Why You’ll Love This Sweet Potato Breakfast Hash
- It’s a complete, balanced meal in one pan. You’ve got your complex carbs from the sweet potatoes, protein from the eggs (and sausage, if you choose), and plenty of veggies all mingling together. It saves on washing up and makes for a seriously satisfying plate.
- The flavor profile is incredibly dynamic. The natural sweetness of the potatoes plays so nicely against the savory, smoky notes from the paprika and the slight kick from the black pepper. Every bite is a little different, and honestly, it never gets old.
- It’s a fantastic meal-prep hero. You can cook the entire hash base ahead of time and simply reheat portions throughout the week, frying a fresh egg to order each morning. It makes busy weekday breakfasts feel special and completely effortless.
- It’s endlessly customizable. Not a fan of bell peppers? Swap in mushrooms. Want to make it vegetarian? Skip the sausage and add some black beans. This recipe is a template for your breakfast dreams—feel free to make it your own.
Ingredients & Tools
- 2 medium sweet potatoes (about 500g), peeled and diced into 1/2-inch cubes
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 200 g smoked sausage or chorizo, sliced (optional, for a vegetarian version, omit)
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional, for heat)
- To taste sea salt and freshly cracked black pepper
- 4-6 large eggs
- For serving: fresh parsley or chives, chopped
Tools: A large, oven-safe skillet (cast iron is ideal), a sharp knife, a cutting board.
The quality of your spices really makes a difference here—fresh smoked paprika has a gorgeous aroma that fills the kitchen. And don’t stress about perfectly even dicing; rustic, slightly uneven pieces add to the hash’s charming texture.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Dice your potatoes evenly. This is probably the most important step for even cooking. Aim for 1/2-inch cubes. If they’re too big, they’ll take forever to soften; too small, and they might turn to mush.
- Don’t skip the preheating of the skillet. A properly hot pan is key to getting a good sear on the sweet potatoes instead of them just steaming. You want those little crispy, caramelized edges—that’s where the magic is.
- What kind of sausage works best? I love the smokiness of andouille or a good chorizo, but Italian sausage or even some chopped bacon would be delicious. For a vegetarian twist, a can of drained and rinsed black beans added at the end with the spices is fantastic.
- To peel or not to peel? Honestly, it’s up to you! Sweet potato skins are edible and packed with nutrients. If they’re organic and you give them a good scrub, leaving the skin on adds a nice texture and saves you time.
How to Make Sweet Potato Breakfast Hash
Step 1: Prep Your Veggies. This is your mise en place moment. Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the onion and bell pepper, and mince the garlic. If using sausage, slice it into half-moons. Having everything ready to go makes the cooking process smooth and stress-free.
Step 2: Start the Sausage & Onions. Place your large skillet over medium-high heat and add one tablespoon of oil. If you’re using sausage, add it now and cook for 3-4 minutes until it’s nicely browned and has rendered some fat. Remove the sausage with a slotted spoon and set it aside. Add the diced onion to the same skillet and cook for about 4-5 minutes until it becomes soft and translucent. You’ll notice the onion soaking up all those delicious savory flavors left behind by the sausage.
Step 3: Cook the Sweet Potatoes. Now, add the remaining tablespoon of oil and the diced sweet potatoes to the skillet. Spread them out in a single layer as much as possible—this is crucial for browning. Let them cook undisturbed for about 5 minutes to get a good sear on one side. Then, give everything a good stir. Season with a good pinch of salt and pepper. Continue cooking for another 10-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork but still hold their shape.
Step 4: Add the Aromatics and Spices. Reduce the heat to medium. Add the diced bell pepper and cook for 2-3 minutes until it just begins to soften. Now, add the minced garlic, smoked paprika, garlic powder, thyme, and cayenne (if using). Stir constantly for about 60 seconds—just until the garlic is fragrant. Be careful not to burn it! This toasts the spices and really wakes up their flavors.
Step 5: Create Wells for the Eggs. If you removed sausage earlier, stir it back into the hash now. Taste and adjust seasoning with more salt and pepper. Using the back of a spoon, create 4 to 6 small wells or divots in the surface of the hash. This is where you’ll crack your eggs—the wells help keep the whites contained so they cook neatly.
