Sweet Potato Breakfast Hash – Eggs, Sausage & Peppers

This is the kind of breakfast that actually keeps you satisfied. Sweet potatoes get crispy at the edges, peppers add color and crunch, and savory sausage ties it all together. Crack in a few eggs and you’ve got a one-pan meal that’s hearty without feeling heavy.

It works for slow weekends or quick weeknights when you want breakfast-for-dinner. Simple ingredients, bold flavor, and minimal cleanup—what’s not to like?

Sweet Potato Breakfast Hash - Eggs, Sausage & Peppers

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
• 8 ounces breakfast sausage (pork, turkey, or chicken), casings removed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2–3 tablespoons olive oil or avocado oil, divided
• 3–4 large eggs
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped, for garnish

Method

 

1. Par-cook the sweet potatoes. Add the cubed sweet potatoes to a microwave-safe bowl with a splash of water. Cover and microwave 3–4 minutes until just barely tender. Drain and pat dry. This step speeds things up and helps them crisp.
2. Brown the sausage. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spatula. Cook until browned and cooked through, 5–7 minutes. Transfer to a plate, leaving the drippings in the pan.
3. Crisp the sweet potatoes. Add another tablespoon of oil if the pan looks dry. Add the sweet potatoes in an even layer with a pinch of salt and pepper. Cook undisturbed for 3–4 minutes, then stir and continue cooking until golden and crisp on the edges, about 6–8 minutes total.
4. Sauté the veggies. Push the potatoes to one side. Add a little more oil if needed, then the onion and peppers. Season with salt. Cook, stirring, until softened and lightly browned, 4–6 minutes.
5. Add aromatics and spices. Stir in the garlic, smoked paprika, cumin, and red pepper flakes. Cook 30–60 seconds until fragrant.
6. Combine with sausage. Return the sausage to the skillet and toss everything together. Taste and adjust salt and pepper. Spread the hash into an even layer.
7. Make wells and add eggs. Use a spoon to create 3–4 small wells in the hash. Crack an egg into each. Reduce heat to medium-low, cover the skillet, and cook until the whites are set and the yolks are cooked to your liking, 4–6 minutes.
8. Finish and serve. Remove from heat. Sprinkle with chopped parsley or cilantro. Serve hot with hot sauce or a dollop of Greek yogurt, if you like.

What Makes This Special

This hash balances sweet, smoky, and savory in every bite. The sweet potatoes caramelize beautifully, the sausage brings richness, and the peppers add brightness and texture.

It’s flexible, too—easy to tweak for spice level, dietary needs, or whatever you have in the fridge. And since it’s a skillet meal, you get great browning and lots of flavor without fuss.

Ingredients

• 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
• 8 ounces breakfast sausage (pork, turkey, or chicken), casings removed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2–3 tablespoons olive oil or avocado oil, divided
• 3–4 large eggs
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Par-cook the sweet potatoes. Add the cubed sweet potatoes to a microwave-safe bowl with a splash of water. Cover and microwave 3–4 minutes until just barely tender.

   Drain and pat dry. This step speeds things up and helps them crisp.

2. Brown the sausage. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spatula.

   Cook until browned and cooked through, 5–7 minutes. Transfer to a plate, leaving the drippings in the pan.

3. Crisp the sweet potatoes. Add another tablespoon of oil if the pan looks dry. Add the sweet potatoes in an even layer with a pinch of salt and pepper.

   Cook undisturbed for 3–4 minutes, then stir and continue cooking until golden and crisp on the edges, about 6–8 minutes total.

4. Sauté the veggies. Push the potatoes to one side. Add a little more oil if needed, then the onion and peppers. Season with salt.

   Cook, stirring, until softened and lightly browned, 4–6 minutes.

5. Add aromatics and spices. Stir in the garlic, smoked paprika, cumin, and red pepper flakes. Cook 30–60 seconds until fragrant.
6. Combine with sausage. Return the sausage to the skillet and toss everything together. Taste and adjust salt and pepper.

   Spread the hash into an even layer.

