This Sweet Potato Breakfast Hash is a full meal – flavorful, balanced, and nutritious. A family favorite!
This Sweet Potato Breakfast Hash is a great family favorite – all the popularity of a great comfort food yet it’s packed with nutrition! And it has just the right amount of heat with a hint of Southwestern flair from the green chiles and cumin. It’s very easy to make. Not quick, but definitely easy and failproof.
For this version, I used a mild pork sausage that comes in a chub (Tennessee Pride), and I used 505 Green Chiles (so convenient out of the jar). So this was mild sausage and hot green chiles – you can get creative with the combination. Maybe use hot sausage and mild green chiles, or adjust the heat however you want. Jalapenos work, too, but I particularly like the green chile flavor; you might not notice it here with all the ingredients, but there still is a subtle difference.
This recipe makes a robust meal for four, but you can also store leftovers to heat up later (except for the egg….). To make it for the whole family, you need a big skillet. The egg on top is optional, of course – you need to add some water and steam it to get that over easy result. Or time it in the cooking cycle just right. All in all, this is a pretty bombproof recipe that you can’t screw up! Try it when you have a special family get together. Hope you like it!
Sweet Potato Breakfast Hash is a full meal, especially when you top it with an egg – packed with nutrition and flavor
- ½ lb mild breakfast sausage (1/2 chub)
- 1 small onion, diced
- 1 bell pepper, diced
- 1 large sweet potato, peeled & diced into ½-inch cubes (about 4 cups)
- ½ cup chopped fresh parsley
- ½ cup diced green chiles (I used 505)
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper, to taste
- 4 eggs, optional
- 1 green onion, sliced
- Heat a large saute pan on medium heat. Add the sausage and lightly brown. Use a slotted spoon to remove the sausage to a small bowl.
- Add the diced onion and bell pepper to the pan and saute for one minute to soften.
- Add the diced sweet potato and spices to the pan. Cover and cook the sweet potato for 10-12 minutes, stirring often and adding a few tablespoons water as needed to avoid sticking. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
- Add the sausage back into the pan along with the parsley and green chiles and stir for an additional 1-2 minutes or until the parsley is wilted.
- Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook, covered, until the eggs are done to your liking. You can add a lid to the pan and a few tablespoons of water (to help steam them) to cook the eggs faster.
- Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.
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