Step 6: Cook the Eggs to Perfection. Carefully crack one egg into each well. You can season the eggs with a tiny pinch of salt. For sunny-side-up eggs, cover the skillet with a lid and cook for 4-6 minutes, or until the egg whites are set but the yolks are still runny. If you prefer a more set yolk, cook for a minute or two longer. The trick is to keep the heat medium-low now so the bottom of the hash doesn’t burn while the eggs cook through.
Step 7: Garnish and Serve Immediately. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle generously with freshly chopped parsley or chives for a burst of fresh color and flavor. Serve right from the skillet at the table for a real show-stopping breakfast.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice provides a bright, fresh contrast to the rich, hearty hash.
- Buttery avocado slices or a quick guacamole — The creamy, cool fat from the avocado balances the smokiness and spice beautifully, adding another layer of texture.
- Warm, buttered cornbread or toast — Perfect for mopping up every last bit of runny egg yolk and those delicious crispy bits from the bottom of the skillet.
Drinks
- A sharp, fresh grapefruit juice — Its citrusy bitterness cuts through the richness of the dish and cleanses the palate wonderfully.
- A robust cup of coffee — A dark roast coffee stands up well to the strong, smoky flavors in the hash, making for a classic and comforting pairing.
- A spicy Bloody Mary — For a weekend brunch, the savory, spicy notes of a well-made Bloody Mary complement the paprika and sausage in the hash exceptionally well.
Something Sweet
- A warm berry crumble — The sweet and tart berries with a crunchy oat topping feel like a natural, cozy progression after the savory main event.
- Orange and almond cake — A slice of moist, not-too-sweet cake with a cup of tea is a lovely, light way to finish the meal.
- Simple yogurt with honey and walnuts — This is my go-to for a quick, healthy, and satisfying end that doesn’t feel heavy.
Top Mistakes to Avoid
- Mistake: Crowding the skillet. If you dump all the sweet potatoes in and they’re piled on top of each other, they’ll steam instead of fry. You’ll miss out on those delicious caramelized edges. If your skillet is small, cook the potatoes in two batches.
- Mistake: Not tasting as you go. Seasoning in layers is key. Season the potatoes when they go in, and then definitely taste and adjust again before adding the eggs. Potatoes need a fair amount of salt, so don’t be shy.
- Mistake: Cooking the eggs on too high heat. Once the eggs go in, you need gentle, indirect heat to cook the whites through without burning the bottom of the hash or overcooking the yolks. Covering the pan is the secret weapon here.
- Mistake: Using old, dull spices. That jar of paprika that’s been in your cupboard for three years has lost its punch. Fresh spices make a world of difference in a simple dish like this where they are a star player.
Expert Tips
- Tip: Par-cook the sweet potatoes. For a seriously speedy weekday breakfast, you can par-cook the diced sweet potatoes in the microwave for 3-4 minutes before adding them to the skillet. This cuts the stovetop cooking time in half.
- Tip: Make it ahead for easy mornings. Cook the entire hash (sans eggs) and let it cool completely. Store it in an airtight container in the fridge for up to 4 days. Reheat a portion in a small skillet and then create a well for your egg. It’s the ultimate fast, gourmet breakfast.
- Tip: Get creative with toppings. Beyond a fried egg, try a dollop of cool Greek yogurt or sour cream, a sprinkle of crumbled feta or goat cheese, or a drizzle of hot sauce or pesto. Toppings add a final personal touch.
- Tip: Use your oven for a hands-off approach. After browning the sausage and onions on the stovetop, toss everything with the oil and spices on a large baking sheet. Roast at 200°C (400°F) for 20-25 minutes, then make wells and crack the eggs on top for the last 8-10 minutes of cooking.
FAQs
Can I make this hash vegan?
Absolutely! It’s very easy to adapt. Simply omit the sausage and eggs. For protein, stir in a can of drained and rinsed black beans or chickpeas when you add the spices. To replace the egg, a sprinkle of nutritional yeast can add a cheesy flavor, or you could serve it with a side of sliced avocado for creaminess. It’s still a incredibly flavorful and satisfying dish.
My sweet potatoes are taking forever to cook. What did I do wrong?
This usually happens for one of two reasons: the dice was too large, or the heat was too low. Remember, you want a steady medium-high heat to cook the potatoes through while browning the outside. If they’re still stubborn, add a couple tablespoons of water to the skillet and cover it for a few minutes to steam them tender, then uncover to let the water evaporate and crisp them up again.
