This hearty sweet potato breakfast hash recipe will load your plate with tender sweet potatoes, breakfast sausage, peppers, and onions. Finish it off with eggs dotted throughout and a sprinkling of melty pepper jack cheese. This savory breakfast is great to enjoy any time of the day!
Breakfast hash is a classic American staple, but it typically featuring russet potatoes. My recipe improves the classic breakfast skillet by substituting creamy sweet potatoes instead for a flavorful twist. If you want more ways to enjoy sweet potatoes for a great breakfast, try my sweet potato hash browns too!
Ingredients & Substitutions
- Sweet potatoes - Obviously sweet potatoes are best for this recipe, but you can also make red potato breakfast hash, or use Russet or Yukon gold potatoes too.
- Cooking oil - Canola oil and olive oil are my two favorite vegetable oils to use for this.
- Country breakfast sausage - 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 find in the one-pound plastic tubes at the grocery store. Otherwise, you can also use leftover ham or make sweet potato hash with chorizo.
- Red onion - A sweet onion or yellow onion are both great substitutes.
- Yellow or red bell peppers - Green bell peppers can also be used, but sweet peppers are best. Otherwise, you can turn up the heat with spicy jalapeno peppers.
- Large eggs
- Kosher salt
- Ground black pepper
- Garlic powder - Chili powder can be added for more of a kick.
- Shredded pepper jack cheese - You can substitute your favorite shredded cheese.
How to make it
To begin making this sweet potato hash recipe, preheat your oven to 400 degrees. Raw sweet potatoes do not cook well in a skillet, so we first chop them, then toss in oil, garlic powder, salt, and black pepper, then roast them on a rimmed baking sheet lined with parchment paper for 30 minutes in the oven, or until they are tender (cooking time will vary depending on the size of your sweet potato chunks).
While the sweet potatoes cook, crumble your breakfast sausage into a large nonstick pan or cast iron skillet set over medium heat. Cook the sausage crumbles until they are cooked through and well browned. Then remove the sausage from the frying pan and set aside, reserving any rendered fat in the pan.
Add your bell peppers and chopped onion to your large skillet and saute until they are tender. Then add the cooked sweet potatoes and sausage to the skillet, and toss the sweet potato mixture together.
Make a divot in the hash to hold each egg, then crack a fresh egg into each divot and lightly salt. Place a cover on your skillet and cook over low heat to allow the eggs to set to your desired level of doneness. Then sprinkle shredded cheese over the top of the hash and serve with a side of hot sauce and avocado slices.
Storing and Reheating Leftovers
Sweet potato breakfast hash is best enjoyed freshly cooked, but it does also reheat well. Store leftovers in a sealed container and enjoy them within five days. The best way to reheat this dish is to microwave individual servings until heated through.
Sweet Potato Breakfast Hash
- 3 medium sweet potatoes (chopped into ¾" cubes)
- 1 tablespoon cooking oil
- 1 pound country breakfast sausage
- 1 medium red onion (chopped)
- 2 medium red or yellow bell peppers (chopped)
- 4 large eggs (or up to six eggs)
- ¾ teaspoon kosher salt
- ½ teaspoon black 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 sheet pan 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 set over medium heat. 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 and sprinkle lightly with salt. 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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This recipe was originally published October 30, 2019 on FoxValleyFoodie.com.
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