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Imagine waking up to the inviting aroma of roasted sweet potatoes mingling with savory sausage and perfectly baked eggs. This Sweet Potato Hash has become a beloved staple in my kitchen, not just for breakfast but anytime I crave a hearty, satisfying dish. Through multiple tries, I discovered that the combination of crisp veggies and rich flavors makes this dish a true crowd-pleaser. If you love one-pan meals, don’t miss out on trying my Avocado Toast with Egg for another quick and delicious option!
About Sweet Potato Hash
This Sweet Potato Hash is more than just a breakfast dish; it’s a comforting blend of flavors that bring warmth and satisfaction to any meal. I’ve tested this numerous times, adjusting ingredients and cooking times to get it just right. My family adores it, especially on lazy weekends or busy weeknights. The beauty of this dish lies in its versatility and ease, making it perfect for any occasion.
- Quick prep: ready in under an hour.
- Budget-friendly: utilizes simple, wholesome ingredients.
- Family favorite: the spicy sausage and sweet potatoes are a hit!
- Cultural note: Sweet potatoes are a staple in many cuisines, known for their nutritional benefits and versatility.
Key Ingredients & Their Roles
- Sweet Potato: Provides natural sweetness and a creamy texture; feel free to swap with butternut squash.
- Brussels Sprouts: Adds a slight bitterness that balances the sweet potatoes; can substitute with broccoli if preferred.
- Chicken Sausage: Gives savory depth; turkey sausage works as a healthier alternative.
- Pecans: Offers a crunchy texture; walnuts can be used as a budget-friendly substitute.
How to Make Sweet Potato Hash
- Preheat your oven to 425°F; the high heat helps caramelize the sweet potatoes beautifully.
- Toss the chopped sweet potatoes, brussels sprouts, onion, and garlic in avocado oil, paprika, salt, and pepper, ensuring everything is evenly coated.
- Spread the veggie mix onto a large baking sheet and add the chopped sausage. Roast for about 25 minutes, until golden and tender.
- After removing the pan, stir in the spinach and balsamic vinegar; make small wells and crack an egg into each. Bake for another 6-10 minutes until the eggs are set to your liking.
Pro Tips & Troubleshooting
- While testing, I found that parboiling the sweet potatoes for a few minutes first can enhance their creaminess.
- A common issue is eggs cracking; try using room temperature eggs to avoid this.
- For a fresh twist, consider adding seasonal vegetables like zucchini in the summer.
- This recipe easily scales up; double ingredients for a larger batch without changing cooking times much.
Storage & Make-Ahead Guide
Store any leftovers in the refrigerator for up to 4 days. You can freeze the mixture (without eggs) for 2-3 months. Reheat in the oven at 350°F until warmed through, about 15 minutes. I once kept a batch in my fridge for a few days, and it held up surprisingly well!
What to Serve With Sweet Potato Hash
This Sweet Potato Hash pairs wonderfully with a simple arugula salad or a slice of crusty bread. For another great combination, try it with my Cheddar Bay Biscuits or Avocado Toast!
Frequently Asked Questions
- Can I make Sweet Potato Hash ahead of time? Yes, you can prepare the components in advance and assemble the dish just before baking.
- What if I can’t find chicken sausage? Substitute it with turkey sausage or any plant-based sausage for a different flavor profile.
- Can I add different vegetables? Absolutely! Bell peppers or zucchini would work beautifully.
- How do I prevent the eggs from overcooking? Keep an eye on them after returning to the oven and check often for your preferred doneness.
- Is this recipe gluten-free? Yes, all ingredients are naturally gluten-free as listed.
Final Thoughts
This Sweet Potato Hash has quickly become a go-to recipe in my home, beloved by everyone for its wholesome goodness and captivating flavors. I love to serve it warm with a dash of hot sauce for an extra kick. If you try it, I’d love to hear how it turned out for you!
“`More Recipes You’ll Love
- Sausage Egg and Cheese Muffins – great savory breakfast companion
- Crispy Honey Mustard Brussels Sprouts – complements the brussels sprout flavor
- Buttermilk Roasted Chicken – pairs well with any meal
Sweet Potato Hash
Ingredients
Main Ingredients
- 1 medium sweet potato chopped into small chunks
- 1 lb brussels sprouts quartered
- 2 Tablespoons avocado oil or olive oil
- 0.5 teaspoon paprika
- 0.5 teaspoon sea salt plus more to taste
- 1/4 teaspoon ground pepper plus more to taste
- 1 yellow onion chopped
- 1-2 cloves garlic minced
- 3-4 chicken or turkey breakfast sausage chopped, I used Bilinski chicken sausage
- 2 cups baby spinach
- 1 Tablespoon balsamic vinegar
- 1/2 Tablespoon maple syrup optional
- 6 large eggs
- 1/3 cup raw pecans
- hot sauce for serving, optional
- fresh thyme for serving
Instructions
Main Instructions
- Preheat oven to 425°F.
- Toss chopped sweet potatoes, brussels sprouts, onion, and garlic in oil, paprika, salt, and pepper.
- Spread veggies onto a large baking sheet. Add breakfast sausage to the same sheet pan and cook for about 25 minutes.
- Remove pan from oven, toss veggies, and add spinach, balsamic vinegar, and maple syrup (if using). Toss again to combine.
- With a spatula, make 6 wells in the veggies, then crack 1 egg into each well. Season each egg with a little salt and pepper. Return baking sheet to the oven and bake for an additional 6-10 minutes, until the whites of the eggs are cooked through and reached your desired doneness.
- While veggies are roasting, toast pecans in a large, dry skillet for 1-2 minutes or until they are golden brown. Watch closely because they can burn quickly. Remove from heat, let cool, and then roughly chop and set aside.
- Once veggies, sausage, and eggs are done cooking, remove from the oven and sprinkle with chopped pecans. Serve warm and garnish with fresh thyme and top with hot sauce, if desired.