The kitchen smelled like maple and sage before I even poured my first cup of coffee. Saturday mornings like these call for something warm, filling, and full of color. That’s where this sweet potato breakfast hash comes in—crisp edges, savory sausage, and golden eggs that make the whole skillet feel like comfort on a plate. Ready in 45 minutes, this recipe serves six and turns everyday ingredients into something special.
Table of Contents
Why You’ll Love This Recipe
This sweet potato breakfast hash is everything I love in a breakfast. It’s easy to prep, doesn’t ask for any fancy tools, and fills you up in the best way.
The sweet potatoes make it naturally sweet and fiber-rich. The sausage adds a cozy, salty bite. You can mix in extra veggies, toss in leftovers, or keep it simple. It’s perfect for slow weekend mornings, but also makes a great weekday meal prep.
Plus, everything happens in one pan. Less cleanup, more breakfast joy.
Ingredients Overview
Here’s a quick look at what you’ll need:
- Sweet potatoes: Naturally sweet, loaded with vitamins, and they crisp up beautifully.
- Breakfast sausage: Use pork, chicken, or even vegetarian sausage. Adds depth and protein.
- Onion and bell pepper: These build out the base with sweetness and crunch.
- Garlic and spices: Garlic powder, onion powder, and smoked paprika layer in bold, earthy flavor.
- Fresh sage: Optional, but adds a Thanksgiving-style warmth.
- Maple syrup: A little drizzle brings out the sweet-savory contrast.
- Eggs: Fried, over easy, or cooked in the pan—your choice.
- Olive oil and butter: For richness and browning power.
Key Flavor Builders
- Sweet potatoes bring a subtle caramel note when crisped just right.
- Breakfast sausage delivers salty, fatty goodness.
- Fresh sage and spices offer fall-inspired comfort.
- Maple drizzle rounds it all out with a whisper of sweetness.
Step-by-Step Instructions
Let’s make it together:
Start with the sweet potatoes. Peel and dice them into even cubes. Heat 2 tablespoons of olive oil in a large skillet over medium-high. Add the sweet potatoes in a single layer and cook without stirring for 3 to 4 minutes. This helps them brown. Stir and cook for another 10 to 12 minutes, until fork-tender and golden. Remove them from the pan and set aside.
Cook the sausage and veggies. Add the remaining olive oil to the pan. Add the sausage and cook until browned. Then stir in the onion, red bell pepper, and fresh sage. Cook for 3 to 4 minutes until soft.
Add the aromatics. Stir in the garlic, garlic powder, onion powder, smoked paprika, and butter. Cook for just 1 minute to bloom the spices.
Bring it all together. Return the sweet potatoes to the pan. Stir well so everything gets coated in flavor. Season with salt and pepper, and drizzle with maple syrup.
Cooking the Eggs
You’ve got two options here:
- Pan-fry eggs separately while the hash finishes. Go for over-easy, sunny side up, or whatever you love.
- Cook directly in the hash: Make 4 to 6 little wells in the hash, crack in the eggs, cover, and cook over low until set to your liking. This method saves time and looks great on the table.
Garnish with chopped green onions, and breakfast is served.
Optional Add-Ins
This hash welcomes variety. Here are a few mix-in ideas:
- Black beans add protein and a Southwest twist.
- Bacon gives an extra layer of richness and crunch.
- Kale or spinach wilt down quickly and make it feel lighter.
- Rotisserie chicken or leftover turkey make this a post-holiday hero.
- Soyrizo adds a spicy kick for a vegetarian-friendly option.
Expert Tips for Success
- Prep ahead: Chop your veggies the night before and store them in containers. This saves time on busy mornings.
- Get that crisp: Let the sweet potatoes sit undisturbed when they hit the pan. Stirring too soon can lead to steaming.
- Cook in batches if needed: Crowded pans = soggy results. Work in stages for better browning.
- Make it fun: Use a metal cookie cutter to fry Mickey-shaped eggs for the kids (or kids at heart).
