Sweet Potato Breakfast Hash combines seasoned sweet potatoes, cooked turkey sausage and baked eggs for a healthy breakfast that is satisfying and flavorful.
This is my absolute favorite breakfast! There is just something intoxicating about this combination of ingredients. It also happens to be gluten-free, dairy-free and Whole30-approved making it a good option for a variety of dietary needs. Serve this hash with some fresh fruit for a balanced meal.
Looking for other heathy breakfast ideas? Try this Green Chile Egg Casserole or Ham and Cheese Crustless Quiche.
Jump to:
Ingredients
Here's what you need to make Sweet Potato Breakfast Hash:
- eggs
- olive oil
- chili powder
- smoked paprika
- cumin
- salt
- pepper
- turkey sausage
- sweet potatoes
See recipe card for quantities.
Instructions
Here's how to make Sweet Potato Breakfast Hash:
Peel and dice the sweet potatoes. Then, in a mixing bowl, stir together the olive oil, chili powder, smoked paprika, cumin, salt and pepper. Add the sweet potatoes, stirring to coat. Place the sweet potatoes in a greased baking dish and bake at 425 for 30 minutes, stirring halfway through.
While the sweet potatoes cook, cook the turkey sausage in a pan over medium heat, breaking it up with a wooden spoon while it cooks. Once cooked, about 10 minutes, remove from heat.
Once the sweet potatoes are cooked, add the cooked sausage to the pan with the potatoes and stir.
Gently nestle the eggs over top of the sausage and sweet potato mixture and bake an additional 10-15 minutes until the whites of the eggs are set but the yellows are still bright and a little runny and have not turned light yellow and crumbly. Serve immediately.
Hint: I like to serve this hash with sliced avocado, Jalapeno Salsa and chipotle hot sauce.
Substitutions
Want to substitute an ingredient in this sweet potato hash with eggs? Here's how:
- Sweet potatoes - substitute an equal amount of diced white potatoes for the sweet potatoes.
- Sausage - use pork or chicken sausage or chorizo in place of the turkey sausage.
- Olive oil - use an equal amount of a different mild oil such as avocado oil or canola oil in place of the olive oil.
Variations
Try one of these variations on this sausage and sweet potato hash:
- Spicy - add ¼-1/2 teaspoon of cayenne pepper to the oil and spice mixture before tossing with the sweet potatoes.
- Low-carb - use bite-size chunks of cauliflower in place of the sweet potatoes.
- Vegan - use a ground meat substitute or a can of black beans in place of the turkey sausage and omit the eggs.
Equipment
This equipment comes in handy for making Sweet Potato Breakfast Hash:
Storage
Store cooled cooked Sweet Potato Breakfast Hash in an airtight container in the refrigerator for up to 3-4 days. I do not recommend freezing this hash as the eggs could become tough from freezing and thawing.
Top tip
The USDA recommends cooking eggs to a temperature of 160 degrees. Use a meat thermometer to test the temperature if you are unsure if your eggs are properly cooked.
FAQ
Yes! Sweet potatoes are an excellent carbohydrate for breakfast especially for gluten-free, paleo or Whole30 diets. Sweet potatoes contain a good amount of fiber and vitamins making them a more nutritious choice than a standard white potato for breakfast dishes.
Related
Looking for other easy breakfast recipes like this? Try these:
Pairing
Serve Sweet Potato Breakfast Hash with one of these vegetable recipes for a complete meal:
Recipe
Sweet Potato Breakfast Hash
Equipment
Ingredients
- 2 sweet potatoes
- Tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb turkey sausage
- 10 eggs
Instructions
- Preheat the oven to 425.
- Peel and dice the sweet potatoes. Then, in a mixing bowl, stir together the olive oil, chili powder, smoked paprika, cumin, salt and pepper. Add the sweet potatoes, stirring to coat. Place the sweet potatoes in a greased baking dish and bake at 425 for 30 minutes, stirring halfway through.
- While the sweet potatoes cook, cook the turkey sausage in a pan over medium heat, breaking it up with a wooden spoon while it cooks. Once cooked, about 10 minutes, remove from heat.
- Once the sweet potatoes are cooked, add the cooked sausage to the pan with the potatoes and stir. Then, gently nestle the eggs over top of the sausage and sweet potato mixture.
- Bake an additional 10-15 minutes until the whites of the eggs are set but the yellows are still bright and a little runny and have not turned light yellow and crumbly. Serve immediately.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
THE BEST breakfast!