This hearty sweet potato breakfast hash is a delicious, healthy complete meal. Packed with veggies and protein, this hash comes together in one skillet for an easy to make dish that everyone will love. Top it off with some fried eggs for the perfect brunch or breakfast for dinner!
I LOVE sweet potatoes and this hash might be one of my favorite ways to enjoy them. Making hash is so great for so many reasons.
- The flexibility – you can switch up the protein and veggies and make it however you like.
- It’s great for meal prep as the leftovers keep well and reheat easily.
- You get a complete, nutritious meal packed with protein and colorful veggies all in one skillet.
- Topping it off with a fried egg just sparks joy.
Does it get any better than this? I think not.
I think we can all agree that we’re not giving sweet potatoes for breakfast the credit they deserve. For more sweet potato breakfast ideas, some of my favorites are Sweet Potato Oatmeal Pancakes and Sweet Potato Avocado Toasts.
Let’s get into the recipe!
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What is hash?
Not to be confused with hash browns, breakfast hash is the seriously the ultimate hearty breakfast or brunch. If you’re like me and breakfast for dinner is one of your favorite things, hash is for you.
Corned beef hash is what you’ll see on most diner menus but hash can really be any concoction of skillet cooked potatoes and meat that you can dream up. Eggs are optional but highly recommended.
Hash is a great way to use up leftovers and to meal prep a healthy breakfast for the week. Just follow the basic formula below and you’ll be dreaming up all kinds of hash concoctions for the odds and ends in your fridge.
Ingredients and Substitutions
All you need is a few simple ingredients and a trusty cast iron skillet to make a delicious hash. The main components are meat, potatoes, alliums and veggies. That’s it!
Sweet Potatoes – I love using sweet potatoes for a nutrition packed punch. Sweet potatoes are incredibly good for you. Just one sweet potato gives you 400% of your daily vitamin A. They’re great for your eyes and your immune system. Can you use regular potatoes? Yes. Do I recommend it in this recipe? Not really.
Onions, Garlic, Scallions – Something from the allium family is absolutely required in any kind of hash. There are tons of options here. You could sub in shallots, chives or even leeks. Follow your heart and get creative with what’s in your fridge.
Bell Pepper – You can use any color you like. I like to use red in this recipe for the color contrast. Poblano peppers are also be a great option. If you like a little heat, dice up a jalapeño and toss that in.
Sausage – I love this combination with traditional breakfast sausage but feel free to switch up the protein. You could go with Italian sausage, bacon, or even chorizo!
Kale – The kale is totally optional, but it definitely adds a little something special to the dish. We’re all trying to get more greens into our diets. Mushrooms, zucchini or even broccoli could get tossed in. Hash is the best way to clean out that crisper drawer!
Seasonings – We’re keeping it simple here with a little salt and pepper and red pepper flakes. You can season your hash to taste however you like! Add some herbs. It’s your world.
Neutral Oil – I prefer to use avocado oil. My high heat cooking oil of choice!
Fried Eggs – Hash is a meal in itself. If you really want to set it off, I highly recommend topping it with a runny yolk fried egg. You won’t regret this decision.
Start by prepping all of your veggies. The key to this recipe is dicing up the sweet potatoes into evenly sized ¼ inch cubes. This is extremely important! A small, even dice ensures that the potatoes cook evenly and quickly along with the other ingredients.
Mince the onion and garlic. Dice the red pepper, Remove the tough stems from the kale and cut into bite sized pieces. Thinly slice scallions and keep the light green and white parts separate from the darker green parts as they will be added at different stages of the recipe.
In a large, preferably cast iron, skillet, brown the sausage over medium heat until cooked through. Transfer to a plate with a slotted spoon and set aside.
In the same skillet, add in a bit of oil if needed and sauté the onions until softened.
Add in the sweet potato cubes and cook for another 2-3 minutes. Add in the peppers, cover and cook for 4-5 minutes until potatoes are fork tender. Stir and scrape the bottom of the pan with a wooden spoon a few times.
Toss the sausage back into the skillet and the chopped kale. Cook for another 2-3 minutes, stirring occasionally, until all of the ingredients are incorporated and the kale is gently wilted. Garnish with chopped scallions and serve alone or topped with a fried egg.
What to serve with Sweet Potato Breakfast Hash
Hash is really a complete meal in itself, and especially if you top it off with a runny yolk fried egg. If you’re hosting a full on brunch. I recommend:
- Fresh fruit
- Simple Toast
- Or if you want to have something savory and something sweet these Blueberry Buttermilk Muffins are to DIE for.
Tips for storing and reheating
The best part about hash is that it’s FANTASTIC for meal prep. Leftovers keep well in the fridge in an airtight container for up to 3 days.
To reheat hash, you can either do it in the microwave or add a bit of oil to a skillet and gently cook until warmed through. Top it with a freshly fried egg to complete the meal.
Recommended products for making this recipe
- Cast Iron Skillet – the true workhorse of any kitchen that lasts a lifetime!
- Wooden Spoon – perfect for scraping and stirring.
- Big Cutting Board – this recipe requires quite a bit of chopping. I like using a big cutting board that contains all of my ingredients.
- Glass Food Storage Containers – these are a lifesaver for leftovers and meal prep. Glass is much healthier for food storage and for reheating in the microwave. Plus, they just make your fridge look pretty and organized!
Sweet Potato Breakfast Hash with Sausage and Kale
- 1 large sweet potato diced into ¼ inch cubes (about 3 cups)
- ½ lb breakfast sausage casings removed
- 1 bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 2-3 scallions thinly sliced, white and light green parts separated
- 3-4 large kale leaves tough stems removed
- ½ tsp red pepper flakes optional
- Salt and pepper to taste
- 1-2 tablespoons avocado oil or other high heat oil
- Fried eggs for serving
- Prep all of the vegetables. Dice the sweet potato into ¼ inch cubes. Dice onion, bell pepper and mince garlic. Remove tough stems from kale and chop into bite sized pieces. Thinly slice scallions and keep white and light green parts separate from dark green parts.
- In a large, preferably cast iron, skillet, brown the breakfast sausage over medium high heat until cooked through. Add the red pepper flakes to the sausage if using. Remove from skillet with a slotted spoon and set aside.
- In the same skillet, lower the heat and add in oil. Sauté diced onions until softened. Add in sweet potato cubes and cook for 2-3 minutes, stirring often and scraping the pan with a wooden spoon.
- Add in diced bell pepper, cook for 1-2 minutes more. Season with salt and pepper. Cover the skillet with a lid and cook for 4-5 minutes until the potatoes are softened and pierce easily with a fork.
- Add in white and light green parts of the scallions and the minced garlic and cook for another 2-3 minutes until very fragrant. Stirring and scraping frequently.
- Add cooked breakfast sausage and chopped kale back into the skillet and stir with a wooden spoon to wilt the kale and make sure everything is incorporated.
- Remove from heat and sprinkle with dark green parts of sliced scallions.
- Top each portion with a fried egg and serve warm.