Sweet Potato Breakfast Hash
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.
Servings: 6
Calories: 442kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 442kcal | Carbohydrates: 28g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 186mg | Sodium: 942mg | Potassium: 736mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17574IU | Vitamin C: 55mg | Calcium: 114mg | Iron: 2mg