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Sweet potato hash in a skillet with 4 baked eggs on top.
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4 from 2 votes

Sweet Potato Hash Recipe

This easy sweet potato hash is a healthy one-pan meal with chicken sausage, eggs, and veggies. Ready in 30 minutes and perfect for breakfast or dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dinners, Eggs, Skillet + One Pot Meals
Cuisine: American
Keyword: sweet potato hash
Servings: 4 servings
Author: Danae Halliday

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 12 ounces cooked chicken sausage cut into approximately 1/2 inch slices
  • 1 pound sweet potatoes peeled and cut into 1/2 inch cubes
  • 2 red bell peppers chopped
  • 4 green onion sliced thin (about 1/2 cup)
  • 1 teaspoon kosher salt or to taste
  • Black pepper to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 4 eggs

Instructions

  • Preheat oven to 400° F.
  • Place the sweet potato cubes into a microwave safe bowl. Add in 2 tablespoons of water. Cover with a piece of plastic wrap and cut a small slit in it. Microwave for 3 minutes. Stir and microwave another 2-3 minutes. The sweet potatoes should be soft, but not fully cooked.
  • Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add in the sliced sausage and spread it into a single layer. Let it cook untouched for 1-2 minutes then flip it over. Cook for another 1-2 minutes or until lightly browned and crisp. Remove it from the skillet onto a plate.
  • Add the remaining tablespoon of oil into the skillet and along with the green onions, peppers, sweet potatoes, and spices. Cook for 4-5 minutes, or until the veggies are tender. Stir the sausage back in with the sweet potato mixture.
  • Make 4 small wells in the hash. Crack the eggs into the wells being careful not to break the yolk. Place the skillet into the oven and bake for 10-15 minutes for slightly runny yolks. Serve immediately.

Notes

Storage and Reheating - Store the leftover hash in an airtight container in the fridge for 3-4 days. Reheat the leftovers in the microwave, on the stove or in the oven at 350° F. Top the reheated hash with freshly fried eggs.
Freezing - Freeze the hash (without the eggs) for up to 3 months. Defrost it in the refrigerator overnight before reheating.  
 

Nutrition

Calories: 414kcal | Carbohydrates: 32g | Protein: 21g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 224mg | Sodium: 1581mg | Potassium: 618mg | Fiber: 5g | Sugar: 9g | Vitamin A: 18854IU | Vitamin C: 82mg | Calcium: 73mg | Iron: 3mg