Sweet Potato Hash
Sweet Potato Hash is an easy breakfast skillet recipe that is perfect for chilly fall or winter mornings. The sweet + savory combination of flavors will make this a family favorite!
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Leftover sweet potatoes? No problem! This Sweet Potato Hash recipe makes for a fantastic breakfast or brunch. It’s an easy recipe that can be made entirely in a single skillet. The diced sweet potatoes sauté with onions and bell peppers until soft. Then just add a couple of eggs and some cooked breakfast sausage. *Boom* Your family will be begging you to make this again next weekend!
What is Hash?
Hash is a catch-all term that is used to describe a dish where chopped meat, onions and potatoes are fried together in the same pan. The word itself comes from the French word “hacher” which means “to chop.” (In case you were wondering, hash brown comes from the same term.)
Hash can be served for breakfast, lunch or dinner, although the most common versions are breakfast or brunch. Corned Beef Hash using canned corned beef is a common variation, and it become especially popular during World War II when fresh meat was difficult to find. You might also be familiar with Who Hash – which was the last can the Grinch took from the Whos. We can only guess what type of meat was used in Who Hash, although my bet is on roast beast.
Sweet Potato Hash
All kidding aside, this Sweet Potato Hash is absolutely fantastic! Hash is a common way to use up leftovers meats, potatoes and onions. This version puts a spin on the classic version of hash by using sweet potatoes. The flavor of the sweet potatoes pairs especially well with breakfast sausage. Add in some sauteed onions and bell peppers along with some seasonings, and you’ve got an excellent (and easy) breakfast skillet meal!
Ingredients
- Sweet Potatoes – The slightly sweeter flavor of the sweet potatoes pairs especially well with the savory ingredients in this recipe. Russet potatoes could be substituted if desired. The cooking time might vary slightly if you use different potatoes.
- Onions, Bell Peppers and Garlic – Sauteed onions and bell peppers are a common base for hash, and the garlic adds a bit more of the savory aromatic flavor. Hash recipes are a great way to use leftovers, so if you have other veggies hanging around in the fridge, throw ’em in! Mushrooms, spinach and/or kale would all go well in this recipe.
- Ground Pork Breakfast Sausage – Feel free to use any type of sausage in this recipe. We particularly enjoy a ground sausage with sage, but other types will work, too. Maple breakfast sausage links, spicy sausage or even Italian sausage would all work in this recipe. (The Italian sausage would give this recipe more of a lunch or dinner vibe, but it would still be delicious!)
- Onion Powder, Salt and Smoked Paprika – These spices balance the sweetness from the potatoes quite well.
- Eggs – The eggs cook in the same skillet as the rest of the hash, and they turn the recipe from a side dish into a meal.
- Green Onions – Sprinkling a few chopped green onions on top before serving adds a bright fresh flavor to this recipe. Don’t skip this part!
One Pan Meal
This entire Sweet Potato Hash is cooked in a single skillet. That means clean-up is a cinch, and I’m a fan of easy clean-up in the kitchen! The sausage gets cooked in the skillet first, and then it is removed and patted dry once cooked.
You’re looking for ~2 tablespoons of oil in the skillet for the potatoes, onions and bell peppers. The sausage I used didn’t leave too much leftover fat in the skillet, so I added olive oil. However, if you use a different sausage (or bacon), then you might have too much fat in the skillet. Just eyeball it and adjust accordingly.
How to Store Leftovers
This skillet recipe produces 4 good-sized servings. If you have leftovers, store them in an airtight container in the fridge for up to 4 days. I do recommend cooking a fresh fried egg to add to the leftovers, though. The eggs just don’t store as well in the refrigerator. To reheat, place the hash in a dry skillet on the stovetop over medium-high heat for 5-6 minutes. Of course, a microwave can be used to reheat the leftovers, although the texture might not be quite the same.
If you’re looking for a fantastic breakfast or brunch recipe, then make a hash! This Sweet Potato Hash is a great way to use leftover ingredients. It’s also quite a flexible recipe, so feel free to adjust based on what you’ve got hanging around the kitchen. I hope you enjoy this recipe as much as we do – Cheers!
Did you make this Sweet Potato Breakfast Hash recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Sweet Potato Hash
Ingredients
- 8 oz. ground pork breakfast sausage
- {optional} 2 Tbsp olive oil
- 2 medium sweet potatoes peeled and cut into ½” cubes
- ¾ cup diced yellow onions
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 tsp minced garlic
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp smoked paprika
- ½ tsp red pepper flakes
- 4 large eggs
- sliced green onions
Instructions
- Place a large cast iron skillet over medium heat. Add sausage and cook for 8-10 minutes, stirring occasionally, or until fully cooked.
- Remove sausage from skillet and pat dry with paper towels; set cooked sausage aside.
- Drain excess grease from skillet, but leave ~2 Tbsp in skillet. (Note: If needed, add olive oil to skillet to get to ~2 Tbsp.)
- Place skillet back over medium heat.
- Once hot, add potatoes, onions and bell peppers.
- Sauté, stirring occasionally, for 10-12 minutes, or until potatoes are fork tender.
- Add minced garlic, onion powder, salt, paprika and red pepper flakes; stir until well combined.
- Add cooked sausage; stir until well combined.
- Using a spatula, make 4 wells in the mixture.
- Crack an egg into each well. Let eggs cook for 3-4 minutes, or until whites are completely set.
- Remove skillet from heat and sprinkle sliced green onions on top.
- Serve hot.
Looking for more sweet potato recipes? Check out these other favorites, too:
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