Can I freeze the cooked hash?
You can freeze the hash base (the potato and vegetable mixture, without eggs) for up to 3 months. Let it cool completely, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating in a skillet. I don’t recommend freezing the hash with eggs, as the texture of the eggs becomes rubbery and unpleasant upon thawing.
What other vegetables can I add?
This recipe is a fantastic clean-out-the-fridge meal! Diced zucchini, chopped mushrooms, or even some kale or spinach (add the greens at the very end to wilt) work wonderfully. Just be mindful of cooking times—add harder veggies like carrots with the sweet potatoes, and softer ones like mushrooms with the bell peppers.
The bottom of my hash is burning before the potatoes are cooked. Help!
Ah, a common skillet dilemma! This means your heat is too high. Immediately reduce the heat to medium and add a tablespoon or two of water or broth. Scrape up any browned bits (they’re flavor!), cover the skillet, and let the potatoes steam for 5 minutes to finish cooking. Then, uncover to evaporate any remaining liquid. It’s a quick fix that saves the dish!
Sweet Potato Breakfast Hash
Wake up to a hug on a plate! This easy sweet potato breakfast hash is hearty, smoky & perfect for meal prep. Topped with a runny egg, it's a one-pan wonder.
Ingredients
Ingredients
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2 medium sweet potatoes (about 500g, peeled and diced into 1/2-inch cubes)
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1 large yellow onion (diced)
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1 red bell pepper (diced)
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2 cloves garlic (minced)
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200 g smoked sausage or chorizo (sliced (optional, for a vegetarian version, omit))
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2 tbsp olive oil or avocado oil
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1 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp dried thyme
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1/4 tsp cayenne pepper (optional, for heat)
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To taste sea salt and freshly cracked black pepper
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4-6 large eggs
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For serving fresh parsley or chives (chopped)
Instructions
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Prep Your Veggies. This is your mise en place moment. Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the onion and bell pepper, and mince the garlic. If using sausage, slice it into half-moons. Having everything ready to go makes the cooking process smooth and stress-free.01
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Start the Sausage & Onions. Place your large skillet over medium-high heat and add one tablespoon of oil. If you're using sausage, add it now and cook for 3-4 minutes until it's nicely browned and has rendered some fat. Remove the sausage with a slotted spoon and set it aside. Add the diced onion to the same skillet and cook for about 4-5 minutes until it becomes soft and translucent. You'll notice the onion soaking up all those delicious savory flavors left behind by the sausage.02
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Cook the Sweet Potatoes. Now, add the remaining tablespoon of oil and the diced sweet potatoes to the skillet. Spread them out in a single layer as much as possible—this is crucial for browning. Let them cook undisturbed for about 5 minutes to get a good sear on one side. Then, give everything a good stir. Season with a good pinch of salt and pepper. Continue cooking for another 10-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork but still hold their shape.03
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Add the Aromatics and Spices. Reduce the heat to medium. Add the diced bell pepper and cook for 2-3 minutes until it just begins to soften. Now, add the minced garlic, smoked paprika, garlic powder, thyme, and cayenne (if using). Stir constantly for about 60 seconds—just until the garlic is fragrant. Be careful not to burn it! This toasts the spices and really wakes up their flavors.04
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Create Wells for the Eggs. If you removed sausage earlier, stir it back into the hash now. Taste and adjust seasoning with more salt and pepper. Using the back of a spoon, create 4 to 6 small wells or divots in the surface of the hash. This is where you'll crack your eggs—the wells help keep the whites contained so they cook neatly.05
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Cook the Eggs to Perfection. Carefully crack one egg into each well. You can season the eggs with a tiny pinch of salt. For sunny-side-up eggs, cover the skillet with a lid and cook for 4-6 minutes, or until the egg whites are set but the yolks are still runny. If you prefer a more set yolk, cook for a minute or two longer. The trick is to keep the heat medium-low now so the bottom of the hash doesn't burn while the eggs cook through.06
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Garnish and Serve Immediately. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle generously with freshly chopped parsley or chives for a burst of fresh color and flavor. Serve right from the skillet at the table for a real show-stopping breakfast.07
