This Sweet Potato Breakfast Hash is a favorite at my house! To be honest, we rarely eat this breakfast, but it’s regularly on our dinner menu. The sweet potatoes are crispy on the bottom, but creamy on the inside. The peppers give just the right amount of heat and the sausage makes it feel hearty enough to eat for dinner. We always top ours with over-easy eggs and Cholula.

Sweet Potato Hash BLOG (1 of 1)

When I first started making this I was using the breakfast hash recipe from Chrissy Teigen’s cookbook. This recipe is from her second cookbook, but her first cookbook is equally as amazing and if you don’t have either buy them now!! The recipe is great, but I have adapted it quite a bit to better fit our tastes (sweet potatoes instead of regular potatoes, add sausage, skip the dairy).

This is my first non-baking recipe and I’m a little weirded out by it, but mostly into it. I love cooking as well as baking (yes, I do live in the kitchen) so I might just start sharing more of that with y’all if you’re into it too!

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Sweet potato breakfast hash in a big cast-iron pan with over easy eggs on top
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5 from 1 vote

Sweet Potato Breakfast Hash

Sweet potatoes, breakfast sausage, peppers, and onions all mixed together and crispy to make the perfect breakfast hash!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Keyword: breakfast, breakfast hash, hash, onions, peppers, sausage, sweet potato
Servings: 4

Ingredients

For Hash:

  • 3 large sweet potatoes cut in 1/2 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 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 cast-iron pan (you can use a regular pan) 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
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Sweet Potato Breakfast Hash

  1. Preheat your oven to 450 degrees (F). On a baking sheet lined with a silicone mat (this is my favorite) spread the cubed sweet potatoes in a single layer and drizzle with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Bake for about 20 minutes or until the sweet potatoes are soft.
  2. Heat a large cast-iron skillet (this is my favorite) over medium-high heat. You can also use a regular pan if you don’t have cast-iron. Add 1 tablespoon of olive oil.
  3. When the oil is very hot add the diced onion, jalapenos, bell pepper, and garlic. I hate dicing veggies, especially in big quantities, so I use this chopper almost every time I cook and it makes my life SO much easier. Season with paprika, salt, and pepper. Saute 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.
  4. While the onions and peppers are cooking, cook the sausage in a medium pan over medium-high heat. Break it up with a silicone spatula and let it cook through. Remove from heat and drain the grease.
  5. 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.
  6. If you want to serve with eggs (I recommend you do), cook them now.
  7. Remove from heat and serve.

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