I love Sunday breakfasts! They are usually somewhat more elaborate and filling than what we eat for breakfast during the week. This sweet potato hash with sausage and eggs is a great Sunday breakfast! Sunday is usually (if we are not travelling) my only day when I can sleep in a little bit before getting ready for church, and I have more time to prepare a bigger breakfast. It takes only about 30 minutes to make and it’s easy to prepare. The aroma of this hash simmering on the stove is absolutely heavenly!

It’s a very versatile skillet dish too. You can also serve this sweet potato hash for brunch or when you have family visiting. This is also a perfect weeknight dinner. It’s one of my Go To recipes when I don’t have much time to prepare supper. It’s so flavorful and a great Paleo recipe!

Ingredients

1 lb pastured sausage

1 medium onion, chopped

2 medium sized sweet potatoes

coconut oil

salt and pepper, to taste

rosemary, to taste

Preparation

Brown sausage. Transfer to a plate.

Sweet Potato Hash and Sausage

Reduce heat to medium high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.

Sweet Potato Hash and Sausage

Heat 1 Tbsp coconut oil over medium high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.

Sweet Potato Hash and Sausage

Add sausage and onions to the cast iron skillet and stir everything.

Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.

Breakfast is ready!

Sweet Potato Hash and SausageSweet Potato Hash and SausageSweet Potato Hash and Sausage

Do you like easy & quick one-pot meals? Check out these delicious flavorful dishes:

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4.8 from 4 reviews
Sweet Potato Hash with Sausage and Eggs
 
Ingredients
  • 1 lb pastured sausage
  • 1 medium onion, chopped
  • 2 medium sized sweet potatoes
  • coconut oil
  • salt and pepper, to taste
  • rosemary, to taste
Instructions
  1. Brown sausage. Transfer to a plate.
  2. Reduce heat to medium high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.
  3. Heat 1 Tbsp coconut oil over medium high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.
  4. Add sausage and onions to the cast iron skillet and stir everything.
  5. Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.
  6. Breakfast is ready!

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