Sweet Potato Breakfast Hash with Sausage and Eggs
Crispy sweet potatoes, browned sausage, peppers and spinach in one skillet, finished with eggs baked right on top. A hearty 35-minute breakfast-for-dinner.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 425
- Protein
- 15 g
- Per serving
- $2.03
Why this recipe works
This is the hash to make when you want breakfast for dinner but need it to be a real meal. Sweet potatoes cook faster than regular potatoes and bring a little sweetness against the savory sausage.
- Small, even cubes of sweet potato brown and cook through in the same time.
- Covering the pan for the first few minutes steams the potatoes tender; uncovering lets them crisp.
- The eggs cook right in the hash, so there is only one pan to wash.
Ingredients
To serve
You will need
- 12-inch cast iron or nonstick skillet with a lid
Method
Tap a step number to mark it done.
Brown the sausage
Cook the sausage in the skillet over medium-high heat, breaking it up, until browned. Move to a plate, leaving the fat in the pan.
Steam the sweet potatoes
Add the oil and sweet potatoes, stir to coat, then cover and cook over medium heat, stirring once, until nearly tender.
Crisp and season
Uncover, add the onion, pepper, paprika, garlic powder and salt and cook, stirring only now and then, until the potatoes are browned at the edges.
Add the eggs
Stir in the sausage and spinach until wilted. Make 4 wells, crack an egg into each, cover and cook until the whites are set but the yolks are runny.
Serve
Scatter with scallions and serve from the pan with hot sauce.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Cut the sweet potatoes small and even; big chunks burn outside before they soften.
- Resist stirring too often once uncovered; the potatoes need contact with the pan to crisp.
- Leftover hash (without the eggs) reheats well in a hot skillet for a quick breakfast.
Nutrition per serving
425 calories
$2.03 estimated cost per serving
Where the calories come from
| Protein | 14% of calories | 15 g |
|---|---|---|
| Carbs | 38% of calories | 41 g |
| Fat | 48% of calories | 23 g |
| Fiber | 7 g | |
| Sodium | 770 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Do I need to peel the sweet potatoes?
No. Scrub them well and leave the skin on for extra fiber and texture; peel them if you prefer a softer hash.
Can I make sweet potato hash ahead?
Cook the hash up to step 3, refrigerate it for up to 4 days, then reheat in the skillet and add the eggs.
Is this hash dairy-free?
Yes, as long as your sausage has no dairy fillers; most plain pork breakfast sausage does not.