- Build a brunch board: Serve this hash alongside Healthy Pumpkin Pancakes to Pair with a Savory Hash or Oven-Baked Sweet Potato Fries for a Crispy Side.
FAQ
What is sweet potato breakfast hash?
It’s a one-pan breakfast made with diced sweet potatoes, sausage or other protein, and vegetables. Everything is sautéed until golden and topped with eggs. It’s hearty, customizable, and full of flavor.
Is it healthy to eat sweet potatoes for breakfast?
Yes! Sweet potatoes are rich in fiber, vitamin A, and complex carbs. They help keep you full and energized without a sugar crash.
Can you use sweet potatoes to make hash browns?
You sure can. Just shred them with a box grater and cook like regular hash browns. For this recipe though, we’re dicing them for more texture and bite.
What are the best potatoes for breakfast hash?
Sweet potatoes are perfect if you want a slightly sweet, nutritious base. Regular russets or Yukon golds work great too—just adjust cook time slightly.
Storing & Freezing
Got leftovers? Here’s how to keep them fresh:
- Fridge: Store in an airtight container for up to 5 days.
- Reheat: Oven at 350°F for 10–12 minutes or microwave for 1½–2 minutes.
- Air fryer: 380°F for 5–6 minutes until crispy again.
- Freezer: Skip the eggs and freeze the hash in a sealed bag for up to 30 days. Thaw overnight before reheating.
Sweet Potato Breakfast Hash Recipe Card
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Sweet Potato Breakfast Hash | Quick & Flavorful Skillet
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This hearty sweet potato breakfast hash features savory sausage, fresh sage, and golden eggs. It’s a perfect one-skillet breakfast for cozy mornings or holiday brunches.
Ingredients
¼ cup olive oil (divided)
6 cups sweet potatoes or yams, peeled and diced (approx. 2 large)
1 yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, finely minced
8 oz breakfast sausage (any kind)
1 tbsp fresh sage, finely chopped
1 tsp garlic powder
2 tsp onion powder
½ tsp smoked paprika
1 tbsp unsalted butter
2 tbsp maple syrup (for drizzling)
Salt and pepper to taste
Green onions (for garnish)
6 eggs (fried or over easy)
Instructions
1. Peel and dice sweet potatoes. Heat 2 tbsp olive oil in a skillet, add sweet potatoes in a single layer. Cook without stirring for 3–4 minutes. Then stir and cook 10–12 minutes until tender. Remove from pan.
2. Add remaining oil to skillet. Brown sausage, then add onion, bell pepper, and sage. Cook 3–4 minutes until softened.
3. Stir in garlic, garlic powder, onion powder, smoked paprika, and butter. Cook for 1 minute.
4. Return sweet potatoes to skillet, mix well. Season with salt and pepper. Drizzle with maple syrup.
5. Fry eggs separately or make wells in the hash to cook eggs directly. Cover and cook to desired doneness.
6. Serve hot, garnished with chopped green onions.
Notes
Optional add-ins: black beans, bacon, kale/spinach, rotisserie chicken, soyrizo.
Make-ahead tip: Chop all veggies the night before.
For best crisp, don’t overcrowd the skillet—cook in batches if needed.
Store in an airtight container for up to 5 days. Reheat in oven, microwave, or air fryer.
To freeze, leave out the eggs and store hash in a sealed container for up to 30 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 349
- Sugar: 8g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 198mg
More Such Recipes
Looking for more cozy, seasonal recipes?
Try Grilled Sweet Potatoes for a Smoky Breakfast Twist
Or warm up with Creamy Baked Pumpkin Risotto for a Fall-Inspired Meal
Conclusion
This sweet potato breakfast hash is one of those recipes that adapts to whatever’s in your fridge. Leftover turkey? Toss it in. Want a veggie version? Swap the sausage for kale and beans.
Every bite feels warm, grounding, and just a little bit special. Give it a try, then make it your own. I’d love to hear how you switch it up. Drop a comment, rate the recipe, or tag Kai Recipes on Pinterest or Facebook with your version!