This sweet potato breakfast hash is warm and hearty and the perfect fall breakfast. A combination of sautéed sweet potatoes, caramelized onions, crisp bell pepper and savory sausage.
The best part is it all comes together in one pan, making breakfast a breeze.
If there's one meal I look forward to, it's definitely breakfast. This sweet potato breakfast hash consists of perfectly crisp sweet potatoes, fresh sage, lots of yummy vegetables and fried Mickey shaped eggs on the side.
It's ready in less than 30 minutes and is sure to become your favorite recipe for breakfast!
Why You Will Love This Recipe
- Perfect for a crowd- This potato hash is cooked in one pan making it great for guests to serve themselves.
- Easy to make- This hash comes together in less than 30 minutes. It's also easy to meal prep. You can chop up the sweet potatoes and veggies the night before.
- Customizable- Sweet potatoes pair well with so many flavors, making this recipe easy to customize to your particular taste.
- Great way to use leftovers- This recipe is a great way to put leftover meats or vegetables to good use.
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Sweet potatoes- I peel the sweet potatoes but you can also leave the skin on if you like.
- Sausage- Use turkey, Italian or any kind of breakfast sausage. To make this recipe vegetarian, you can omit the meat.
- Red bell pepper- I prefer red bell peppers over green since they are more sweet. I also love the color they add to this dish. But you can use any color you have on hand; red, green or yellow.
- Onion- You can use either yellow or red onions.
- Garlic- I mince the garlic very fine and add it towards the end of cooking so it doesn't burn.
- Sage- You can find fresh sage inside the produce section along with the other herbs.
- Seasoning- I use smoked paprika, garlic powder and onion powder.
- Eggs- Feel free to serve this hash with Mickey shaped eggs or simply fried or over easy eggs work too.
- Green onions- Garnish with green onions for some added freshness and color.
Step By Step Instructions
STEP 1: Prep veggies. Peel sweet potatoes and cut into small cubes. Dice onion and bell pepper into small dice. Finely mince garlic.
STEP 2: Cook sweet potatoes. Heat 2 tablespoon of oil in large nonstick skillet. Add cubed sweet potatoes and cook for 10-12 minutes until browned and tender. Remove from the pan onto a plate.
STEP 3: Cook sausage and veggies. Heat remaining oil inside pan. Add sausage and break up into small pieces. Cook for 3-4 minutes until crisp and golden. Add diced onions, bell peppers and sage. Cook for an additional 5 minutes until caramelized and soft. Stir in garlic.
STEP 4: Add seasoning. Once the sausage and veggies are cooked, add the sweet potatoes back to the pan. Stir in 1 tablespoon of butter, along with smoked paprika, garlic and onion powder. Cook for an additional minute. Season with salt and pepper.
Drizzle with maple syrup.
STEP 5: Cook eggs. To serve; cook eggs in nonstick pan. Serve eggs on top or on the side of potato hash. Garnish with chopped green onions.
While I love the combination of flavors in this recipe, you really can experiment with a bunch of other ingredients and personalize it to your liking. Here are some delicious ideas.
Black beans- Use canned black beans to give this dish a southwest flare.
Bacon- If you are a bacon lover like me, then no need to explain. Bacon always makes food better.
Kale or spinach- You can go the healthy route and add some yummy greens to this hash and leave out the meat.
Rotisserie chicken- Shred up some rotisserie chicken OR leftover turkey from Thanksgiving. It's like Thanksgiving dinner all over again, except for breakfast.
Soyrizo- This gives the hash so much flavor and just a little bit of spice.
To save on time, consider preparing the veggies the night before, which will help make breakfast a lot easier the next morning.
When cooking your sweet potatoes, make sure your oil is hot before adding them into the pan. Once they are in the pan, do not stir them for 2-3 minutes. This will allow all the sugars in the sweet potatoes begin to caramelize and brown nicely.
If you do not have a large skillet, cook the potatoes in two batches. Do not overcrowd the pan, as this will cause them to steam rather than brown and crisp up.
To make my Mickey shaped eggs, I use a metal cookie cutter which I spray with nonstick spray. Cover pan with a lid and cook until desired doneness. Use a nonstick skillet to cook your eggs in.
To cook your eggs directly inside the hash, make 4 small wells. Carefully add one egg in each well. Cover with a lid and cook eggs until desired doneness.
Yes you can. The skin on sweet potatoes has lots of nutritional value like vitamin C, iron, fiber and many more. But if you aren't fond of the taste or texture, peel away!
Sweet potatoes are so versatile and pair great with so many ingredients. Smoked meats or any kind of vegetables you have in your refrigerator.
Yes, absolutely. This recipe is hearty enough as a full meal or can be served as a side dish.
Storing and Freezing
Store this sweet potato breakfast hash inside an airtight container. Refrigerate for up to 5 days. Reheat inside the oven at 350℉ for 10-12 minutes or inside a microwave for 1 ½-2 minutes or until warmed through.
To reheat inside air fryer, set temperature at 380℉ and cook for 5-6 minutes.
You can freeze this hash (without the eggs) inside an airtight container. Freeze for up to 30 days. Thaw in the refrigerator overnight. Reheat prior to serving.
Other Breakfast Recipes To Try
Sweet Potato Breakfast Hash
- ¼ cup Olive oil divided
- 6 cups Sweet potatoes or yams peeled, diced (about 2 large sweet potatoes)
- 1 Yellow onion diced small
- 1 Red bell pepper diced small
- 4 cloves Garlic finely minced
- 8 oz Sausage breakfast (any kind will work)
- 1 tablespoon Sage fresh, chopped fine
- 1 teaspoon Garlic powder
- 2 teaspoon Onion powder
- ½ teaspoon Smoked paprika
- 1 tablespoon Butter unsalted
- 2 tablespoon Maple syrup drizzled on top of hash
- Salt and pepper to taste
- Green onion for garnish
- 6 Eggs fried or over easy
- Peel sweet potatoes and dice into small cubes. Heat a large skillet over medium heat. Add 2 tablespoon oil; once hot add potatoes in a single layer. Season with salt and pepper. Cook potatoes for 3-4 minutes without stirring. Once the potatoes begin to brown, stir and continue to cook for 10-12 minutes or until tender.
- Remove potatoes from the pan onto a plate.
- Return skillet back to the stove and heat remaining 2 tablespoon of olive oil. Add sausage and cook until browned. Stir in onions, bell peppers and sage. Cook for 3-4 minutes. Add garlic, garlic powder, onion powder and smoked paprika. Add 1 tablespoon of butter and cook for an additional minute.
- Garnish with sliced green onions and drizzle with maple syrup. Fry eggs and serve on top or on the side of sweet potato hash. Enjoy!