This Sweet Potato Breakfast Hash, combined with kielbasa sausage and a sunny side up fried egg, is a low-carb, quick meal made under 30 minutes…and an absolute delight!
This one-skillet meal is light yet filled with incredible flavors and textures.
Sweet Potato Breakfast Hash with Sausage and Egg
When I want a quick and hearty breakfast or even lunch/dinner, I have turn to this solid and delicious dish many times…and this lovely Sweet Potato Breakfast Hash has never failed me.
And yes, I have a love for sweet potatoes. Fierce, strong, ‘love-at-first-bite‘ kind of love. I mean, it tastes deliciously good AND it is healthy. How can you beat that?
Oh yeah. Me and sweet potatoes are tight.
It’s also worth noting that sweet potatoes have lots of Vitamin A (a TON of it), Vitamin C, potassium, dietary fiber, and all kinds of other good stuff. Talk about bringing on the yum AND the nutrients!
One of my favorite things about Sweet Potato Breakfast Hash is how well the flavors and textures compliment each other. You get a little bit of sweetness from sweet potatoes, bell peppers and corn. Each of their sweetness tastes a little different, but blends together so well.
The sausage in it gives it a nice savory and smoky flavor, and the fried egg is just like an icing on top!
And there are multiple layers of textures as well. The sweet potatoes are soft, the charred bell peppers and corn are crunchy and light, the sausage is juicy and moist.
We call this a Sweet Potato Breakfast Hash, but seriously, I’ve had this for lunch and dinner so many times, and it’s just as perfect!
It’s really more like a Sweet Potato Hash with Sausage and Egg….for any time of the day!
This Sweet Potato Sausage Hash recipe is made with easy to find, pantry friendly ingredients:
- Sweet potatoes – sliced into small pieces so they cook easily.
- Smoked sausage – these are pre-cooked smoked sausages. I use kielbasa, but any smoked sausages would work great. Slice them into coin-shape slices.
- Red bell peppers
- Corn – canned, frozen or even fresh kernels work great. I use a bag of frozen roasted corn I get from Trader Joe’s for this batch.
- Spices and Seasonings – I am using salt, black pepper, garlic powder, onion powder. Feel free to add other herbs or spices.
- Egg – fry them sunny side up, over easy or well done…whatever your preference is! I like gooey yolk but I totally get that that’s not for everyone.
How to Make Sweet Potato Breakfast Hash
Step 1: Prepare ingredients
To make Sweet Potato Breakfast Hash, start by prepping all the ingredients – lots of chopping and slicing in this step.
Dice the sweet potatoes into ~1/2 inch cubes.
Thinly slice bell peppers then cut it into 1-2 inch long pieces.
I use frozen corn for this because I’m lazy and that is easier. You can also cut out the kernels from fresh corn.
Then slice the kielbasa sausage. You can use another kind of smoked sausage if you prefer.
Step 2: Pan fry
I use my 12-inch cast iron skillet to pay fry my Sweet Potato Breakfast Hash – the recommended measurements for the ingredients will fit a 12-inch skillet comfortably.
If you don’t have a cast iron skillet, you can use a regular large skillet. Cast iron retains heat very well, so if you are using a skillet, you may need to increase the cook time by a couple of minutes based on how well your skillet heats up and stay heated up.
And if you are not using a non-stick skillet, you will probably need more coooking oil.
Grease the skillet with extra virgin olive oil, then add sausage and cook for 2-3 minutes. The smoked sausage is pre-cooked, so we are just warming it up at this point.
When done, remove sausage and add more olive oil if necessary, add sweet potatoes and fry it for 9-11 minutes, or until tender when pierced with a fork. Use a spatula to stir it every couple of minutes.
Next, add peppers, cook for 1-2 minutes, then add corn. Sprinkle with salt, pepper, garlic powder and onion powder to taste.
