This Sweet Potato Sausage Hash is a hearty, flavor-packed dish that brings together smoky sausage, tender sweet potatoes, and a medley of savory spices. In just 30 minutes, you’ll have a satisfying meal that’s perfect for breakfast, brunch, or even dinner. The crispy edges of the sweet potatoes contrast beautifully with the juicy sausage, creating a texture that’s both comforting and exciting.
Packed with vitamin A and protein, this dish is as nourishing as it is delicious. The natural sweetness of the potatoes balances the savory sausage, while a hint of spice adds depth to every bite. It’s a quick, wholesome option that will leave your kitchen smelling amazing and your taste buds thoroughly satisfied.
What You’ll Need
- 2 Tablespoons olive oil, divided (1 Tablespoon for potatoes, 1 Tablespoon for sausage mixture)
- 2 large sweet potatoes (peeled if desired, chopped into bite-sized pieces)
- 3 apple chicken sausages (sliced into rounds; substitute with any sausage of choice)
- ½ green bell pepper (chopped; substitute with red or yellow bell pepper for sweetness)
- ¼ cup onion (diced; yellow or red onion works well)
- ½ teaspoon smoked paprika (adds a smoky flavor; substitute with regular paprika if needed)
- ½ teaspoon chili powder (adjust to taste for more or less heat)
- ½ teaspoon cumin (adds warmth and depth)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon pepper (freshly ground preferred)
- 2 teaspoons dried cilantro (substitute with fresh cilantro if available)
- 4 eggs (large, for topping the hash)
How to Make It
- Cook the sweet potatoes: Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add the chopped sweet potatoes and stir to coat in oil. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Prepare the sausage mixture: In a separate skillet, heat the remaining 1 Tablespoon of olive oil over medium heat. Add the sliced sausages, chopped bell pepper, diced onion, smoked paprika, chili powder, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the onions and peppers are softened and the sausages are lightly browned.
- Combine the potatoes and sausage mixture: Transfer the cooked sweet potatoes to the skillet with the sausage mixture. Gently stir everything together, being careful not to mash the potatoes.
- Cook the eggs: Use a spoon to create 4 small wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks reach your desired doneness.
- Serve warm: Divide the hash into 4 servings, ensuring each portion has an egg. Garnish with dried cilantro (or fresh cilantro, if using) and enjoy immediately!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Sweet Potato Sausage Hash with a drizzle of sriracha mayo or a dollop of avocado crema for a creamy kick. For a fresh touch, sprinkle with chopped green onions or crumbled feta cheese. If you love a bit of heat, add a few dashes of hot sauce or a spoonful of pickled jalapeños.
Make It Your Own: Recipe Variations
Swap out the apple chicken sausages for spicy Italian sausage or turkey sausage to change up the flavor profile. Not a fan of sweet potatoes? Try butternut squash or regular potatoes instead. For a vegetarian twist, skip the sausage and add black beans or tofu crumbles for extra protein.
Quick Tips for Busy Cooks
Save time by pre-chopping your veggies the night before or using pre-diced onions and peppers. If you’re short on skillets, cook the sausage and veggies first, then set them aside while you cook the sweet potatoes. You can also crack the eggs directly into the skillet without clearing space—just push the hash aside slightly to make room.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the hash in a skillet over medium heat, adding a splash of water or oil to prevent sticking. For the eggs, it’s best to cook them fresh, but you can reheat the rest of the hash and top it with a fried or poached egg for a quick meal.
Equipment You’ll Love
A large non-stick skillet is your best friend for this recipe—it ensures even cooking and easy cleanup. If you don’t have a lid for your skillet, use a baking sheet or aluminum foil to cover it while the eggs cook. A sharp chef’s knife will make chopping sweet potatoes and veggies a breeze!
Sweet Potato Sausage Hash Recipe
Ingredients
- 2 Tablespoons olive oil divided
- 2 large sweet potatoes
- 3 apple chicken sausages sliced
- 1/2 green bell pepper chopped
- 1/4 cup onion diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried cilantro
- 4 eggs
Instructions
- Chop sweet potatoes (peel if desired) and place in skillet with 1 Tablespoon of olive oil over medium heat.
- Stir potatoes until coated in olive oil.
- Cover skillet and cook until potatoes are cooked through (about 10 minutes).
- In a separate skillet, heat remaining Tablespoon of olive oil.
- Cook sausage, peppers, onion, and spices until onions and peppers are cooked through.
- Transfer potatoes from skillet to vegetable and sausage skillet and stir until combined, being careful not to mash the potatoes.
- Clear four areas on your skillet to crack eggs.
- Crack eggs and cover skillet for 5-7 minutes, allowing eggs to cook.
- Serve warm, with an egg in each serving.