This Sweet Potato Breakfast Hash – loaded with kielbasa sausage and topped with a fried egg – is a low-carb, quick meal that comes together in under 30 minutes, and it is an absolute delight.
Sweet potato sausage hash is a yummy one-skillet brunch that is light yet filled with incredible flavors and textures. It’s a great way to pack some veggies into breakfast too!
Want more healthy breakfast recipes? Check out my Savory Breakfast Bowl, Acai Smoothie Bowl and Mexican Breakfast Bowl.
Sweet Potato Breakfast Hash with 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?
From this 4-ingredient easy Brown Sugar Pecan Roasted Sweet Potatoes, to Turkey Sweet Potato Chili, to the edgier Spicy Roasted Sweet Potatoes, to the classic Sweet Potato Casserole and Cinnamon Brown Sugar Mashed Sweet Potatoes. 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 gives it a nice savory and smoky flavor, and the fried egg is just like an icing on top! You can either crack the eggs right onto the sweet potato hash in the skillet, or cook the eggs separately and top each sweet potato breakfast hash serving with an egg.
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 yumminess….for any time of the day!
Ingredients
This Sweet Potato Sausage Hash recipe is made with easy to find, pantry friendly ingredients:
- Sweet potatoes: Cut into small, even cubes so they cook quickly and evenly.
- Smoked sausage: Pre-cooked and ready to warm through — kielbasa is classic here, but any smoked sausage works great. Slice into coin-shaped pieces. Breakfast sausage works too, but since it’s usually raw, cook it through fully before adding the other ingredients.
- Red bell peppers: Green or yellow bell peppers work just as well if that’s what you have on hand.
- Corn: Canned, frozen, or fresh kernels all work great — frozen roasted corn (like the kind from Trader Joe’s) adds a nice extra layer of flavor.
- Spices and seasonings: A simple combo of salt, black pepper, garlic powder, and onion powder. Feel free to add cumin or Italian seasoning for a flavor twist.
- Eggs: Fry sunny side up, over easy, or well done — whatever you love. I’m partial to a gooey yolk myself.
How to Make Sweet Potato Breakfast Hash
Step 1: Prepare the ingredients
There’s a bit of chopping and slicing involved, but nothing complicated. Start by dicing the sweet potatoes into approximately 1/2 inch cubes — keeping the pieces uniform helps them cook evenly.
Thinly slice the bell peppers, then cut into 1-2 inch long pieces.
I like using frozen corn for convenience, but fresh corn kernels cut straight off the cob work too.
Slice the kielbasa sausage into coin-shaped pieces. Any smoked sausage can substitute here.
Step 2: Pan-fry everything together
I like to use a 12-inch cast iron skillet for this recipe. The measurements below are sized to fit it comfortably. If you don’t have one, any large nonstick skillet works fine, just know it may need a little more cook time since cast iron holds heat so well.
Grease the skillet with extra virgin olive oil, then add the sausage and cook for 2-3 minutes. Since smoked sausage is already pre-cooked, you’re just warming it through.
Once it’s done, remove the sausage and add more olive oil if needed.
Add the sweet potatoes and fry for 9-11 minutes, or until fork-tender. Stir every couple of minutes with a spatula so they cook evenly.
Next, add the peppers and cook for 1-2 minutes, then stir in the corn. Season with salt, pepper, garlic powder, and onion powder to taste.
The kielbasa and vegetables already bring a lot of flavor on their own, so you don’t need much extra seasoning — it’s really just there to round everything out.
Lastly you can topped your hashbrown with fried egg by either directly adding the eggs onto the skillet (if eggs take a while to cook, cover the skillet to speed up the process)…
…or remove the sweet potato breakfast hash from the skillet and fry the eggs in the same pan.
Cook them sunny side up, over easy, over easy or well done, then serving them over the served sweet potato sausage hash.
And that’s it — a simple, delicious sweet potato sausage hash that’s ready in well under 30 minutes.
I love that this recipe is yummy, low carb and easy to prepare all at the same time!
Variations and Substitutions
This Sweet Potato Breakfast Hash is easy to customize based on what you have on hand or what you’re craving:
- Make it vegetarian: Skip the sausage entirely — the sweet potatoes, peppers, and corn still make a hearty, satisfying hash on their own.
- Swap the protein: Try Italian sausage, chicken sausage, ground beef, or breakfast sausage instead of kielbasa. If using raw sausage or ground beef, just be sure to cook it through completely before adding the other ingredients.
- Add more veggies: Kale, spinach, and diced regular potatoes all work well stirred in. Add baby kale or spinach during the last couple minutes of cooking so it wilts without turning mushy.
- Add onion: Diced red onion or yellow onion adds extra flavor and a little crunch alongside the bell peppers.
- Turn up the heat: Add diced jalapeños, a dash of hot sauce, or a sprinkle of smoked paprika if you like things spicy.
