Sweet Potato Breakfast Hash
Sweet potatoes, breakfast sausage, peppers, and onions all mixed together and crispy to make the perfect breakfast 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
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