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Sweet Potato Breakfast Hash - Eggs, Sausage & Peppers

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.