- Top it off: Avocado slices, a sprinkle of shredded cheese (a reader mentioned melted Colby-Jack, and it sounds amazing), or a drizzle of hot sauce all make great finishing touches.
- Serve it differently: Spoon it over rice, wrap it in a warm tortilla, or keep it classic in a bowl with the fried egg on top.
Storage and Reheating
Storing leftovers: Let the hash cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. It reheats beautifully, which makes it a great option for meal prep or quick lunches during the week.
Freezing: The sweet potato and sausage hash (without the fried egg) freezes well for up to 2-3 months. Let it cool completely, then store in a freezer-safe airtight container or bag. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers in a skillet over medium heat for a few minutes until heated through — this helps the sweet potatoes crisp back up a bit. You can also microwave individual portions in 1-2 minute intervals, stirring in between, though the texture won’t be quite as crisp as fresh from the skillet.
Fried eggs: Fried eggs are best made fresh since they don’t hold up well in the fridge or freezer. If you’re meal prepping, store the hash and eggs separately and fry a fresh egg (or two) when you’re ready to eat.
Tips and Tricks
A few things to keep in mind when making Sweet Potato Breakfast Hash:
- Keep the cubes uniform:Â Cut the sweet potatoes into small, even pieces (about 1/2 inch) so they cook quickly and cook through at the same rate.
- Add oil as needed: If anything starts sticking to the skillet, don’t be afraid to add a bit more olive oil — it keeps everything moving and prevents burning.
- Don’t overcrowd the pan: If doubling the recipe, cook in batches or use a bigger skillet. A crowded pan steams the potatoes instead of browning them, and cook time will run longer.
- Prep everything first: This recipe moves fast once you start cooking, so dice, slice, and measure everything before you turn on the stove.
- Check doneness with a fork: The sweet potatoes are ready when a fork slides in easily — they should be tender but not falling apart or mushy.
- Cast iron works best: A cast iron skillet holds and distributes heat evenly, which helps the sweet potatoes get a nice golden color. Any large nonstick skillet works too, just expect a slightly longer cook time.
- Season in layers: Add a bit of salt and pepper as you go rather than all at once at the end — it builds flavor throughout instead of just on the surface.
- Drain and thaw frozen corn:Â Let it thaw slightly and drain off excess moisture first so the hash doesn’t turn watery.
Frequently Asked Questions
Yes, though the flavor and texture will be different — sweet potatoes bring natural sweetness and a slightly firmer bite. Regular or red potatoes work fine here. Adjust the cook time slightly since they may cook a bit faster or slower depending on size.
Any smoked sausage works great as a substitute, including andouille, chicken sausage, or turkey sausage. Regular breakfast sausage also works, just remember to cook it through fully since it usually comes raw.
Most smoked sausages are naturally gluten-free, but it’s worth checking the label on your specific brand since ingredients can vary. The rest of the ingredients in this hash are naturally gluten-free.
Definitely! Just leave out the sausage. The sweet potatoes, peppers, and corn still make a filling, flavorful hash on their own, especially topped with a fried egg for extra protein.
Cut them into even cubes so they cook at the same rate, and resist stirring too often. Let them sit undisturbed for a minute or two at a time, so they can actually brown instead of just steaming.
This recipe is designed for the stovetop for the best texture, but you can roast the sweet potatoes, peppers, and sausage on a sheet pan at 400°F for about 20-25 minutes, stirring halfway, if you’d prefer a hands-off method.
It’s hearty enough on its own, but pairs nicely with fresh fruit, toast, or even a light dessert if you’re serving it for brunch.
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
Ingredients
- 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
Instructions
- 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.
- Two ways to add eggs to the hash: 1) Crack three eggs on top of the sweet potato hash. Cover skillet to let the egg cook to your liking. Or, 2) remove sweet potato sausage hash and add olive oil to skillet, then pan fry eggs on the skillet. Cook eggs sunny side up, over easy or well done. Top each sereving of sweet potato hash with an egg.
- Garnish with chopped green onions. Serve and enjoy!
I love hashes like this that include varying flavors and textures. Sweet potato in hash is SO GOOD!
Hi Melissa! Yes, I do too! 🙂 It’s so simple yet so delicious!!
I tried this recipe this week and loved it! I couldn’t wait to eat the leftovers the next night. I love the sweet and savory mixed together. I melted some shredded colby-jack cheese on top. I made a larger portion (more mouths to feed), so it took a little longer for the sweet potatoes to get soft. Turned out great though! I’ll be adding this one to the rotation. Thanks for another new recipe!
I’m thrilled this worked out well for you! I bet colby-jack cheese on top tasted amazing…Love that idea! Thank you so much for the thoughtful review! 🙂
This really is such a fun idea to use a sweet potato with your hash… and that kielbasa adds some serious YUM!
Yes!! Love the kielbasa add in this dish!
This was delicious for dinner! Thank you for sharing, I wouldn’t change a thing about the recipe!!! Cant wait to have leftovers.
So glad you enjoyed this recipe, Megan!