Looking for a quick and easy breakfast option? Try this easy one-pan sweet potato hash recipe that is delicious, healthy, and satisfying. This hearty hash has sweet and savory flavors with sweet potatoes and gold potatoes, onions, sweet bell peppers, and ground pork sausage. It has the perfect blend of warm spices like smoked paprika, cumin, and a little cayenne pepper.
Sweet Potato Hash Options
Serve it as a gorgeous side dish with roasted chicken or grilled pork tenderloin. Or add eggs and bake it in the oven for a complete breakfast fit for a king. Top with avocado or black bean and corn salad for even more flavor. Throw in a Fruit Salad and Tequila Sunrise for special occasion brunches like Mother’s Day or Easter Sunday.
Breakfast at our house has always been special. We are huge breakfast lovers. But by far, our favorite breakfasts involve eggs. Are you a big egg fan? If so, you must try breakfast tacos, ham and cheese quiche, and baked eggs.
Ingredients for Sweet Potato Hash
- Sweet potatoes
- Yukon gold potatoes
- Olive oil
- Seasonings – black pepper, smoked paprika, ground cumin, and ground cayenne pepper
- Pork sausage
- Onion
- Bell peppers – any color, but I like red and orange
- Garlic
- Eggs – if desired
- Fresh parsley
How to make Sweet Potato Hash
Start by peeling and cubing the potatoes. Then, place them in a zipper-sealed bag with a little oil, fresh ground black pepper, paprika, cumin, and ground cayenne pepper. Toss to coat. Heat a large ovenproof skillet over medium heat. Next, add the potatoes and cook while stirring several times.
Meanwhile, in a separate large skillet over medium-high heat, brown the ground pork sausage. When the pork sausage is almost browned, add the onion and cook for a couple of minutes. Then add the peppers and cook for a couple more minutes. Finally, add the garlic and cook for 1 minute, stirring continuously. Using a slotted spoon, remove the sausage mixture, add it to the potatoes, and stir to warm everything up.
If prepared with eggs, make four wells in the hash. Then add one cracked egg per well. Place the skillet in a preheated oven and bake until the eggs are set. Be careful removing the skillet, and always place a pot holder on the handle, even after removing it from the oven. Finally, top with fresh parsley and season generously with salt and pepper.
Recipe Tips
- You can make the recipe with all Yukon Gold or all Sweet Potatoes. You don’t have to peel them, but they do look prettier if you do.
- Any colored bell peppers will work, but I like the sweet flavor of red and orange.
- Substitute any ground pork sausage that you like. I use Bob Evans naturally, but even Italian Sausage is delicious with this and blends well with the potatoes and peppers.
- Eggs are a nutritious added protein. Cook them to your liking. If the whites have not cooked enough, but the yellows seem to be set, remove the pan from the oven and cover it with foil for 5-10 minutes.
- Garlic burns easily and turns bitter if burned, so add it to the final step of the sausage-pepper mixture.
- This recipe is best cooked in two skillets so the potatoes stay crisp, and the sausage/pepper mixture does not overcook.
- For a vegetarian-friendly meal, eliminate the sausage. For a vegan-friendly meal, eliminate the sausage and the eggs. Black beans are a great protein substitute for the sausage.
- This dish is so beautiful that it is perfect for overnight guests and small quaint brunches.
Recipe Variations for Sweet Potato Hash
- Jalapeno and Bacon – Add minced jalapeno to the skillet at the same time as the minced garlic. Replace the ground pork sausage with 1/2 pound of chopped raw bacon and cook until crispy.
- Smoked Sausage and cheddar – Replace ground pork sausage with chunked smoked Sausage (like Kielbasa). After adding the eggs sprinkle the dish with 1 1/4 cups shredded cheddar before placing it in the oven to cook the eggs.
- Italian Sausage and Mozzarella – Replace ground pork sausage with ground Italian Sausage and cook thoroughly. After adding the eggs sprinkle the dish with 1 1/4 cups shredded mozzarella before placing it in the oven to cook the eggs.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at reduced power in the microwave or in a skillet over medium-low heat on the stovetop.
To freeze, first cool to room temperature. Then, spoon the contents into a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight. Reheat at reduced power in the microwave or in a skillet over medium-low heat on the stovetop.
This dish is dependable, delicious, and so beautiful. I sure hope you enjoy this recipe as much as we do. Enjoy my food-loving friends!
More egg recipes you will love!
Sweet Potato Hash Recipe
Ingredients
- 2 sweet potatoes peeled and cubed into bite size 1 inch cubes
- 2 Yukon Gold potatoes peeled and cubed into bite size 1 inch cubes
- 2 tablespoons olive oil
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 pinches ground cayenne peppper
- 1/2 lb ground pork sausage
- 1 small onion chopped
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 2 cloves garlic minced
- 4 eggs
- 1 tablespoon fresh chopped parsley
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Place potatoes, oil, black pepper, smoked paprika, ground cumin, and cayenne pepper in a zipper bag and toss to coat. Heat a large ovenproof skillet over medium heat. Add the potatoes and cook while stirring every few minutes.
- Meanwhile, in a separate skillet, brown the ground pork sausage. When the pork is almost browned, add the onion and cook for 2-3 minutes. Then add the peppers and cook for 2 minutes. Add the garlic and cook for 1 minute, stirring continuously. Now add the sausage mixture to the pan with the potatoes. Cook until the potatoes are tender.
- Make four wells in the potato hash in the four corners. Add one cracked egg per well. Place the skillet in the preheated oven and bake until the eggs are set, 10-15 minutes. Top with fresh parsley and season generously with salt and pepper.
Notes
- You can make the recipe with all Yukon Gold or all Sweet Potatoes. You don’t have to peel them, but they do look prettier if you do.
- Any colored bell peppers will work, but I like the sweet flavor of red and orange.
- Substitute any ground pork sausage that you like. I use Bob Evans naturally, but even Italian Sausage is delicious with this and blends well with the potatoes and peppers.
- Eggs are a nutritious added protein. Cook them to your liking. If the whites have not cooked enough, but the yellows seem to be set, remove the pan from the oven and cover it with foil for 5-10 minutes.
- Garlic burns easily and turns bitter if burned, so add it to the final step of the sausage-pepper mixture.
- This recipe is best cooked in two skillets so the potatoes stay crisp, and the sausage/pepper mixture does not overcook.
- For a vegetarian-friendly meal, eliminate the sausage. For a vegan-friendly meal, eliminate the sausage and the eggs. Black beans are a great protein substitute for the sausage.
- This dish is so beautiful that it is perfect for overnight guests and small quaint brunches.
- Store leftovers in an airtight container in the fridge for up to 3 days. Use reduced power when reheating in the microwave.
Nutrition
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darli t
can the lefties be frozen? would make great quick breakfast burritos!
Beth Pierce
Yes they can and your are correct, that sounds delicious!
Sandra
Such a great day starter!! My kids really enjoyed it! Thanks for the recipe!
Beth Pierce
You are most welcome!
Catalina
This potato hash has everything I love! I will make it again and again!