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 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!
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 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!
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.
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!
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.
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
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!
This turned out to be a hit! Even my 18 month old approved. I think next time I’ll experiment t with different veggies (mushrooms, corn, blackbeans?) alongside the pepper and sweet potato for a little different flavour and texture. Will definitely make again !
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!
This turned out to be a hit! Even my 18 month old approved. I think next time I’ll experiment t with different veggies (mushrooms, corn, blackbeans?) alongside the pepper and sweet potato for a little different flavour and texture. Will definitely make again !
So glad to hear! Thanks Erin!