Sweet Potato Breakfast Hash is a delicious combination of sweet potatoes, bell peppers, onion, jalapeƱo, and sausage cooked in a cast iron pan. It is a healthy and simple breakfast or brunch dish!
This Breakfast Hash bowl makes a pretty frequent appearance in our house. It is so perfect for a weekend brunch or even dinner. It is healthy, paleo, delicious, and simple. What more could you ask for? If you're wanting a sweeter breakfast option try out my Raspberry Cinnamon Rolls.
If you're looking for more breakfast or brunch recipes check out these Caramel Cinnamon Rolls, Coffee Scones, or Cinnamon Sugar Donuts.
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Why You'll Love This Recipe
- The combination of fresh flavors from the vegetables and the savory breakfast sausage is irresistible.
- Sweet Potato Hash is a healthy and satisfying meal.
- It is versatile. It is easy to add in or take out different ingredients to suit your personal taste. My Apple Pop Tarts are versatile as well!
Ingredients
- I recommend cutting your sweet potatoes rather small so it's easier to get a bit of everything in one bite.
- Breakfast Sausage will add protein and density to the hash, but can be left out if needed.
- You can use any color of bell pepper that you prefer.
- JalapeƱo will add a touch of spice, but can be left out if you don't like spicy food.
- I like to sautƩ the onion until it is very soft.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The sweet potatoes can be replaced with russet potatoes for a less sweet taste overall.
- The breakfast sausage can be swapped out for ground turkey, bison, beef, or bacon.
- You can put a southwest spin on this by adding black beans, taco seasoning, and shredded cheese.
- Make this hash vegan by leaving out the meat and egg.
- Chickpea can be added while cooking.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 450 degrees (F).
STEP 2: Line a baking sheet with a silicone mat or parchment paper. Spread the cubed sweet potatoes in a single layer and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper.
STEP 3: Bake for about 20 minutes or until the sweet potatoes are soft.
STEP 4: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. When the oil is hot add the diced onion, jalapeƱos, bell pepper, and garlic. Season with paprika, salt, and pepper.
STEP 5: SautƩ for about 8 minutes or until the onions and peppers are soft and starting to brown. Add more olive oil if the pan starts to get dry.
STEP 6: While the onions and peppers are cooking, cook the sausage in a medium pan over medium-high heat. Remove from heat and drain the grease.
STEP 7: Reduce the heat to medium and add the sausage and sweet potatoes to the peppers and onions. Allow the hash to cook for about 15 minutes, stirring on a couple of times to allow the bottom to get crispy. If you want to serve with eggs, cook them now. Remove from heat and serve.
Expert Tips
- Let your pans properly preheat before adding any of your ingredients. It will help things not to stick and make the cooking process go faster.
- Cut the ingredients in similar sizes (the sweet potatoes will obviously be bigger). It makes it easier to get everything in every bite.
Recipe FAQ's
You can! I think it is best served hot and fresh, but you can cook all of the ingredients ahead of time and then combine them and heat the hash up when you are ready to serve.
Refrigerator: If stored correctly in an airtight container the hash will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Sweet Potato Breakfast Hash or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Sweet Potato Breakfast Hash
Ingredients
For Hash:
- 3 large sweet potatoes cut in Ā½ inch cubes
- 2 tablespoons olive oil
- 1 small onion diced
- 2 medium jalapenos diced
- 1 large green bell pepper diced
- 1 tablespoon minced garlic
- 1 pound ground breakfast sausage
- 1 teaspoon paprika
- salt to taste
- pepper to taste
Instructions
For Hash:
- Preheat oven to 450 degrees (F). On a baking sheet lined with a silicone mat or parchment paper spread cubed sweet potatoes in a single layer and drizzle with 1 tablespoon of olive oil. Season with a pinch of salt and pepper. Bake for about 20 minutes or until soft.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
- When the oil is very hot add the diced onion, jalapenos, and bell pepper. Season with paprika, salt, and pepper. Saute for about 8 minutes or until the onion and peppers are soft. Add more olive oil if the pan gets too dry.
- While the onions and peppers are cooking cook the breakfast sausage in a separate pan over medium-high heat. Remove from heat and drain grease.
- Reduce the heat to medium and add the drained sausage and sweet potatoes to the pan. Allow the hash to cook for about 15 minutes, stirring only a couple of times. The bottom will get crispy.
- If you want to serve with eggs, cook them now. Remove hash from heat and serve
Notes
- Let your pans properly preheat before adding any of your ingredients. It will help things not to stick and make the cooking process go faster.
- Cut the ingredients in similar sizes (the sweet potatoes will obviously be bigger). It makes it easier to get everything in every bite.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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