Why You’ll Love Sausage, Egg & Sweet Potato Hash Recipe

I like this recipe because it’s comforting without being heavy and flexible enough to fit into busy weeks. I can cook everything ahead of time and enjoy a balanced, protein-packed breakfast with almost no effort in the morning. I also appreciate how it uses simple ingredients and turns them into something that feels special and homemade.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
1/2 tsp paprika
Salt and pepper to taste
1/2 lb turkey or chicken sausage (crumbled or links sliced)
6 large eggs
1/4 cup milk (optional, for fluffier eggs)
Optional: diced onions, bell peppers, or spinach for extra veggies

Directions

I start by preheating my oven to 400°F (200°C). I toss the diced sweet potatoes with olive oil, paprika, salt, and pepper, then spread them out in a single layer on a baking sheet. I roast them for 20–25 minutes until they’re tender and lightly caramelized.

While the sweet potatoes roast, I cook the sausage in a skillet over medium heat until browned and fully cooked, then set it aside. In a bowl, I whisk the eggs with the milk if I’m using it, along with a pinch of salt and pepper. I scramble the eggs gently over low to medium-low heat until they’re soft and fluffy, adding any optional vegetables at the end if I’m using them.

Once everything is cooked, I combine the roasted sweet potatoes, sausage, and eggs in a large bowl and gently mix until evenly distributed.

Servings and Timing

I usually divide this hash into 4 servings.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes

Variations

I like swapping the sausage for a plant-based version when I want a vegetarian option. Sometimes I add spices like cumin or chili powder for extra warmth, or toss in extra vegetables like mushrooms or zucchini. When I want more richness, I top it with a little shredded cheese right before serving.

Storage/Reheating

I store the hash in airtight containers in the refrigerator for up to 4 days. When reheating, I microwave a portion for 60–90 seconds, stirring halfway through so it heats evenly. I also reheat it in a skillet when I want slightly crisp edges.

FAQs

Can I make this recipe ahead of time?

I make it ahead all the time and portion it out for easy weekday breakfasts.

Do I need to peel the sweet potatoes?

I usually peel them, but I sometimes leave the skins on for extra texture.

Can I freeze this hash?

I freeze it in portions, though I find the eggs are best when eaten fresh or refrigerated.

What vegetables work best in this hash?

I like onions, bell peppers, spinach, mushrooms, and zucchini the most.

How do I keep the eggs from drying out?

I cook them low and slow and slightly undercook them since they’ll reheat later.

Is this recipe gluten-free?

I like that it’s naturally gluten-free without any special changes.

Can I cook everything in one pan?

I prefer roasting the sweet potatoes separately for better texture.

How do I add more spice?

I add chili flakes, hot sauce, or spicy sausage when I want more heat.

Is this good for meal prep?

I rely on this recipe for meal prep because it reheats well and stays satisfying.

Conclusion

I keep coming back to this Sausage, Egg & Sweet Potato Hash because it delivers comfort, flavor, and practicality all in one bowl. It makes my mornings calmer and more nourishing, and it reminds me that a good breakfast doesn’t have to be complicated to be deeply satisfying.