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