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
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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.
Video
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.
Nutrition
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The recipe looks wonderful. Could you give me the sodium content?
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!
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!
I’m so happy that you enjoyed the recipe, Mary Ann! Thank you for sharing this kind 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! 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!
I’m SO happy that it was a hit, Anna! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Whitney! Thank you for sharing this kind review!
Beautiful recipe! Can the white wine vinegar be substituted for any other vinegar? I don’t have that one on hand.
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!
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 meal
Hi Michael! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Holly! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and easy! This is a great way to use clean out the fridge using leftover veggies!
Hi Jen! So glad you enjoyed it! Thank you for this kind review!
If we’re omitting throw egg do we still put in oven?
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!
Made this with Hot Italian sausage onions dash of nutmeg dash of brown sugar salt and pepper…Absolutely delish!
Hi Wanda! So glad you enjoyed the recipe! Thank you for this kind review!
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!
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!
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.
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.
So glad it worked out for you Cheryl!
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!
Love the addition of the peppers! So glad you enjoyed it Taylor!
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.
So glad to hear you enjoyed it! Thank you!
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 half
Glad you enjoyed it, Brittany. Thanks for the feedback!
Hi there. I am making stuffed peppers and wondered if this could be used as a filling. I would omit the eggs in the stuffed peppers. What do you think?
Hi Lou, I haven’t tried it but it sounds tasty. The timing might be different with this particular filling. If you decide to experiment, I’d love to know how it goes!
First of all this is a fantastic and infinitely customizable recipe. But I have a question about the eggs. In what universe can you put eggs in a 400 degree oven for 10-15 minutes and have them come out slightly runny? I’d say 5 min max or just cook the eggs separately and skip using the oven altogether.
Glad you enjoyed it, S. I’m confused though because when I cook my eggs this way, I’ve never had a problem with them coming out with lightly runny yolks, but definitely feel free to to it however you’d like.
I LOVE this recipe. I make it almost weekly! I like a kick, so I double the amount of Sriracha. Since I eat it all week, I just leave off the eggs, and then fry up an egg really quick in the morning and use it to top off a serving of this hash!
So glad to hear, thank you Hallie!
This worked exactly as written, thanks! It is my granddaughter’s favorite.
So great to hear! Thank you Deb!