This post may contain affiliate links. Please read our disclosure policy.

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.

a skillet with sweet potato and sausage hash with peppers and eggs

I’m not sure when you last cooked a hash recipe, but for us the answer is usually too long.

Magnificently flexible, incredibly filling, and loaded with ingredients from every food group, hash can be so many things we 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.

It has a subtle kick from a touch of sriracha, which plays off of the natural sweetness of the sweet potatoes.

Italian sausage, one of my favorite ingredients for skillet recipes ranging from Sausage and Rice Casserole  to Italian Sausage Skillet with Vegetables to Skillet Lasagna with Basil, Italian Sausage, and Butternut Squash, gives the hash even more complexity.

This crispy sweet potato hash is easy enough to pull together for dinner tonight, scrumptious enough to serve at brunch with pride, and if you’re a five-star planner who likes to get ahead on meals for the week, this sweet potato hash is meal-prep friendly too.

A skillet with sweet potato sausage hash with eggs

What is Sweet Potato Hash

Traditionally, hash is served as a stick-to-your-ribs breakfast or brunch and can be on the heavier side.

Like Eggs in Purgatory, it’s a classic you often see on diner menus and combines potatoes, meat, and eggs, cooked together in a skillet, preferably until crispy on the bottom.

Sweet potato hash takes those core ingredients, then gives them a wholesome spin.

The most obvious change is swapping cubed sweet potatoes for the white potatoes, a trick I also use when making these popular Sweet Potato Hash Browns.

When comparing the nutrition of sweet potatoes vs. white potatoes, sweet potatoes are the winner. While both are wonderful additions to a well-rounded, healthy diet, sweet potatoes are packed with oodles of beneficial fiber, vitamins, and beta-carotene.

In addition to the nutritional benefits, I also enjoy using sweet potatoes to make hash because their natural sweetness is especially scrumptious alongside other savory hash ingredients like Italian sausage (or bacon), eggs, and (at least in our house) a dash or two of hot sauce.

a close up of an egg cooked on top of sweet potato hash with sausage and green onion

How to Make Sweet Potato Hash

This recipe for sweet potato hash with sausage and bell peppers is a draft to get you started, but it is by no means the only combination.

Try this sweet potato hash with bacon in place of the sausage or add a handful of sautéed kale for a super boost of green.

The Ingredients

  • Sweet Potatoes. With a lightly crispy outside and tender inside, sweet potatoes help this hash earn a healthy recipe gold medal. I chose not to peel my sweet potatoes (the skin has added nutritional benefits), but you can peel them first if you prefer.
  • Italian Sausage. To take the flavors up a notch, I opted to use Italian sausage for its added herbs and spices. I like to use Italian turkey or chicken sausage, but if you can’t find either of these, you can use regular pork sausage.
  • Eggs. A runny egg on top of your serving is delightful and one of my favorite parts. Plus, eggs provide protein, making this hash even more filling.
  • Red Bell Peppers. These red beauties taste fantastic with sweet potatoes, and sausage and peppers are a stellar combo too (this Sausage and Peppers recipe is further proof).
  • Green Onions. Adds a balanced bite and freshness to the hash.
  • White Wine 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!
  • Sriracha. We love a dash of hot sauce on our sweet potato hash. It’s a wonderful complement and not too overpowering (feel free to add more if you like your hash spicy).

The Directions

cubed sweet potatoes in a saucepan of water
  1. Boil the potatoes with vinegar and salt, until tender.
sauteed ground Italian sausage in a skillet
  1. Brown the Italian sausage, cooking it through, then transfer it to a plate.
A gray skillet with diced sweet potatoes and peppers
  1. Sauté the peppers, then add the sweet potatoes.
a skillet with sautéed crispy sweet potatoes, Italian sausage, bell peppers and green onion
  1. Stir in the sausage, green onion, sriracha, and spices.
  1. Make small wells for your eggs, then carefully pour the eggs into each one.
  2. 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 DIG IN!

What to Serve with Sweet Potato Hash

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. (This is my personal favorite!)
  • 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.

Make Ahead, Storage, and Reheating Tips

  • 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. I like to heat up just the hash, then top it 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.

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.

More Hearty Breakfast (or Breakfast for Dinner!) Recipes

eggs baked on top of sweet potato hash with sausage and red bell peppers

Recommended Tools to Make This Recipe

  • Cast Iron Skillet. This lifetime piece will take you seamlessly from stovetop to oven.
  • Saucepan. Whether you’re boiling the potatoes for this recipe or boiling pasta for one of my many pasta recipes, this kitchen tool is essential.
  • Extra Large Cutting Board. Since this recipe involves lots of chopping, I love using a cutting board with extra space.

However long it’s been since you last enjoyed hash, I hope this hearty sweet potato hash with eggs and sausage graces your table soon.

Whether you serve it for brunch, lunch, or brinner, like a reliable friend, it will be happy to be there for you.

Sweet Potato Hash

4.83 from 28 votes
This easy sweet potato hash skillet with turkey sausage, eggs, peppers and spices is perfect for breakfast or dinner! Paleo and Whole30 too.

