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.
- 3 medium sweet potatoes (chopped into 3/4" 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
- 3/4 teaspoon kosher salt
- 1/2 teaspoon fresh Ground Pepper
- 1/2 teaspoon garlic powder
- 1/2 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.
Calories: 433kcal | Carbohydrates: 25g | Protein: 19g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 172mg | Sodium: 927mg | Potassium: 643mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16319IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 2mg