Description
This is breakfast that doesn’t mess around. We’re talking perfectly golden sweet potatoes, caramelized onions, crisp bell peppers, smoky sausage (or keep it vegetarian), and eggs nestled right into the skillet. It’s the kind of hearty, colorful hash that’s packed with flavor and protein, and makes you feel like a weekend morning superstar—even if it’s a random Tuesday. Sweet potatoes bring a little natural sweetness and a ton of nutrients, and when they crisp up with the rest of the goodies in a hot pan, magic happens. Whether you’re cooking for yourself or feeding a crowd, this is the kind of meal that makes everyone pause and say “dang, what smells so good?”
Ingredients
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 tablespoon olive oil or avocado oil
• ½ pound breakfast sausage, crumbled (or use chopped bacon or plant-based sausage)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 4 large eggs (or more, depending on how many you’re feeding)
• Chopped parsley or green onions for garnish (optional)
• Hot sauce or avocado slices for serving (optional)
Instructions
Step 1: Cook the Sausage
Heat a large skillet (preferably cast iron) over medium heat. Add the sausage and cook until browned and cooked through, breaking it up with a spatula as you go. Once it’s done, transfer to a plate and set aside, leaving the drippings in the pan for extra flavor.
Step 2: Sauté the Veggies
Add the oil to the same skillet and toss in the diced sweet potatoes. Cook for about 10–12 minutes, stirring occasionally, until they’re starting to get golden and fork-tender. If they’re browning too fast, reduce the heat slightly or splash in a tablespoon of water to help steam them through. Once the sweet potatoes are nearly done, add the onions and bell peppers. Cook for another 5–6 minutes until everything is softened and slightly caramelized. Stir in the garlic, smoked paprika, cumin, salt, and pepper. Cook for 1 more minute.
Step 3: Bring It All Together
Add the sausage back into the pan and stir to combine. Use your spatula to make 4 small wells in the hash, and crack an egg into each one. Cover the skillet with a lid and let the eggs cook until the whites are set but yolks are still runny, about 4–5 minutes. For firmer yolks, cook an extra 1–2 minutes. If you don’t have a lid, you can bake the skillet in a 375°F oven until the eggs are set.
Notes
Serve the hash straight from the skillet, sprinkled with parsley or green onions. Add avocado slices, a drizzle of hot sauce, or a dollop of sour cream if you’re feeling extra. It’s perfect on its own, but also plays nice with toast, tortillas, or a side of fruit. Want to turn it into a burrito filling? Go for it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~430 kcal per serving
- Carbohydrates: ~22g per serving
- Protein: ~18g per serving