7. Make wells and add eggs. Use a spoon to create 3–4 small wells in the hash. Crack an egg into each. Reduce heat to medium-low, cover the skillet, and cook until the whites are set and the yolks are cooked to your liking, 4–6 minutes.
8. Finish and serve. Remove from heat.

   Sprinkle with chopped parsley or cilantro. Serve hot with hot sauce or a dollop of Greek yogurt, if you like.

Keeping It Fresh

Leftover hash keeps well for up to 4 days in an airtight container. For best results, store the eggs separately if possible.

Reheat the hash in a skillet with a touch of oil to revive the crisp edges, or microwave in short bursts. If you’re meal-prepping, cook the hash and add fresh eggs when serving so the yolks stay runny.

Why This is Good for You

• Sweet potatoes deliver fiber and complex carbs that keep you energized, plus beta-carotene for eye and skin health.
• Eggs offer complete protein and choline, which supports brain function.
• Peppers and onions add vitamin C, antioxidants, and extra fiber.
• Balanced macros: protein from sausage and eggs, carbs from sweet potatoes, and healthy fats from olive oil help you feel full longer.

Pitfalls to Watch Out For

• Overcrowding the pan: Too many vegetables at once will steam instead of brown. Use a large skillet or cook in batches.
• Skipping the pre-cook: Raw sweet potatoes can take a long time to soften.

  Par-cooking ensures crisp edges and tender centers.

• Undersalting: Sweet potatoes need a bit of salt to balance their natural sweetness. Season in layers as you cook.
• Burning the garlic: Add garlic after the veggies have softened and cook it briefly to avoid bitterness.

Variations You Can Try

• Make it smoky: Add diced chipotle in adobo or use chorizo instead of breakfast sausage.
• Go veggie: Skip the sausage and add black beans or chickpeas for protein. A sprinkle of feta on top is great.
• Green machine: Stir in chopped kale or spinach in the last 2 minutes until just wilted.
• Spice swap: Use chili powder and coriander, or try Cajun seasoning for a different twist.
• Crispy finish: After cooking the eggs, broil the skillet for 1–2 minutes to add extra char to the edges.
• Dairy-friendly: Finish with shredded sharp cheddar, pepper jack, or crumbles of goat cheese.

FAQ

Can I use pre-cooked sausage?

Yes.

Slice or crumble it and brown lightly in oil to add flavor, then proceed with the recipe. You may need a bit more oil since you won’t have drippings.

What if I don’t have a microwave to pre-cook the sweet potatoes?

Simmer the cubes in salted water for 4–5 minutes, then drain and pat very dry before crisping in the skillet.

How do I keep the eggs from overcooking?

Lower the heat, cover the pan, and check at 4 minutes. Pull the skillet off the heat when whites are set but yolks still jiggle; carryover heat will finish the eggs.

Can I bake this instead of using the stovetop?

Yes.

Roast the sweet potatoes, peppers, and onions on a sheet pan at 425°F (220°C) with oil and spices for 20–25 minutes, stir in cooked sausage, then make wells and crack eggs. Return to the oven until eggs set, 6–9 minutes.

What’s the best pan to use?

A large cast-iron or stainless steel skillet gives the best browning. Nonstick works, but you’ll get less crispness.

Aim for a 12-inch pan to avoid crowding.

Can I use white or yellow potatoes instead?

Absolutely. Russet or Yukon Gold potatoes work well. They’ll need slightly longer to crisp; keep heat medium-high and don’t stir too often.

How do I make it less spicy?

Skip the red pepper flakes and use mild sausage.

You can always add hot sauce at the table for anyone who wants extra heat.

Is this freezer-friendly?

The hash (without eggs) freezes well for up to 2 months. Thaw overnight, then re-crisp in a skillet and add freshly cooked eggs when serving.

Wrapping Up

This Sweet Potato Breakfast Hash with eggs, sausage, and peppers is straightforward, colorful, and deeply satisfying. It’s easy to make, easy to adapt, and easy to love—exactly what you want in a go-to breakfast or weeknight dinner.

Keep the method, swap the mix-ins, and you’ll have a reliable skillet meal any time you need it.