Family Rhythms, Cozy Meals, Simple Home
Naptime Village Recipe
Sweet potato breakfast hash with sausage, peppers, and eggs in one skillet for a hearty 37-minute breakfast or brunch.
Prep
12 mins
Cook
25 mins
Total
37 mins
Serves
4 servings
Difficulty
Easy
Calories
520 kcal
Protein
44.1 g
Greek yogurt and berries
light, tangy side to balance a savory hash
Avocado and salsa
fresh toppings that add creaminess, acidity, and heat
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This sweet potato breakfast hash is a one-skillet breakfast with crisp-tender sweet potatoes, browned sausage, peppers, onions, and eggs cooked right on top. It is built for the search intent behind sweet potato breakfast hash: a hearty breakfast that feels filling, cooks in one pan, and does not leave the potatoes hard in the middle. The method gives the sweet potatoes a covered head start, then browns the sausage and vegetables before the eggs go in at the end. It works for weekend brunch, high-protein breakfasts, and meal-prep hash bases you can reheat with fresh eggs.
This skillet hash manages water and heat in stages. Small, even dice increase sweet potato surface area, so steam can penetrate quickly when the pan is covered. Once tender, uncovering shifts the environment from steaming to dry heat, allowing browning. Sausage goes in once the potatoes are partway cooked so the meat can brown on contact and render flavorful fond. Vegetables follow to soften in those drippings without flooding the pan. Eggs finish last with the lid back on; gentle trapped steam sets the whites while keeping yolks soft.
Key levers: cut size, pan surface area, and lid timing. A heavy, wide skillet keeps temperature stable and gives the potatoes room to brown instead of steaming.
Chicken or turkey sausage: Provides concentrated savory flavor and readily browns, contributing Maillard notes. Processed meat adds sodium and saturated fat; keep portions measured to maintain balance.
Eggs: Supply complete protein and emulsifying lecithin; set gently at the end so whites firm while yolks stay saucy, adding richness without toughening.
Sweet potatoes: Starchy, fiber-rich base that softens with early steam and then browns on the surface for crisp edges. Their natural sugars caramelize, deepening flavor.
Onion: Adds aromatics, sweetness, and prebiotic fibers; softens moisture release during sauté, which helps deglaze sausage fond into the hash.
Bell pepper: Brings water content, color, vitamin C, and mild sweetness; added after browning so it stays tender-crisp instead of collapsing.
Olive oil: Monounsaturated fat that promotes even heat transfer, prevents sticking, and helps fat-soluble flavor compounds bloom.
Kosher salt: Early salting draws a bit of surface moisture from potatoes (aids steaming) and seasons throughout; finish with small pinches to avoid oversalting processed sausage.
Smoked paprika: Delivers smoky depth and color without added sodium; fat-soluble pigments disperse better when heated in oil.
Black pepper: Adds piperine bite and aroma; late addition preserves volatile compounds.
Cut size: Smaller, uniform dice reduce the distance heat must travel to the center, preventing hard middles.
Covered head start: A lid traps vapor, boosting heat transfer and gelatinizing potato starches faster. Uncover to evaporate surface moisture so browning can occur.
Pan crowding: Overcrowding lowers surface temperature and traps steam. Use a large skillet so more potato surfaces contact hot metal.
Fat choice and timing: Olive oil raises the effective surface temperature and helps paprika’s fat-soluble flavors disperse. Keep heat at medium to avoid scorching paprika.
Salting strategy: Season potatoes early, then salt to taste at the end. Sausage and eggs already contribute salinity.
Egg setting: Whites coagulate sooner than yolks. Reintroducing the lid creates gentle steam that sets whites quickly without rubbery yolks.
Lighter protein path: For a cleaner everyday version, use diced chicken, turkey, black beans, or add an extra egg per person instead of sausage. You keep the savory profile while lowering processing.
More plants, better texture: Fold in spinach, kale, or mushrooms in the last minutes. Extra plant volume boosts fiber and helps the hash feel substantial with less meat.
Flavor density without extra sodium: Layer smoked paprika with chili flakes or chipotle, finish with a squeeze of lemon or splash of hot sauce, and top with herbs.
Pan management: If the pan gets wet, hold stirring and keep it uncovered; let moisture drive off so crisping resumes.
Portion balance: Let sweet potatoes and vegetables own most of the skillet real estate; keep sausage as a supporting accent.
Cover to cook through; uncover to crisp. Add eggs only when the base is ready. Balance protein and plants for a hearty, steadier breakfast.
Large skillet with lid
Spatula
Knife and cutting board
Author: Sharon Nissley
Prep time
12 mins
Cook time
25 mins
Total time
37 mins
Yield
4 servings
Ingredient notes
Chicken or turkey sausage keeps the hash savory while adding protein.
A red, yellow, or orange bell pepper adds sweetness and color, but green bell pepper works too.
Smoked paprika gives a breakfast-skillet flavor without needing much extra seasoning.
If your sweet potatoes are large, use about 3 packed cups diced.
Start the potatoes
Heat skillet over medium. Add oil and sweet potatoes with half the salt. Cover and cook 8 to 10 minutes, stirring occasionally.
Brown the sausage
Add sausage and cook 4 to 5 minutes until browned.
Add vegetables and spices
Stir in onion, pepper, and spices. Cook until vegetables soften and potatoes are tender.
Cook the eggs
Make 4 wells in the hash and crack in eggs. Cover and cook 3 to 5 minutes until whites set.
Serve
Taste for salt and serve hot straight from the skillet.
Calories
520 kcal
Protein
44.1 g
Carbs
25.6 g
Fat
25.8 g
Nutrition information is automatically calculated, so should only be used as an approximation.