This one-pan sweet potato hash is the perfect one pot meal – sweet, savory and perfect for breakfast, brunch, or dinner.
I am always trying to add to my lineup of easy, healthy recipes, and this sweet potato breakfast hash has become one our favorite things to make. It starts with tender sweet potatoes and savory, smoky sausage. It is then topped with earthy onions, garlic, and red bell peppers. Everything is warmly spiced with a blend of cinnamon, cumin, and chili powder for a meal that is bursting with flavor and comfort.
Serve this up with some warm sourdough biscuits, a side of fresh fruit and a drizzle of fermented hot sauce if you like a little spice! Top the hash with 4-5 over easy eggs over the top for even more protein and flavor. This is a delicious meal that is sure to be a crowd pleaser!
Why You’ll Love This Recipe
Flavorful – I love the sweet and savory flavors in this dish mixed with the warm spices, and I know you will too!
Easy – Everything is made in one pan, making it an incredibly simple dinner with minimal cleanup.
Versatile – This is a great recipe for any time of day! Whip it up for a hearty breakfast, Sunday brunch, or enjoy it as an easy, no fuss weeknight dinner.
Ingredients
Olive oil – I like to use olive oil in this recipe, but you can also substitute any neutral oil in its place.
Garlic – A garlic press is nice to have on hand when using minced garlic in a recipe. You can also use jarred minced garlic from the grocery store to save time.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Sweet Potato Hash
Step 1: Remove the sausage from its casing and cook in a 12-inch cast iron skillet over medium heat until browned. Transfer to a plate and set aside.
Step 2: Add olive oil and sweet potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
Step 3: Add the onion and red bell pepper. Continue cooking until the sweet potatoes are fork-tender and the vegetables are softened.
Step 4: Stir in the garlic, chili powder, cumin, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
Step 5: Return the sausage to the skillet and stir to combine. Cook for another minute or two to heat through.
Step 6: Taste and adjust seasoning as needed. Top with sliced green onion and serve warm.
Tips
- Cut the sweet potatoes evenly. Small, uniform cubes (about ½ inch) help them cook quickly and evenly.
- Make it a full meal. Top with sunny side up eggs or poached eggs, avocado slices, or a sprinkle of cheese.
- This would be a great camping meal.
- This recipe is naturally gluten and dairy free
Recipe FAQs
Sweet potato hash combines diced sweet potatoes, a variety of savory veggies and a handful of spices together. It is then sautéed on the stovetop until everything is browned and tender.
It is not necessary to peel the sweet potatoes, however you can if you prefer the texture to be a bit softer. Be sure to rinse your sweet potatoes well before dicing.
I like to use olive oil in this recipe, but any neutral flavored oil like avocado oil or even coconut oil will work.
More Delicious Recipes from the Farmhouse
- Corn Casserole Recipe
- Homemade Sweet Potato Shepherd’s Pie Recipe
- Roasted Beet Salad With Goat Cheese
- Easy Cabbage Roll Soup
- One-Pan Pork Chops With Apples
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Savory Sweet Potato Hash
Equipment
- 1 Cast Iron Skillet or other large skillet
Ingredients
- 1 pound breakfast sausage, cooked out of the casing
- 2 tablespoons olive oil, or neutral oil
- 2 medium sweet potatoes, diced to 1/2 inch cubes
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- salt and pepper
- top with sliced green onions, about ¼ cup
Instructions
- Remove the sausage from its casing and cook in a 12-inch cast iron skillet over medium heat until browned. Transfer to a plate and set aside.
- Add olive oil and sweet potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
- Add the onion and red bell pepper. Continue cooking until the sweet potatoes are fork-tender and the vegetables are softened.
- Stir in the garlic, chili powder, cumin, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
- Return the sausage to the skillet and stir to combine. Cook for another minute or two to heat through.
- Taste and adjust seasoning as needed. Top with sliced green onion and serve warm.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- Cut the sweet potatoes evenly. Small, uniform cubes (about ½ inch) help them cook quickly and evenly.
- Make it a full meal. Top with sunny side up eggs or poached eggs, avocado slices, or a sprinkle of cheese.
- This would be a great camping meal.
- This recipe is naturally gluten and dairy free
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
