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Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash is a hearty skillet meal with caramelized sweet potatoes, colorful bell peppers, and breakfast sausage, finished with tender eggs. Sautéed until golden-brown, then eggs are cooked in covered wells for your preferred yolk doneness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 1 lb sweet potatoes peeled and cut into ½-inch cubes
  • 1 tbsp olive oil divided
Seasonings
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt divided
  • 0.25 tsp black pepper
Sausage
  • 8 oz breakfast sausage
Vegetables
  • 1 yellow onion small, diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
Eggs
  • 4 eggs large
  • 1 tbsp olive oil remaining 1 tbsp
Finish
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Cook the sweet potatoes
  1. Heat 1 tbsp olive oil in a large cast-iron or nonstick skillet over medium heat. Add the sweet potatoes, smoked paprika, garlic powder, ¼ tsp kosher salt, and black pepper.
  2. Cook the sweet potatoes for 12–15 minutes, stirring occasionally, until tender inside with caramelized golden-brown edges. Transfer them to a plate.
Brown the sausage
  1. Brown the breakfast sausage in the same skillet over medium-high heat for 5–7 minutes. Break it into small crumbles and cook until completely browned.
Sauté the vegetables
  1. Add the remaining 1 tbsp olive oil, yellow onion, red bell pepper, and green bell pepper to the skillet. Cook for 5–6 minutes until softened and lightly caramelized.
  2. Stir in the garlic and cook for 30 seconds until fragrant.
Combine and cook the eggs
  1. Return the sweet potatoes to the skillet and add the remaining ¼ tsp kosher salt. Stir gently until the sausage and vegetables are evenly distributed.
  2. Create four wells in the hash and crack one egg into each well. Cover the skillet and cook over medium-low heat for 5–7 minutes, until the egg whites are set and the yolks reach your preferred doneness.
Serve
  1. Sprinkle the hash with fresh parsley. Serve directly from the skillet while warm.

Notes

For crisp edges, spread the sweet potatoes into a single layer and avoid stirring too frequently during the first 12–15 minutes. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing is not recommended because eggs can turn watery upon thawing. For a lighter option, use turkey breakfast sausage and keep the seasoning amounts the same.