Sausage and Sweet Potato Hash
This Sausage and Sweet Potato Hash combines savory pork sausage with tender sweet potatoes, colorful bell peppers, and aromatic spices for a one-pan breakfast that's both satisfying and nutritious. Naturally Whole30 and Paleo compliant, it's perfect topped with eggs for weekend brunch or meal-prepped for busy mornings. Ready in just 30 minutes, it's comfort food that actually fuels your day.
Ingredients
- 1 pound pork breakfast sausage casings removed if using links
- 2 medium sweet potatoes about 1.5 pounds, diced into ½-inch cubes
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for heat
- 2 green onions sliced (for garnish)
Optional add-ins
- 4 eggs for topping
- 1 avocado sliced
- Hot sauce to taste
- Fresh herbs like cilantro or parsley
Instructions
- Prep your ingredients: Have everything chopped and ready before you start cooking. This recipe moves quickly!
- Cook the sausage: Heat 1 tablespoon of oil in your skillet over medium-high heat. Add the breakfast sausage, breaking it apart with your spatula as it cooks. Cook until browned and no longer pink, about 5-7 minutes.
- Transfer the sausage: Using a slotted spoon, move the cooked sausage to a paper towel-lined plate, leaving the fat in the pan. Don't wipe out the skillet—that's flavor gold!
- Start the vegetables: To the same skillet, add the remaining tablespoon of oil if needed (if your sausage was lean, you might need it). Add the diced sweet potatoes and onions. Spread them in an even layer and let them cook undisturbed for 3-4 minutes to encourage browning.
- Season and continue cooking: Stir in the salt, pepper, smoked paprika, thyme, and cayenne (if using). Continue cooking, stirring occasionally, until the sweet potatoes start to soften, about 5-7 more minutes.
- Add the bell pepper: Once the sweet potatoes are getting tender, add the diced bell pepper and garlic. Cook for another 3-4 minutes until the peppers soften slightly and the garlic is fragrant.
- Return the sausage: Add the cooked sausage back to the skillet and stir to combine everything. Cook for another 2-3 minutes to reheat the sausage and let the flavors meld.
- Final touches: Taste and adjust seasoning if needed. If the mixture seems dry, you can add another small drizzle of oil.
- For egg topping (optional): Create 4 wells in the hash mixture and crack an egg into each one. Cover the skillet and cook until the eggs are done to your liking, about 3-5 minutes for set whites and runny yolks.
- Garnish and serve: Sprinkle with sliced green onions and any other desired toppings. Serve hot, directly from the skillet for maximum impact.
Notes
- Sweet potato tip: Don't cut the cubes too small or they'll turn mushy. Aim for ½-inch pieces for the perfect texture.
- For crispier sweet potatoes, don't overcrowd the pan. If necessary, cook in batches or use a larger skillet.
- To save time in the morning, dice the vegetables the night before and store in the refrigerator.
- Cast iron works best for this recipe as it creates the perfect crispy edges on the sweet potatoes.
- For extra flavor, add a splash of apple cider vinegar or a squeeze of lemon juice at the end to brighten everything up.
- This hash reheats beautifully the next day—just add a little oil to your pan to prevent sticking.
- To make ahead and freeze, cool completely, then portion into freezer-safe containers. Reheat in a skillet with a little oil.