Description
A hearty and flavorful sweet potato breakfast hash perfect for cozy mornings. This dish combines tender sweet potatoes, savory breakfast sausage, and aromatic herbs, all cooked to perfection and topped with eggs for a filling and delicious start to your day.
Ingredients
Scale
Vegetables
- 2 cups sweet potatoes, cubed
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons green onion, chopped
Proteins
- 1 pound breakfast sausage, crumbled
- 4 large eggs (fried or poached)
Oils and Fats
- 2 tablespoons olive oil (essential for cooking and browning)
- 2 tablespoons unsalted butter (can be replaced with olive oil)
Herbs and Spices
- 1 tablespoon fresh sage, chopped
- 1 teaspoon garlic powder (optional, if using fresh garlic)
- 1 teaspoon onion powder (optional)
- 1 teaspoon smoked paprika (substitute with regular paprika or chipotle powder)
Other
- 2 tablespoons maple syrup (optional)
Instructions
- Prepare the ingredients: Peel and cube the sweet potatoes, dice the yellow onion and red bell pepper, mince the garlic, and chop the green onions and fresh sage. This ensures all ingredients are ready for quick cooking.
- Cook the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled breakfast sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced yellow onion and red bell pepper. Cook for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the sweet potatoes: Add the cubed sweet potatoes to the skillet. Stir in the fresh sage, garlic powder, onion powder, and smoked paprika. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly browned. If using, drizzle the maple syrup over the potatoes during the last few minutes of cooking for a sweet glaze.
- Finish the hash: Return the cooked sausage to the skillet and mix well with the vegetables and sweet potatoes. Stir in the unsalted butter for added richness. Cook together for another 2 minutes to combine flavors.
- Prepare the eggs: In a separate pan, fry or poach the eggs according to your preference until the whites are set and yolks are cooked to desired doneness.
- Serve: Divide the sweet potato hash among plates. Top each portion with a fried or poached egg and sprinkle with chopped green onions for freshness and color.
Notes
- You can substitute ground turkey or chicken for the breakfast sausage for a leaner option.
- Maple syrup adds a nice sweetness but is optional depending on your taste preference.
- If you prefer a spicier dish, add a pinch of red pepper flakes along with the smoked paprika.
- To make it vegetarian, omit the sausage and add extra vegetables or use plant-based sausage alternatives.
- Make sure not to overcrowd the pan while cooking the sweet potatoes to get a nice browned exterior.