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour

Servings: 4 servings


  • 1 pound sweet potatoes scrubbed and chopped into 3/4-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 1/2-inch diced
  • 3 medium green onions chopped, divided
  • 1/2 teaspoon Sriracha
  • 1/4 teaspoon ground black pepper
  • 4 large eggs
  • For serving: diced avocado non-fat plain Greek yogurt, shredded cheddar cheese (optional)


  • 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.



  • 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.


Serving: 1(of 4)Calories: 303kcalCarbohydrates: 30gProtein: 17gFat: 13gSaturated Fat: 4gCholesterol: 194mgPotassium: 705mgFiber: 5gSugar: 9gVitamin A: 18360IUVitamin C: 98mgCalcium: 81mgIron: 7mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

    1. Hi Rebecca! Since sodium content can vary so much based on the brands of ingredients used, I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope this helps and that you enjoy the recipe if you try it!

  1. Made your recipe today and thought it was very good. I appreciated the clear directions. I made some modifications based on what I had on hand – used sweet Italian chicken sausage and a sweet onion. I think the hot Italian sausage would have been better, but the sweet was fine. Next time I would use more sausage if I had it available. I used only one egg since I’ll be the only one eating this and didn’t think the egg would reheat very well. And bonus – I have breakfast for the rest of the week! Thank you!5 stars

  2. I just tried this last night and it was a HIT. It’s probably my favorite thing I’ve ever made from this site! My sister and I are both weight lifters and are always looking for high volume meals with good macros. Next time, I will double or triple the recipe so there is some left over because I couldn’t get enough. 10/10 hungry girls would recommend! 5 stars

  3. Holy cow, was this delicious or what! SUPER simple to make yet so much flavor. This is definitely going to become a staple on the menu in my kitchen!5 stars

  4. Beautiful recipe! Can the white wine vinegar be substituted for any other vinegar? I don’t have that one on hand.

    1. Hi Kristyn, I’ve only tested the recipe as written, so if you decide to use a different type of vinegar you would be experimenting. If you give it a try, let me know how it goes!

  5. Made this last night. Used pepper and onion chicken sausage. It was delicious. My wife and I will most certainly have it again . . . SOON. Perfect seasoning. Little kick. Nice and filling. A wonderfully healthy comfort meal5 stars

  6. Really good! My eggs were completely cooked in 10 minutes though, so I will decrease the oven time when I make again, which I definitely will!5 stars

    1. Hi Brooke! I haven’t tried it myself, but yes you could probably skip the oven. You’ll want to make sure the sweet potatoes and sausage are fully cooked. If you decide to experiment, let me know how it goes!

  7. Made this with Hot Italian sausage onions dash of nutmeg dash of brown sugar salt and pepper…Absolutely delish!5 stars

  8. If I just want to make this as a side dish without the eggs, do I still need to bake it? And if I’m using chickpeas instead of meat, do I put the chickpeas in at the same time as the peppers? Thanks!

    1. Hi Erinn! If you are not making the egg, no need to bake it. I haven’t tested it with chickpeas so can’t say for sure when to add them. If you decide to experiment, I’d love to know how it goes!

    2. Hi Erin Robinson,
      It isn’t necessary to use the oven if you’re not using eggs; if you want to use eggs and not heat the oven you can always just fry them. As for the chick peas, I would add them when you add the cooked sweet potatoes to the skillet.5 stars

  9. I modified this for a camping trip. Used diced, canned sweet potatoes and fully cooked Italian Chicken sausage. I sautéed the fresh red bell peppers a few minutes, and then added the drained canned sweet potatoes, and the chicken sausage, which I had cubed. Cooked about 8-10 minutes, in a cast iron skillet over a camp stove. Then added half the green onions, pepper and sriracha and cooked a few minutes. Then made the wells and added eggs and remaining green onions. Covered and lowered heat. The eggs steamed nicely after about 8 minutes. This was SO GOOD and unexpected for camp breakfast. I like having as many shelf staple ingredients as possible, and the canned sweet potatoes fit the bill. It was a tad mushy, be gentle in stirrings, and go easy with it. But the flavor was a BOMB.5 stars

  10. Absolutely delicious! I added in some poblano peppers in addition to the bell pepper and used chorizo to add some spice and it was delicious!! I have made so many wonderful recipes from this site and I look forward to the season-appropriate meal plans every Sunday! Thank you!5 stars

  11. I tried this for the first time and it is delicious! It is so nice to find something that bridges the gap between a healthy, vitamin-packed option that also qualifies as a savory, comfort-food one-bowl meal.
    Like some other people have commented, my eggs cooked through very quickly at 400F. To get that lovely, creamy egg yolk, next time I’ll poach or fry the eggs separately and put them on top of my hash serving (skipping the oven entirely).
    I also didn’t have any Sriracha, so I substituted two tablespoons of jarred chili crisp and that worked out wonderfully.5 stars

  12. Good flavor! The siracha and sweet potato go so well together. I added some onion to the pan with the green peppers and it tasted great. Just watch your cook times. Recipes says eggs in the oven for 10-15 minutes. I pulled mine out after 9 minutes and they were cooked to the point that the yolk was hard. I would pribably cut those times almost in half3 stars