Sweet Potato Breakfast Hash
A hearty one-pan sweet potato hash made with savory sausage, tender sweet potatoes, and perfectly baked eggs. This quick and nourishing skillet meal is rich in protein, fiber, and flavor, making it ideal for a filling breakfast, a cozy brunch, or even a weeknight dinner in just 30 minutes.
Equipment
- 1 Large Cast Iron Skillet (or oven-safe skillet)
- 1 - Spatula or wooden spoon
- 1 Chef’s Knife
- 1 Cutting board
- 1 Measuring Spoon Set
- 1 Oven (preheated to 425°F / 220°C)
Ingredients
- 1 lb sausage pastured or preferred type
- 1 medium onion chopped
- 2 medium sweet potatoes peeled and diced
- 2 tablespoons coconut oil divided
- 1 teaspoon rosemary fresh or dried, to taste
- Salt and black pepper to taste
- 4 large eggs
- 2 tablespoons chopped green onions optional, for garnish
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and equipment so everything is within reach. Peel the sweet potatoes, then dice them into small, even cubes (about ½-inch pieces). This size ensures they cook through evenly and become tender without burning. Chop the onion finely, so it softens quickly and blends well with the sausage. Set aside the eggs and green onions for later. Preheat your oven to 425°F (220°C) so it’s hot and ready once you reach the final step.
- Brown the Sausage: Place a large cast iron skillet (or any oven-safe skillet) over medium-high heat. Once hot, add the sausage directly to the pan. Use a spatula or wooden spoon to break it up into bite-sized crumbles as it cooks. Continue stirring occasionally until the sausage is browned, fully cooked through, and slightly crispy on the edges—this usually takes about 5–6 minutes. When finished, transfer the sausage to a plate and set aside, leaving behind the flavorful drippings in the pan.
- Sauté the Onions: To the same skillet, add 1 tablespoon of coconut oil if the pan looks dry. Lower the heat slightly to medium and add the chopped onions. Stir them gently to coat with the oil and leftover sausage flavor. Cook for about 3–4 minutes, or until the onions become soft, translucent, and fragrant. This step builds a sweet and savory base for the hash. Once softened, remove the onions from the skillet and place them on the plate with the sausage.
- Cook the Sweet Potatoes: Add another 1 tablespoon of coconut oil to the skillet and return the heat to medium-high. Once the oil is hot, add the diced sweet potatoes in an even layer. Stir them occasionally so they cook evenly and don’t stick to the bottom. After a few minutes, season generously with salt, black pepper, and a pinch of rosemary (fresh or dried). For best results, cover the skillet with a lid while the sweet potatoes cook. This traps steam, helping them soften inside while still developing a slightly crispy, golden exterior. Cook for about 10 minutes, or until they are fork-tender but not mushy.
- Combine Ingredients Together: Once the sweet potatoes are cooked, return the browned sausage and sautéed onions back into the skillet. Stir everything together, making sure the sausage, onions, and sweet potatoes are evenly distributed. Taste and adjust seasoning if necessary—add more rosemary, salt, or pepper to your liking. This step ensures every bite has a balance of flavors and textures.
- Add the Eggs: With a spoon, create four small wells or “nests” in the sweet potato mixture. Carefully crack one egg into each well, keeping the yolk intact if possible. This creates beautiful baked eggs that sit right on top of the hash. For easier cracking, first crack each egg into a small bowl, then gently pour it into the skillet.
- Bake Until Eggs are Set: Transfer the skillet to your preheated oven. Bake at 425°F (220°C) for 10–15 minutes, or until the egg whites are completely set but the yolks remain slightly runny. If you prefer firmer yolks, let them bake an extra 2–3 minutes. Keep an eye on them during the last few minutes of baking—overcooked eggs can turn rubbery, so timing is key.
- Garnish and Serve: Once done, carefully remove the hot skillet from the oven using oven mitts. Sprinkle freshly chopped green onions over the top for a pop of color and freshness. Allow the dish to cool for 1–2 minutes before serving so the eggs finish setting slightly. Serve the sweet potato hash straight from the skillet at the table for a rustic, family-style presentation.
Notes
- Dice sweet potatoes into small, even cubes for faster, more consistent cooking.
- Use an oven-safe skillet like cast iron—it holds heat well and bakes the eggs evenly.
- Adjust rosemary to taste; fresh rosemary is more fragrant while dried rosemary is milder.
- Covering the sweet potatoes while cooking helps them soften inside without burning.
- Crack eggs into a small bowl before adding to the skillet for more control.
- You can swap sausage for chicken sausage, turkey sausage, or even plant-based sausage.
- If you prefer runny yolks, check the eggs at 10 minutes; for firm yolks, bake a little longer.
- Garnish with fresh herbs like parsley, thyme, or cilantro for extra brightness.
- This recipe is naturally gluten-free and grain-free.
- Great as a meal-prep option—just store and reheat as directed below.
