Sausage and Sweet Potato Hash

Recipe by Aurora Wright

Sausage and Sweet Potato Hash is made by crisping sweet potato cubes with sausage and peppers in one skillet, giving you a hearty, caramelized brunch topped with eggs.

Course: Brunch

Cuisine: American

Difficulty: Easy

Servings

Prep time

15 minutes

Cooking time

30 minutes

Calories

410 kcal

45 minutes

Ingredients

1 pound breakfast sausage, bulk

2 large sweet potatoes, peeled and cut into 1/2-inch cubes

1 tablespoon olive oil

1 medium red bell pepper, diced

½ medium yellow onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

6 large eggs

2 tablespoons sliced scallions

Directions

Heat a large 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it up, for 6 to 8 minutes until browned. Transfer to a plate, leaving the drippings in the pan.

Add the olive oil and sweet potatoes to the skillet in a single layer. Season with salt, pepper and smoked paprika. Cook undisturbed for 5 minutes until the bottoms are golden.

Stir, cover, and cook for 5 minutes more until the potatoes are nearly tender.

Uncover and add the bell pepper and onion. Cook for 5 to 6 minutes, stirring occasionally, until the potatoes are crisp at the edges and the vegetables are soft.

Stir in the garlic and return the sausage to the pan. Cook for 1 minute until fragrant.

Make six wells in the hash and crack an egg into each. Cover and cook for 4 to 5 minutes, until the whites are set and the yolks are as runny as you like.

Top with scallions and serve hot straight from the skillet.

Nutrition Facts

Total number of serves:

1 serving (1/6 of recipe)

Calories:

410

Cholesterol:

225 mg

Sodium:

780 mg

Potassium:

610 mg

Sugar:

7 g

Protein:

21 g

Calcium:

85 mg / 7% DV

Iron:

2.5 mg / 14% DV

Weekend Brunch, Breakfast, Bread

Confession time: I am a pastry chef, and I still fall head over heels for a skillet that arrives at the table sizzling, golden and gloriously messy. This hash is exactly that: caramelized sweet potato cubes with crisp edges, savory sausage, sweet peppers and a jammy egg on top. It is brunch with a little dessert-chef whimsy, because those burnished, sugar-kissed edges are pure caramelization magic.

It also happens to be one of the easiest ways to feed a crowd. One pan, a handful of ingredients and a bit of patience with the heat are all it takes to build layers of color and texture that look as good as they taste.

Think of it as a savory sundae: soft, crisp, creamy and spicy all in a single scoop, with a runny yolk standing in for the sauce.

The Inspiration Behind This Recipe

Hash began as a thrifty way to turn leftovers into a satisfying meal, and I love that spirit. Sweet potatoes bring natural sugars that brown beautifully, while sausage lends salt, fat and smoky spice. Together they hit the sweet-and-savory balance I chase in every dessert I make.

Visually, this dish is a feast. Orange cubes, ruby peppers, green scallions and bright yolks make a plate that begs to be photographed before the first forkful disappears.

A Brief History of Hash

The word hash comes from the French hacher, meaning to chop. Early American cooks chopped leftover meat and potatoes and fried them together in a skillet, a staple of diners and farmhouse kitchens alike.

Sweet potatoes, native to the Americas and long cherished in the South, joined the tradition as a naturally sweet, nutrient-rich alternative to white potatoes. Today the hash is a brunch classic with endless variations.

Why This Cooking Method Works

Sweet potatoes are higher in sugar and moisture than white potatoes, so they brown quickly but can also steam into mush. The secret is a hot pan, a single layer and a little patience. Letting the cubes sit undisturbed encourages the Maillard reaction and caramelization, which build that crisp, deeply flavored crust.

A brief covered steam softens the interior, then uncovering lets the surface moisture evaporate so the edges can crisp. Browning the sausage first leaves rendered fat behind, which cooks the potatoes in concentrated flavor.

Flavor Profile: What to Expect

Each bite balances sweetness, smoke and gentle heat with creamy richness from the egg.

Sweet: caramelized sweet potato with crackly edges
Savory: browned sausage seasoned with sage and pepper
Smoky: smoked paprika that ties everything together
Rich: a runny yolk that becomes an instant sauce

The result is cozy, hearty and bright at the same time, with a fresh scallion finish that keeps it from feeling heavy.

Tips for Making the Best Sausage and Sweet Potato Hash

A few small details make all the difference between crisp and soggy.

Cut evenly: half-inch cubes cook at the same pace.
Use a big skillet: crowding traps steam and prevents browning.
Resist stirring: let the cubes sit for several minutes between turns.
Dry the potatoes: pat them dry after cutting for better crisping.
Season in layers: salt the potatoes as they cook, then taste at the end.

Serving Suggestions and Side Pairings

Serve the hash straight from the skillet with eggs nestled on top, finished with scallions, a pinch of flaky salt and a drizzle of hot sauce or maple syrup if you like a sweet-heat kick.

Add buttery biscuits, fresh fruit salad or a simple arugula salad with lemon to cut the richness. For a full spread, a little something sweet like a warm scone rounds out the table nicely.

Storage, Reheating, and Make-Ahead Tips

Refrigerate: store the hash without eggs in an airtight container for up to 4 days.
Reheat: warm in a hot skillet or air fryer to restore crispness; avoid the microwave.
Make ahead: cube the potatoes and chop the peppers the night before, and keep the potatoes in cold water, drained and dried before cooking.
Freeze: freeze the cooked hash up to 2 months, then crisp it in a skillet.

Why This Recipe Deserves a Spot in Your Rotation

It is budget-friendly, endlessly adaptable and impressive without being fussy. Swap in chorizo, add kale or use leftover roasted vegetables, and it never gets old.

Best of all, it comes together in one pan, leaving more time for lingering over coffee, which is the whole point of Saturday.

Recommended Drink Pairing

A sparkling mimosa with fresh orange juice lifts the richness and echoes the sweet potato. Prefer something cozy? A cup of bold, freshly brewed coffee with a splash of cream is a perfect match.

Cross-Promotion

Love a savory skillet? Try our Spinach and Feta Frittata or the Mexican Breakfast Casserole with Chorizo for more hearty, egg-forward brunch ideas.

[#~image_alt_1~#]