Sweet Potato Breakfast Hash
No better way to start the day than with a hearty and filling breakfast, and this Sweet Potato Breakfast Hash will help get you up and at em so you can tackle your day.
Sweet potatoes are one of my favourite starches to use, not only are they delicious but because they take no time to prepare. I’ve shared a breakfast hash recipe before, with my Spicy Potato & Egg Hash, that included regular white potatoes, and although they are super delicious and nutritious they do take a longer to cook. No matter how you cook sweet potatoes, they typically take about half of the time as regular white potatoes so when I need a quick meal they are my go-to starchy vegetables. Plus, when they are roasted and caramelized they take on a really sweet flavour and paired with the salty and savouriness of the sausage and eggs, this dish will be tantalizing all of your taste buds.
Although this is technically a breakfast recipe, I think this Sweet Potato Breakfast Hash will work for any meal of the day. Whether it’s breakfast, lunch or dinner, you’ll be eating in 30 minutes or less.
Sweet Potato Breakfast Hash
I made this recipe with 4 eggs, but you could certainly add more if you are feeding a crowd.
- Prep Time: 5
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Cuisine: Paleo, Gluten-Free, Dairy-Free
- 1 tablespoon butter or olive oil
- 1 onion, diced
- 2 sausages or 4 breakfast sausages
- 2 medium sweet potatoes, diced
- 1/4 teaspoon crushed chillies (optional)
- 1/4 teaspoon sea salt
- 4 eggs
- 2 scallions, green parts chopped
- Preheat the oven to 400°F.
- In a cast iron skillet, heat the oil on medium and add the onion. Cook for 3-4 minutes until tender and starting to be translucent.
- Remove the sausage from their casing and add them to the pan with the onion. Using a spoon or spatula, gently break up the sausage meat and cook gently until sausage is browned. If you want to add the crushed chillies, add them in at this point.
- Once the sausage is cooked, remove the onion and sausage mixture from the pan and transfer to a plate or bowl for later use.
- In the same cast iron skillet, add the diced sweet potato, season with sea salt and cook for 5 to 7 minutes until potatoes soften and edge begin to brown. If you find the potatoes are sticking to pan just a little drizzle of oil.
- Once the potatoes have soften, return the sausage mixture to the pan and stir to combine with the potatoes.
- Using a spoon, make four wells in the potato mixture and crack an egg into each.
- Transfer the skillet to the oven for 10-15 minutes until eggs are cooked to your liking.
- Remove from the heat and sprinkle with chopped scallions.
- Serve immediately and enjoy!