Sweet Potato Hash with Sausage and Eggs

Sweet Potato Hash and Sausage

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

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4.9 from 7 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!
Nutrition Information
Serving size: 299 g Calories: 633 Fat: 39.3 g Saturated fat: 16.3 g Unsaturated fat: 23 g Trans fat: 0 g Carbohydrates: 44.8 g Sugar: 1.9 g Sodium: 1155 mg Fiber: 6.9 g Protein: 24.7 g Cholesterol: 95 mg

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43 comments on Sweet Potato Hash with Sausage and Eggs

  • Amy Basso

    This sweet potato hash looks amazing!

  • shobha

    Looks delicious.. perfect Sunday breakfast !

    • Delicious Meets Healthy (author)

      Thanks, Shobha! Yes, i love to make this hash for breakfast and even for dinner sometimes. It hits the spot every time.

  • Jolly

    It looks delish..perfect recipe for breakfast !!

  • Mayuri Patel

    a wonderful brunch idea.. though I would omit the sausages as I am a vegetarian. I would add eggs and more variety of vegs.

    • Delicious Meets Healthy (author)

      That’s a great idea for a vegetarian! Sweet potatoes, onions & peppers go wonderfully together. And it’s so delicious!

    • Delicious Meets Healthy (author)

      Thanks, Kirsten! I agree with you, sweet potatoes & sausage go wonderfully together!

  • molly kumar

    This is such a great option for a winter breakfast – Delicious !

    • Delicious Meets Healthy (author)

      Yes, Molly, it’s a perfect comfort food breakfast or dinner for fall/winter.

  • Kaitie

    This looks so perfect for a family breakfast that I pinned it to make this weekend! Delicious and healthy! Amazing!

    • Delicious Meets Healthy (author)

      Yes, it’s perfect for breakfast or brunch. So filling! We even eat it for dinner sometimes. Hope you enjoy it!

  • Susan | LunaCafe

    Such a beautiful fall dish. And hash is one of my favorites.

    • Delicious Meets Healthy (author)

      Thanks, Susan! Hash is a favorite meal at home too – so easy to make & delicious!

  • Sabrina @ Dinner, then Dessert

    I love a good sweet potato hash! Sweet potatoes are really underrated when it comes to using them like this!

    • Delicious Meets Healthy (author)

      I know, I can eat sweet potatoes any way – baked, roasted, mashed, in a soup/stew. They are so good! Thanks for stopping by, Sabrina!

  • Sundari

    Healthy Recipe!! Loved the photographs!!

  • Emily @amummytoo

    That looks fantastic. Lovely colours and the eggs look just perfectly cooked.

  • Olivia Myers

    Just made this! I made it with sausage and ground beef, and the only other change I made was adding some cheddar cheese on top. It’s super yummy! Only issue I have is that my sweet potatoes aren’t soft enough, even after over 20 mins on the stove and 15 in the oven. Next time I will cut them smaller! Thanks for the recipe 🙂

    • Delicious Meets Healthy (author)

      Olivia, I am so glad you liked this recipe!! It’s one of my all time favorite recipes I have ever made. I usually cut the potatoes in small cubes and I’ve never had problems with the sweet potatoes not being soft enough. Be sure to cover them with a lid when you cook them on the stove, the moisture will soften them while they cook in the skillet. Hope that helps! Thanks for stopping by! 🙂

  • Jooly

    My husband and I LOVE this recipe! I didn’t have any rosemary, so I used sage instead. It’s become a regular in my Sunday make ahead meals. I make it as the recipe says except I leave the egg out and cook it when I’m ready to eat. It’s super easy to portion for the week and delicious for breakfast or lunch. Thank you for sharing this 🙂

  • Kathy

    Just made this for dinner. So easy and yummy! Thank you!

  • Mel

    What is the serving size for this? 2 or 4?

  • Xochitl

    I am trying it now!

  • Leslie

    Will this work if I don’t have a cast iron skillet?

  • Jessica

    Can i use this with a stainless steel skillet? Im worried about putting in the oven. Will it be ok?

    • Delicious Meets Healthy (author)

      You can use stainless steel skillet in the oven if the handles are stainless steel as well.

  • Zaid Omar

    Was looking for easy recipe to the dar with something high in protein and carbs and found this. I really think this will help a lot for my mass building goal.

    I haven’t tried it yet, cause usually, I’ll shop for ingredients in the weekend. I was thinking I can like,I should prepare for maybe 10 servings, keep them in the fridge. Some for breakfast at home and some for lunch at work.

    Would that be a great idea?

    By the way, my cooking skill is -1/10. I just started trying out stuff just few weeks ago. I don’t like to cook but I need tasty food for my fitness goals. And the food around my area gets boring fast. Haha

    • Delicious Meets Healthy (author)

      Hi Zaid, glad you stopped by. Yes, you can store it in the fridge for a few days if you want.
      This is a great protein packed breakfast that is super delicious! My husband never misses to tell me how much he loves it when I make it for breakfast or lunch.
      Hope you enjoy it as well! This recipe is very easy to make and the ingredients are just a few.

  • Natalie

    Just made this last night for my husband and I. It was very easy and absolutely delicious! We will definitely be adding this to our recipe box to make again. Thanks for sharing!

    • Delicious Meets Healthy (author)

      So glad you liked it, Natalie!! I am sharing your comment on my facebook page today. 🙂

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