This sweet potato breakfast hash is warm and hearty and the perfect fall breakfast. A combination of sautéed sweet potatoes, caramelized onions, fresh sage and savory sausage. Serve this delicious hash with some fried Mickey shaped eggs.
6 cupsSweet potatoes or yamspeeled, diced (about 2 large sweet potatoes)
1Yellow oniondiced small
1Red bell pepperdiced small
4clovesGarlicfinely minced
8ozSausagebreakfast (any kind will work)
1tablespoonSagefresh, chopped fine
1teaspoonGarlic powder
2teaspoonOnion powder
½teaspoonSmoked paprika
1tablespoonButterunsalted
2tablespoonMaple syrupdrizzled on top of hash
Salt and pepper to taste
Green onionfor garnish
6Eggsfried or over easy
Instructions
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!