Sweet Potato Hash, my old friend. No matter how long it’s been since I cooked you, what time of day I serve you, or even what specific ingredients make it into my skillet that day (this recipe suggests sweet potatoes, Italian sausage, and bell peppers, but they are by no means the rule), you nourish me, judgement free.
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My favorite wholesome breakfast recipe.
Magnificently flexible, incredibly filling, and loaded with ingredients from every food group, this sweet potato hash can be so many things I need at any given moment:
- a healthy, all-in-one meal
- a protein-packed breakfast, impressive brunch, or easy weeknight dinner
- stellar leftovers that are easy to reheat
- a clean-out-the-fridge situation
- a great excuse to add a runny egg to something (I am always happy to have this)
In addition to being loaded with vegetables and protein, this sweet potato hash is Whole30 and paleo-friendly, as well as gluten-free and dairy-free.
5 Star Review
“I just tried this last night and it was a HIT. It’s probably my favorite thing I’ve ever made from this site!”
— Anna —
My Tips for Perfect Sweet Potato Hash
- Customize It to Your Tastes. This recipe for sweet potato hash with sausage and bell peppers is a springboard to get you started, but it is by no means the only combination. Try it with bacon in place of the sausage or add a handful of kale for a super boost of greens.
- Leave the Skin On. Even if you don’t like sweet potato peels, they’re so small once the potatoes are diced, they’re not very noticeable. Plus you get some extra fiber from the skins!
- Don’t Skip the Vinegar. Adding vinegar to the water used to boil the sweet potatoes helps them hold their shape and enables their outsides become golden and crispy. No mushy potatoes in this hash recipe!
How to Make Sweet Potato Hash
Cook the Potatoes. Boil the potatoes with vinegar and salt, until tender.
Brown the Sausage. Cook the Italian sausage, then transfer it to a plate.
Cook the Veggies. Sauté the peppers, then add the sweet potatoes.
Add the Remaining Hash Ingredients. Stir in the sausage, green onion, sriracha, and spices.
Crack in the Eggs. Make small wells for your eggs, then carefully pour the eggs into each one.
Bake. Bake the hash at 400 degrees F for 10 to 15 minutes (or until your eggs are as done as you like). Scoop onto serving plates and ENJOY!
What to Serve With This Recipe
This sweet potato hash with eggs is a wonderful all-in-one meal, but here are a few ideas of what to serve with it if you’d like to bulk it up further:
- Whole Grain Toast. If you don’t need this sweet potato hash to be Paleo or Whole30, try it piled on top of a thick slice of high-quality toasted bread.
- Bacon. For the meat-lovers at your table, add a side of Oven Baked Bacon.
- Fruit. A simple side of fresh fruit would be delicious and healthy, or try my Fruit Salad.
Dietary Notes
- This recipe is Whole30 and Paleo as written.
- Make It Vegetarian. Take a note from this Chickpea Hash and use a 15-ounce can of chickpeas instead of the meat.
- Make it Vegan. Use chickpeas or a vegetarian meat crumbles in place of the sausage; omit the eggs.
Sweet Potato Hash
Video
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Ingredients
- 1 pound sweet potatoes scrubbed and chopped into ¾-inch dice (no need to peel, about 2 medium)
- 2 teaspoons white wine vinegar
- 2 teaspoons kosher salt divided
- 8 ounces fresh bulk spicy Italian or mild Italian turkey or chicken sausage if you can’t find one of these varieties in chicken or turkey, use pork sausage instead
- 1 to 2 tablespoons extra-virgin olive oil plus additional as needed
- 2 red bell peppers cored and ½-inch diced
- 3 medium green onions chopped, divided
- ½ teaspoon Sriracha
- ¼ teaspoon ground black pepper
- 4 large eggs
- For serving: diced avocado non-fat plain Greek yogurt, shredded cheddar cheese (optional)
Instructions
- Place a rack in the center of the oven and preheat the oven to 400 degrees F.
- Place the potatoes in a medium saucepan. Cover with water by 2 inches, then add the vinegar and 1 1/2 teaspoons salt. Bring to a boil, lower the heat, then simmer for 5 minutes. The potatoes should be fork tender but not total mush. Drain and set aside.
- Meanwhile, heat a large (12-inch), cast iron or similar oven-safe skillet over medium heat. If using chicken or turkey sausage, add 2 teaspoons olive oil (if using pork sausage, you may not need the oil). Add the sausage, and sauté for 6 to 8 minutes, breaking the meat into small pieces, until lightly browned and cooked through. If the skillet looks dry at any point, drizzle in additional oil to keep the pan from drying out. With a slotted spoon, transfer to a plate.
- Add 1 tablespoon oil and bell peppers to the pan. Increase the heat to medium-high and let cook for 4 minutes, until they are beginning to soften.
- Add the drained sweet potatoes to the pan. Cook, tossing occasionally with a spatula, for 6 to 8 minutes, until the sweet potatoes are lightly browned. If the pan becomes dry at any point, drizzle in more oil as needed to prevent sticking. Return the sausage to the pan. Add half of the green onion, sriracha, black pepper, and the remaining 1/2 teaspoon salt. Stir and let cook 2 minutes.
- Create 4 wells in the hash where you will crack each egg. Working one egg at a time, crack an egg into a small bowl, then carefully pour it into one of the wells. Quickly repeat with the remaining eggs.
- Transfer the skillet to the oven and bake until the eggs are done to your liking, about 10 to 15 minutes for lightly runny yolks. Sprinkle with the remaining green onions and any desired toppings. Scoop generously onto plates, ensuring each serving has an egg. Enjoy immediately.
Notes
- TO MAKE AHEAD: For easy sweet potato hash meal prep, chop the sweet potato, bell pepper, and green onion up to 1 day in advance. Store in separate storage containers in the refrigerator.
- TO STORE: Place leftover hash in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a cast iron skillet in the oven at 350 degrees F until hot. You can also reheat this dish in the microwave. Top rewarmed hash with a freshly fried egg.
- TO FREEZE: Store the hash (without the eggs) in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, and top with fresh eggs just before reheating.
Hey Erin! I am trying to find your curried hash recipe. Pinterest now brings me to this link. I’ve tried searching online but cannot find it.
Hi Victoria, we no longer have that recipe but please email us at hello@wellplated.com and we will get you a copy of it. Thank you!