Savory Sweet Potato Hash

This hearty sweet potato hash has become my weekend breakfast ritual, combining crispy sweet potatoes with colorful bell peppers and smoky sausage all topped with perfectly runny eggs. The combination creates a satisfying one-pan meal that works beautifully whether you're starting your day or ending it.

I first created this recipe when trying to use up leftover sweet potatoes and sausage in my fridge. What started as a kitchen cleanup turned into my family's most requested weekend breakfast, with my kids now fighting over who gets the crispiest sweet potato pieces.

Ingredients

• Sweet potatoes: Carefully cubed for even cooking and providing a nutritious base with natural sweetness
• Yellow onion: Adds aromatic depth and savory foundation
• Bell peppers: In three colors bring brightness visually and different flavor notes
• Smoked sausage: Provides protein and a rich smoky flavor that complements the sweet potatoes
• Eggs: Create the perfect runny topping that creates a sauce when broken
• Cumin: Offers a warm earthy undertone that enhances the sweetness of the potatoes
• Olive oil: For cooking gives better flavor than regular vegetable oil
• Fresh parsley: Brightens the finished dish with color and freshness

Step-by-Step Instructions

Prepare the skillet:

Heat olive oil in an ovenproof skillet over medium heat until shimmering but not smoking. This creates the foundation for properly sautéed vegetables without burning.

Cook sweet potatoes and onions:

Add cubed sweet potatoes and chopped onions to the hot oil, stirring occasionally for 7 minutes. The sweet potatoes need this head start since they take longer to become tender. Look for slight browning on the edges and softening of the onions.

Add remaining vegetables and seasonings:

Introduce the colorful bell peppers, sausage pieces, salt, pepper and cumin to the skillet. Cook for another 7 minutes, stirring occasionally to prevent sticking. The peppers should soften while maintaining some texture, and the sausage should develop a slight crisp edge.

Add eggs and broil:

Carefully crack four eggs on top of the hash, spacing them evenly around the skillet. Transfer to the preheated broiler and watch closely for about 2 minutes. The whites should set completely while the yolks remain slightly runny unless you prefer them fully cooked.

Garnish and serve:

Sprinkle fresh chopped parsley over the entire dish and add a final crack of black pepper before serving directly from the skillet for a rustic presentation.

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My favorite part of this recipe is breaking into the perfectly cooked egg and watching the yolk create a natural sauce that coats each sweet potato cube. It reminds me of Sunday mornings when my grandmother would make us breakfast hash with whatever vegetables were in season from her garden.

Make Ahead Options

This hash makes excellent meal prep for busy weekdays. Prepare the entire vegetable and sausage portion ahead of time and store it in the refrigerator. When ready to eat, simply reheat the hash in a skillet until hot, then add fresh eggs and broil. The precooked hash will keep for up to 5 days in the refrigerator in an airtight container.

Ingredient Substitutions

Sweet potatoes can be swapped for regular potatoes or a combination of both for a different flavor profile. For a vegetarian version, replace the smoked sausage with plant based sausage or simply add extra bell peppers and some mushrooms for additional texture and flavor. The eggs can be replaced with tofu scramble for a vegan alternative.

Serving Suggestions

This versatile hash pairs wonderfully with a variety of accompaniments. For breakfast, serve with a side of fresh fruit and toast. For lunch or dinner, consider adding a simple green salad dressed with vinaigrette. Hot sauce or avocado slices make excellent toppings for those who want to add additional flavors. For a special brunch, pair with mimosas or a spicy Bloody Mary.

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The Perfect Egg Technique

The broiler method creates beautiful eggs with set whites and runny yolks, but timing is crucial. Position the rack about 6 inches from the broiler element and watch carefully as eggs can go from perfectly cooked to overdone in seconds. For softer yolks, broil for about 2 minutes. For more set yolks, increase the time to 3 minutes. If you prefer, you can also fry the eggs separately and place them on top of individual servings.

Frequently Asked Questions

→ Can I prepare sweet potato hash in advance?

Yes, you can prepare the vegetable and sausage base up to 2 days ahead and refrigerate in an airtight container. When ready to serve, reheat the mixture in a skillet, then add the eggs and broil. This makes it perfect for meal prep or entertaining.

→ What can I substitute for smoked sausage?

You can substitute the smoked sausage with bacon, chorizo, ham, or plant-based alternatives like smoked tofu or tempeh. For a vegetarian version, mushrooms provide a meaty texture and umami flavor.

→ How do I know when the sweet potatoes are fully cooked?

Sweet potatoes are fully cooked when they can be easily pierced with a fork and have a soft interior. Undercooked sweet potatoes will feel firm and resist the fork, while perfectly cooked ones will yield easily but still maintain their shape.

→ Can I make this dish without an oven?

Absolutely! Instead of broiling the eggs, you can cook them directly in the skillet. After adding the eggs to the hash, cover the pan with a lid and cook on low heat for 3-5 minutes until the eggs reach your desired doneness.

→ What's the best way to cut sweet potatoes for even cooking?

For even cooking, cut sweet potatoes into uniform ½-inch cubes. First, peel the sweet potatoes, then slice them into ½-inch thick rounds. Cut each round into strips, then turn and cut across to form cubes. Consistent sizing ensures all pieces cook at the same rate.

→ What can I serve with sweet potato hash?

This dish is complete on its own, but pairs well with avocado slices, sour cream, hot sauce, fresh fruit, or toasted bread. For a heartier meal, serve alongside bacon, breakfast sausage, or a simple green salad.