This hearty Sweet Potato Hash with Sausage is a delicious all-day meal that’s as nourishing as it is satisfying.
Packed with protein from sausage and eggs, plus fiber-rich sweet potatoes, it’s a balanced dish that fuels your body with steady energy.
Low in saturated fat and full of natural vitamins, it’s a quick, one-pan option perfect for busy mornings, meal prep, or even a cozy dinner.
Sweet Potato Hash Sausage
Equipment
- 1 large skillet with lid
- 1 medium frying pan
Ingredients
- 12 oz ground breakfast sausage
- ½ cup red bell pepper diced
- 3 cups sweet potatoes diced (about ½-inch cubes)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
- 4 large eggs
- ¼ cup green onion sliced
- Optional toppings: extra black pepper diced avocado, salsa, shredded cheese, or more green onions
Instructions
- Brown the Sausage for Flavor: Begin by placing a large skillet over medium heat. Once it’s hot, add the ground breakfast sausage. Use a wooden spoon or spatula to break the sausage into small crumbles as it cooks. Continue stirring occasionally until the sausage is no longer pink and has turned a deep golden brown. This step not only ensures the meat is safely cooked but also develops a savory, caramelized flavor that will season the entire dish. Once browned, spread the sausage evenly across the pan to prepare for the vegetables.
- Add Vegetables and Seasoning: Stir in the diced red bell pepper and cubed sweet potatoes. Make sure the potato cubes are cut to about ½-inch pieces so they cook evenly and soften without falling apart. Sprinkle the mixture with salt and black pepper, then pour in the water. The water helps steam the sweet potatoes, speeding up the cooking process while keeping them moist and tender. Stir everything together until the sausage, peppers, and sweet potatoes are evenly combined.
- Steam and Soften the Potatoes: Cover the skillet with a fitted lid and reduce the heat slightly to medium-low. Allow the sweet potatoes to cook undisturbed for about 10 minutes. During this time, the steam will penetrate the potato cubes, softening them while also letting them absorb the savory flavors from the sausage. To check doneness, pierce a cube with a fork—if it slides in easily, the potatoes are ready. If not, cook for a few more minutes, adding a splash of extra water if needed.
- Cook the Eggs Separately: While the sweet potatoes are steaming, place a smaller frying pan on medium heat. Crack in the eggs and cook them to your liking—whether scrambled, over-easy, sunny-side up, or even over-hard. Cooking the eggs separately allows you to control texture and doneness, ensuring they’re perfectly prepared for your preference. For a softer option, leave the yolks slightly runny to create a creamy sauce when broken over the hash.
- Add Fresh Green Onions: Once the potatoes are tender, remove the lid from the skillet. Stir in the sliced green onions, tossing them gently through the hash. This fresh ingredient adds a mild onion flavor and a pop of color, brightening the dish both visually and in taste. Allow the hash to cook uncovered for another 1–2 minutes to let any excess liquid evaporate, leaving behind a hearty mixture with crisp edges.
- Assemble the Hash with Eggs: Carefully place the cooked eggs directly over the hash in the skillet or arrange them individually on top of each serving. The combination of fluffy potatoes, savory sausage, sweet peppers, and protein-rich eggs makes for a complete and balanced meal.
- Garnish and Serve Warm: Finish the dish with your choice of toppings. Sprinkle with extra black pepper for a bolder bite, add diced avocado for creaminess, or spoon on fresh salsa for a zesty kick. A sprinkle of shredded cheese or an extra handful of green onions can also be excellent additions. Serve the hash hot, directly from the skillet, for a cozy and satisfying breakfast, brunch, or dinner.
Notes
- Dice the sweet potatoes into even, ½-inch cubes for quick and uniform cooking.
- Browning the sausage first infuses the hash with rich, savory flavor.
- Covering the pan allows the sweet potatoes to steam, softening faster without burning.
- Eggs can be cooked separately or nestled directly into the hash for fewer dishes.
- Add-ins like mushrooms, jalapeños, or spinach can enhance flavor and nutrition.
- Toppings such as avocado, salsa, or shredded cheese take the dish from simple to gourmet.
- Leftovers work perfectly in wraps or burritos for a quick meal the next day.
Chef’s Secrets for Perfect Hash
The key to a great hash lies in balance—texture, flavor, and timing all play an important role.
Cutting the sweet potatoes into small, uniform cubes ensures they soften quickly while still holding their shape.
Browning the sausage thoroughly at the start builds a flavor base that seasons the vegetables as they cook.
If you prefer eggs with runny yolks, try making small wells in the hash and steaming the eggs directly in the skillet for a one-pan approach.
Don’t be afraid to experiment with different seasonings—smoked paprika, garlic powder, or even a dash of chili flakes can give the dish extra depth.
Serving Suggestions to Try
This dish is versatile enough to shine at breakfast, brunch, or even dinner.
Serve it with toasted sourdough or whole-grain bread for a hearty morning meal.
For a Tex-Mex twist, add salsa, shredded cheese, and avocado, then wrap it in a warm tortilla to make flavorful breakfast burritos.
If you’re serving this for dinner, pair it with a fresh green salad or roasted vegetables for a balanced plate.
For gatherings, consider making a double batch and serving it family-style straight from the skillet for a rustic, inviting presentation.
Best Storage and Reheating Tips
Sweet potato hash stores beautifully, making it an excellent choice for meal prep.
Allow the dish to cool completely before transferring it to an airtight container.
It will keep in the refrigerator for up to 3–4 days. For longer storage, portion the hash (without eggs) into freezer-safe containers and freeze for up to 2 months.
When reheating, use a skillet over medium heat to restore its crisp edges, or microwave in short intervals for a quicker option.
If reheating from frozen, thaw overnight in the fridge before warming.
For eggs, it’s best to prepare them fresh when serving, as reheated eggs can become rubbery.
Frequently Asked Questions
1. Can I make this hash vegetarian?
Absolutely! Simply omit the sausage and replace it with plant-based sausage, beans, or extra vegetables like mushrooms and zucchini.
You’ll still have a hearty, protein-rich dish.
2. What if I don’t have sweet potatoes?
No problem—regular white potatoes work just as well.
Yukon gold or red potatoes are especially good because they soften nicely while keeping their shape.
3. How can I make this dish spicier?
If you enjoy heat, try adding jalapeños, red pepper flakes, or hot sauce.
Spicy chorizo can also replace the sausage for an even bolder flavor profile.
4. Can I cook the eggs directly in the skillet?
Yes! Once the potatoes are tender, make small wells in the hash, crack the eggs into them, cover the skillet, and cook until the eggs reach your preferred doneness.
5. Is this recipe meal-prep friendly?
Definitely. The hash itself can be cooked ahead and portioned into containers.
Just add freshly cooked eggs when serving, and you’ll have a quick, balanced meal ready in minutes.
