggs
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, 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
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.
Comments & Reviews
chloe phillips says
where do you add the garlic powder??
Jyothi Rajesh says
Sorry missed, updated now. Thanks for bringing this to my notice.
Meagan says
This looks amazing. Somehow I picked up a bag of frozen sweet potatoes already diced up and I had been wondering what I do with them. I am going to make this with them!
jyothirajesh says
Thank you Meagan
Emily Leary says
Sweet potato hash for breakfast or dinner – mmm! I love this recipe and the fact that it’s all made in one skillet makes it even better. The addition of the smoked paprika powder is a great idea! too.
jyothirajesh says
Thank you Emily, it was really filling and satisfying dish
Julie says
We eat some variant of this – usually with brussels sprouts, too — at least once a month for dinner. It’s so quick, easy, and delicious!
jyothirajesh says
oh wow, love brussels sprouts. I got to try that. Thanks for sharing
Tammy says
What time is breakfast? 😀 Save me a spot at the table! This looks so good! I love sweet potatoes and your hash is right up my alley. Yum!
jyothirajesh says
Thank you Tammy. Your welcome to join us 😀
Vanessa Vickery says
I love a good breakfast hash, especially when sweet potato is involved. DELCIOUS!!
jyothirajesh says
Thank you Vanessa
Shannon says
This is my kind of breakfast! I love this kind of dish for a weekend morning but I also love it for lunch or dinner too!! Crispy sweet potato hashbrowns for the win! Thanks for sharing your recipe!
jyothirajesh says
Thank you Shannon
Marisa Franca says
I’ve never thought about making a hash with sweet potatoes even though we love sweet potatoes. This recipe would certainly liven up our breakfast by far. We’ve got all the ingredients so it looks like tomorrow I’ll be making the sweet potato hash with sausage. I’m printing the recipe now.
jyothirajesh says
Thank you Marisa
Michelle says
I love a good sweet potato hash for breakfast or dinner 😉 You are so right too, crispy caramelized sweet potatoes definitely make for a great hash!
jyothirajesh says
Thank you Michelle
Shelley says
Oh Jyothi, you’re just KILLING me here! I haven’t had breakfast yet, and I’m absolutely drooling over your gorgeous photos of this delicious recipe! I love all the nutritious veggies jam-crammed into it, plus that awesome dippy egg! Yes please! Great tips on how you use just one pan (I agree – why make more dirty dishes than you have to?!?!) to get the sweet potatoes perfectly crisp-tender before you add the other ingredients – perfect!
jyothirajesh says
Thank you Shelley. You really made my day and I’m so glad you liked this recipe
Anna Hettick says
I love hash recipes for breakfast! They are so filling and delicious. I’ve never made a hash with sweet potatoes but the idea sounds delish!
jyothirajesh says
Thank you Anna. You have to give it a try, you’ll love it
Courtney says
This looks really great! I would be happy to eat this any meal of the day!
jyothirajesh says
Thank you Courtney
Analida Braeger says
This breakfast is absolutely EPIC. So many flavors and textures. My family will gobble this up.
jyothirajesh says
My family did exactly the same. We all gobbled up the whole thing. Hope you give this recipe a try
Dawn - Girl Heart Food says
Such a comforting and hearty dish to start the day (or even enjoy for dinner). And I just love anything made in a skillet 🙂
jyothirajesh says
Me too, got to love any skillet meals any time of the day. thank you Dawn
Elaine Benoit says
This sweet potato hash looks so delicious!! I love any type of hash and yours looks easy and fun! Hubby and I love to eat breakfast for dinner every few weeks, so this is what I’m making for the next one.
jyothirajesh says
Yay, i’m glad you liked it Elaine. Hope you and your husband enjoy it, thank you
Aleta says
Oh my goodness this sweet potato hash looks absolutely delish! I am sooo with you, eggs are a MUST have for breakfast, and who doesn’t love sausages? I make my own maple breakfast sausages which would be amazing in the recipe. Can’t wait to give this a try next weekend! Thanks!
jyothirajesh says
Oh yea home made sausages would be best. Thanks Aleta
Gloria says
Ok…so we happen to LOVE “breakfast for dinner” once a week. This is the perfect recipe for that night. Also, this is a great option to feed a crowd brunch on the weekend.
jyothirajesh says
I dont mind breakfast for dinner as well Gloria. Thank you