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Sweet potato hash with sausage and eggs is the perfect brunch recipe. Great breakfast-for-dinner recipe. Only 30 minutes, and amazingly delicious!
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Today, I am sharing with you an older recipe from the archives – Sweet Potato Hash with Sausage and Eggs. It’s one of my favorite go-to recipes to make for dinner when I don’t have much time because it takes only about 30 minutes to make. It’s so delicious and a great Paleo & Whole30 recipe! It’s so flavorful and nutritious! Made with sweet potatoes, organic ground pork sausage (you can also use turkey sausage or ground beef instead), onions, coconut oil and some salt and pepper, and rosemary for seasoning. I love that it has only a handful of ingredients and it’s so easy to prepare.
The aroma of this hash simmering on the stove is absolutely heavenly! No wonder it’s been one of my top 10 recipes on my blog for the last 2 years.
This sweet potato hash with sausage and eggs is a great Sunday breakfast! Sunday is usually (if we are not traveling) my only day when I can sleep in a little bit before getting ready for church, and I have more time to prepare a larger breakfast. Sunday breakfasts are usually somewhat more elaborate and filling than what we eat for breakfast during the week.
This sweet potato hash is very versatile one pan meal too. You can also serve it for brunch or when you have family visiting.
Hope you give it a try! I am sure you will love it!
If you try it, let me know how you like it in the comments below. I love to hear from my readers! 🙂
How To Make Sweet Potato Hash with Sausage and Eggs
Ingredients
1 lb pastured sausage
1 medium onion, chopped
2 medium-sized sweet potatoes
salt and pepper, to taste
rosemary, to taste
4 eggs
Preparation
Brown sausage. Transfer to a plate.
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.
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.
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!
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Sweet Potato Hash with Sausage and Eggs
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Ingredients
- 1 lb pastured sausage
- 1 medium onion, chopped
- 2 medium sized sweet potatoes
- coconut oil
- salt and pepper, to taste
- rosemary, to taste
- chopped green onions, , for garnish (optional)
- 4 eggs
Instructions
- Brown sausage. Transfer to a plate.
- 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.
- 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.
- 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.
Video
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Can i use this with a stainless steel skillet? Im worried about putting in the oven. Will it be ok?
You can use stainless steel skillet in the oven if the handles are stainless steel as well.
Will this work if I don’t have a cast iron skillet?
Yes, it will work with any skillet. Hope you enjoy it! 🙂
I am trying it now!
Hope you enjoyed this dish! 🙂
What is the serving size for this? 2 or 4?
Hi Mel! The serving size is 4.
Just made this for dinner. So easy and yummy! Thank you!
So glad you liked it Kathy! 🙂
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 🙂
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 🙂
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! 🙂
That looks fantastic. Lovely colours and the eggs look just perfectly cooked.
Thanks, Emily!
Healthy Recipe!! Loved the photographs!!
Thanks, Sundari!
I love a good sweet potato hash! Sweet potatoes are really underrated when it comes to using them like this!
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!