This hearty sweet potato breakfast hash is loaded with tender sweet potatoes, breakfast sausage, peppers, and onions. Finish it off with eggs dotted throughout and a dusting of pepper jack cheese.
The greatest culinary travesty of all time is that generations have been raised believing the only way to enjoy sweet potatoes is topped with ghastly marshmallows at holiday meals. I am ashamed to say I was well into adulthood before I sampled a sweet potato dish prepared any other way. Now that I have seen the light, I am making up for lost time with meals like this sweet potato breakfast hash.
Sweet Potato Breakfast Hash
Breakfast hash is a classic American staple, but it typically featuring russet potatoes. My recipe substitutes creamy sweet potatoes instead, for a flavorful twist.
Sweet potato breakfast hash is piled high with crumbled breakfast sausage, sauteed peppers, and onions. The dish is finished with a sprinkling of cheese and eggs intermingled throughout.
How to Make Sweet Potato Breakfast Hash
Oftentimes when making a hash, everything is cooked in a skillet on the stovetop. This does not work as well with sweet potatoes, which are considerably harder than traditional potatoes. I find it is best to roast the sweet potatoes in the oven and then combine it in a large 12" skillet (affiliate link) with the other ingredients.
It is also important to note that breakfast sausage comes in multiple forms. You can certainly purchase breakfast sausage links and cut them into bite-sized pieces, but I think this recipe works best with bulk country breakfast sausage you purchase in the one pound plastic tubes.
Sweet Potato and Eggs
You have a little flexibility with how you wish to cook the eggs for the sweet potato hash. I create wells in the hash and drop the eggs in the hole to cook, and then cover the skillet with a lid. However, not everyone has a 12" skillet cover (affiliate link) in their kitchen.
Alternatively, you can stick the whole skillet in the oven to bake the eggs, or you can simply make over-easy or sunny-side-up eggs in a separate skillet and place them over the top of your hash. If you really want it to be easy, just scramble eggs into the hash.
How to Customize this Sweet Potato Breakfast Hash
One of the easiest ways to customize this recipe is to change the protein. Rather than using crumbled breakfast sausage, you can use sausage links, bacon, or even chorizo for a Mexican flare, such as with my chorizo and sweet potato hash recipe.
Rather than using sweet peppers you can turn up the heat with poblano, or jalapeno. Serrano peppers would be great too, but that is starting to get a little too spicy for the average person.
If you have a craving for more skillet dishes, check out my red potato breakfast hash with smoked gouda, or the classic corned beef hash. Otherwise, you can always make homemade hash browns or sweet potato hash browns and use them for the base of your own custom hash.
Sweet Potato Breakfast Hash
- 3 medium sweet potatoes (chopped into ¾" cubes)
- 1 tablespoon cooking oil
- 1 lb country breakfast sausage
- 1 medium red onion (chopped)
- 2 medium red/yellow bell peppers (chopped)
- 4-6 Eggs
- ¾ teaspoon kosher salt
- ½ teaspoon fresh Ground Pepper
- ½ teaspoon garlic powder
- ½ cup shredded PepperJack cheese
- Preheat oven to 400 degrees.
- Place sweet potatoes in a large bowl with cooking oil, salt, pepper, and garlic powder. Toss to combine.
- Spread sweet potatoes on a parchment-lined baking sheet and bake in the oven for 30 minutes, or until sweet potatoes are tender.
- While sweet potatoes are baking, crumble and brown the breakfast sausage in a 12" non-stick skillet. Remove the sausage from the skillet with a slotted spoon, keeping the rendered fat in the skillet.
- Saute the peppers and onion in the rendered fat until tender, then add sausage back to the skillet along with cooked sweet potatoes. Toss everything to combine.
- Make 4-6 wells in the hash and crack an egg into each well. Cover the skillet and cook on low until the eggs cook to your desired level of doneness. (this can also be done in the oven instead)
- Sprinkle cheese over the hash and serve.
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