Weekly Recipes

Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash with Egg

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

Sweet Potato Breakfast Hash
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Southwestern
Serves: 4 servings
  • 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
  1. 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.
  2. Add the diced onion and bell pepper to the pan and saute for one minute to soften.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.


Leave a Reply