Sweet Potato Breakfast Hash with Fried Eggs
A hearty and colorful sweet potato breakfast hash loaded with bell peppers, onions, turkey sausage, and topped with perfectly fried eggs — a wholesome breakfast packed with 28g of protein and bold skillet flavor.
15m
4
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Ingredients
- 2 large sweet potatoes (about 1.5 lbs), peeled and diced into 1/2-inch cubes
- 12 oz turkey sausage, casings removed and crumbled
- 4 large eggs
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- Hot sauce for serving (optional)
Instructions
- 1
Parboil Sweet Potatoes
Place the diced sweet potatoes in a medium pot, cover with cold water, and bring to a boil over high heat. Cook for 4 minutes until just slightly tender but not fully cooked. Drain and set aside. This step ensures a golden exterior and fluffy interior when pan-fried.
- 2
Cook Turkey Sausage
Heat 1 tablespoon of olive oil in a large cast-iron or non-stick skillet over medium-high heat. Add the crumbled turkey sausage and cook for 5–6 minutes, breaking it apart with a wooden spoon, until browned and cooked through. Remove with a slotted spoon and set aside, leaving any drippings in the pan.
- 3
Sauté Vegetables
Add the remaining tablespoon of olive oil to the same skillet. Add the diced onion and bell peppers and cook over medium-high heat for 4–5 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and cook for 1 more minute until fragrant.
- 4
Crisp the Sweet Potatoes
Add the parboiled sweet potato cubes to the skillet with the vegetables. Spread into an even layer and press down lightly. Season with smoked paprika, cumin, onion powder, cayenne (if using), salt, and black pepper. Let cook undisturbed for 3–4 minutes to develop a golden crust, then toss and cook another 3 minutes until crispy on the edges.
- 5
Combine Hash
Return the cooked turkey sausage to the skillet and stir everything together until well combined. Taste and adjust seasoning as needed. Reduce heat to medium-low and create 4 small wells in the hash mixture.
- 6
Fry the Eggs
Crack one egg into each well in the hash. Cover the skillet with a lid and cook for 3–4 minutes for runny yolks, or 5–6 minutes for fully set yolks, depending on your preference. The steam will gently cook the egg whites through.
- 7
Garnish and Serve
Remove from heat and garnish with freshly chopped parsley. Serve immediately directly from the skillet, with hot sauce on the side if desired. Scoop portions with one egg per serving.
Chef's Tips
For the crispiest sweet potatoes, make sure they are completely drained and as dry as possible before adding to the skillet. Avoid stirring too frequently — letting them sit undisturbed is what builds that golden crust. You can swap turkey sausage for chicken sausage or omit it entirely for a vegetarian version. Leftovers store well in the fridge for up to 3 days; reheat in a skillet and fry fresh eggs to serve.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this sweet potato breakfast hash with fried eggs
How long does it take to make Sweet Potato Breakfast Hash with Fried Eggs?
This recipe takes 40 minutes total time, including 15 minutes prep time and 25 minutes cooking time.
How many servings does this Sweet Potato Breakfast Hash with Fried Eggs recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Sweet Potato Breakfast Hash with Fried Eggs recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Sweet Potato Breakfast Hash with Fried Eggs recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this sweet potato breakfast hash with fried eggs ahead of time?
Yes! You can prepare this sweet potato breakfast hash with fried eggs up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover sweet potato breakfast hash with fried eggs?
Store leftover sweet potato breakfast hash with fried eggs covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with sweet potato breakfast hash with fried eggs?
This sweet potato breakfast hash with fried eggs pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze sweet potato breakfast hash with fried eggs?
Yes, this sweet potato breakfast hash with fried eggs freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.