The truth is, kielbasa and vegetables actually have so much flavor, and they don’t really need that much help from the other spices, but it does enhance and further bring out the flavors in this Sweet Potato Breakfast Hash.
If you want to add an egg to your sweet potato hash, remove hash from the skillet and then fry the eggs. You can fry it sunny side up, over easy, well done…whatever ways you like your eggs.
Then top each bowl of Sweet Potato Breakfast Hash with an egg!
Step 3: Serve
Last but not least, garnish Sweet Potato Breakfast Hash with chopped scallions. This is completely optional, but it does give some additional flavors to your dish.
And there you go! Super simple and so delicious! Sweet Potatoes and Sausage Breakfast Hash.
I love that this recipe is yummy, low carb and easy to prepare all at the same time!
Tips and Tricks
A few things to note when making Sweet Potato Breakfast Hash!
- Cut sweet potatoes in fairly small (~1/2 inch) cubes and keep them around the same size so that they cook quickly and evenly.
- Add more olive oil at any point if food is stuck to the skillet.
- If doubling the recipe, you may have to cook in two batches or increase the cook time as the skillet will be more crowded and items will take longer to cook.
One of the many things I love about this Sweet Potato Breakfast Hash recipe is that it is so versatile.
It can easily be turned into a vegetarian meal by omitting the smoked sausage
Or, add in other vegetables such as:
- Top with avocados!
I love having Sweet Potato Sausage Hash as leftovers as well. In fact, I would pack the leftovers in containers for my husband to bring to work for lunch during the week. Throw everything into a container – easy peasy!
It is a nice, hot lunch, but at the same time, easy to microwave, and not too heavy a meal.
So there you go! Lots of healthy, yummy goodness in this one! And so easy!
I don’t know about you, but when I have a lighter, healthier meal like Sweet Potato Breakfast Hash, I like to end it with a nice decadent dessert, like No-Bake Oreo Truffles or some S’mores Ice Cream…
It really is my favorite way to eat. Something light for the entree, and a decadent dessert to seal the deal, and then I go to bed a happy girl. 🙂
I hope you enjoy this as much as we did!
Other Sweet Potato Recipes
- Brown Sugar Pecan Roasted Sweet Potatoes
- Spicy Roasted Sweet Potatoes
- Sweet Potato Casserole
- Turkey Sweet Potato Chili
- Sweet Potato Quinoa Bowl (by Tania at Cooking for my Soul)
Sweet Potato Breakfast Hash with Sausage and Egg
- 12-14 oz sweet potatoes cubed (2-3 small/medium sweet potatoes)
- 1 red bell peppers sliced
- 1 cup frozen corn
- 7-10 oz smoked sausage sliced
- 1-3 tsp extra virgin olive oil more if needed
- salt to taste
- pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 eggs
- 1 tbsp green onions (sliced) optional
- Cut sweet potatoes in 1/2-inch cubes (try to keep them around the same size); slice bell peppers into long strips then cut them into 1-2 inch long strips; slice smoked sausage into coin-shape slices.
- Heat olive oil on a cast iron or regular skillet under medium/medium low heat. When oil is heated, add smoked sausage and cook for 2-3 minutes. Stir occasionally. Remove sausage from skillet.
- Add more olive oil to skillet if skillet is no longer greasy. Add sweet potatoes and cook for 9-11 minutes, or until sweet potatoes are tender when pierced with a fork. Stir occasionally to ensure all sides are cooked.
- Add bell peppers to skillet, stir and cook for 2 minutes.
- Add corn to skillet, stir and cook for 1 minute. Add salt and pepper to taste, garlic powder, and onion powder.
- Add sausage back to the skillet, stir and cook for another minute. Remove from heat, divide into three bowls to serve.
- Add olive oil to skillet and pan fry eggs on the skillet – sunny side up, over easy or well done. Place an egg on top of each bowl of sweet potato sausage hash.
- Garnish with chopped green onions. Serve and enjoy!