Sweet Potato Hash Recipe

Perfect for any time of the day, this tasty Sweet Potato Hash is loaded with wholesome and hearty ingredients like ground pork sausage and fresh garden veggies. For a complete protein-packed meal, add the eggs and bake.

Course breakfast/brunch

Cuisine American

Keyword how to make sweet potato hash, sweet potato breakfast hash, sweet potato hash with eggs

Prep Time 10

Cook Time 30

Servings servings

Calories 492kcal

Author Beth Pierce

Ingredients

2 sweet potatoes peeled and cubed into bite size 1 inch cubes
2 Yukon Gold potatoes peeled and cubed into bite size 1 inch cubes
2 tablespoons olive oil
1/4 teaspoon fresh ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 pinches ground cayenne peppper
1/2 lb ground pork sausage
1 small onion chopped
1 red bell pepper diced
1 orange bell pepper diced
2 cloves garlic minced
4 eggs
1 tablespoon fresh chopped parsley
salt and pepper to taste

Instructions

Preheat oven to 400 degrees.
Place potatoes, oil, black pepper, smoked paprika, ground cumin, and cayenne pepper in a zipper bag and toss to coat. Heat a large ovenproof skillet over medium heat. Add the potatoes and cook while stirring every few minutes.
Meanwhile, in a separate skillet, brown the ground pork sausage. When the pork is almost browned, add the onion and cook for 2-3 minutes. Then add the peppers and cook for 2 minutes. Add the garlic and cook for 1 minute, stirring continuously. Now add the sausage mixture to the pan with the potatoes. Cook until the potatoes are tender.
Make four wells in the potato hash in the four corners. Add one cracked egg per well. Place the skillet in the preheated oven and bake until the eggs are set, 10-15 minutes. Top with fresh parsley and season generously with salt and pepper.

Notes

You can make the recipe with all Yukon Gold or all Sweet Potatoes. You don't have to peel them, but they do look prettier if you do.
Any colored bell peppers will work, but I like the sweet flavor of red and orange.
Substitute any ground pork sausage that you like. I use Bob Evans naturally, but even Italian Sausage is delicious with this and blends well with the potatoes and peppers.
Eggs are a nutritious added protein. Cook them to your liking. If the whites have not cooked enough, but the yellows seem to be set, remove the pan from the oven and cover it with foil for 5-10 minutes.
Garlic burns easily and turns bitter if burned, so add it to the final step of the sausage-pepper mixture.
This recipe is best cooked in two skillets so the potatoes stay crisp, and the sausage/pepper mixture does not overcook.
For a vegetarian-friendly meal, eliminate the sausage. For a vegan-friendly meal, eliminate the sausage and the eggs. Black beans are a great protein substitute for the sausage.
This dish is so beautiful that it is perfect for overnight guests and small quaint brunches.
Store leftovers in an airtight container in the fridge for up to 3 days. Use reduced power when reheating in the microwave.

Nutrition