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This is one of my favorite breakfast recipes right now, so much so that I even make it for dinner! Breakfast for dinner, anyone?! This Sweet Potato Sausage Breakfast Hash comes together easily in 30 minutes, and it’s FULL of flavor, protein, and lots of nutrients.
Ingredients
Sweet potatoes – As the base of the hash. Sweet potatoes are rich in antioxidants, vitamins and minerals, and fiber, making them a great addition to this meal.
White onion – You can also substitute yellow onion or red onion for this. Onions of all varieties are great for immune health, gut health, and more.
Garlic – Also wonderful for the immune system and digestive tract, we’re embracing fresh garlic cloves for this recipe.
Olive oil – For the cooking oil. You can also use avocado oil, coconut oil, or butter.
Sausage links – I used mild Italian sausage. I encourage purchasing a high-quality sausage that doesn’t have much (if any) added sugar, preservatives, or canola oil. Quality is important, especially for animal products!
Eggs – You can omit if desired, but I think adding eggs to a breakfast hash is fun and a great way to add in extra protein and nutrients.
Salt, pepper – We’re going with the simplicity of salt and pepper for this recipe because we already have so much flavor from the onion, garlic, and Italian sausage.
Toppings and sides – I love pairing this breakfast hash with a side of toasted sprouted bread or sourdough, and a simple garnishing of fresh herbs for color. Feel free to do whatever you want!
Tools needed
Not much is needed for this, just a large skillet (I love using cast iron) and a wooden spatula!
Method
- Start by dicing the sweet potato and onion.
- If the sausage is uncooked, then cook it in a small pan.
- Slice the sausage links into bite sized pieces.
- Put the olive oil in a large skillet and preheat to med-high heat. Add the diced sweet potato, diced onion, and the salt and pepper. Cook several minutes, stirring constantly, until the onion begins turning translucent. Add more oil if needed.
- Turn the heat down to a little below medium, cover the pan, and cook several minutes until the sweet potato is fork tender.
- Add the minced garlic and sliced sausage links, stir together, and cook couple minutes.
- Create 4 openings in the hash to crack the eggs into. After you crack the eggs into the openings, cover the pan and cook for a couple minutes, until the whites are set. Remove from heat.
- Add fresh cracked salt and pepper to the eggs and garnish the dish with fresh herbs, sliced green onion, etc. Pair with toast and enjoy!
- Please be sure to leave a comment and review!!
Make it your own
- Use whatever flavor of sausage links you want. Although I love using mild italian, it would also be delicious with a spicy sausage, breakfast sausage, chicken apple sausage, etc.
- Use ground sausage, ground turkey, ground chicken, or ground beef in place of sausage links if desired.
- Sub any onion for the white onion. You can use white, yellow/sweet, or red onion, or you can even use shallots.
- Sub the sweet potato for diced butternut squash, acorn squash, regular potatoes, or purple potatoes.
- Add some diced beets for extra color and nutrients.
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PrintSweet Potato & Sausage Breakfast Hash
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
Ingredients
8 oz sausage links (I used mild Italian)
4 large eggs
2 Tbsp olive oil
2 med-large sweet potatoes, diced into 1/2” pieces
1 medium white onion, diced
4 garlic cloves
1/2 tsp salt, to taste
1/4 tsp black pepper
Toppings of choice: parsley, cilantro, green onion, etc.
Toast if desired
Instructions
- Start by dicing the sweet potato and onion.
- If the sausage is uncooked, then cook it in a small pan.
- Slice the sausage links into bite sized pieces.
- Put the olive oil in a large skillet and preheat to med-high heat. Add the diced sweet potato, diced onion, and the salt and pepper. Cook several minutes, stirring constantly, until the onion begins turning translucent. Add more oil if needed.
- Turn the heat down to a little below medium, cover the pan, and cook several minutes until the sweet potato is fork tender.
- Add the minced garlic and sliced sausage links, stir together, and cook couple minutes.
- Create 4 openings in the hash to crack the eggs into. After you crack the eggs into the openings, cover the pan and cook for a couple minutes, until the whites are set. Remove from heat.
- Add fresh cracked salt and pepper to the eggs and garnish the dish with fresh herbs, sliced green onion, etc. Pair with toast and enjoy!
- Please be sure to leave a comment and review!!
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