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Spice up your weekend breakfast with this easy one-skillet Sweet Potato Hash. Made with sweet potatoes, breakfast sausage, peppers, and onions, it’s the perfect balance of sweet-savory flavors and hearty ingredients. Breakfast potato hash happens to be one of my favorite meals to order at a local brunch spot in town, so I loved recreating a version for Budget Bytes. This sweet potato hash recipe comes in at under a dollar per serving, and it’s great for meal prepping!
“I made this last week and added eggs to the recipe. Both my husband, me and my toddler loved it! It was so good and easy to make!”
Jennifer
Sweet potato hash is a hearty, skillet meal that’s made with diced sweet potatoes, vegetables like peppers and onions, and often some type of protein, like sausage or bacon. In this recipe, I use breakfast sausage, but you can mix it up with your favorite protein or toppings. It’s a great all-in-one meal that’s easy to whip up for breakfast, lunch, or dinner.
Sweet Potato Hash
Servings 6 (1 cup each)Ingredients
- 1½ lbs. sweet potatoes (about 2 medium, $2.79*)
- 1 yellow onion ($0.70)
- 1 red bell pepper ($1.48)
- 8 oz. breakfast sausage ($1.75**)
- ½ Tbsp cooking oil ($0.03)
- ¾ tsp salt ($0.05)
- ½ tsp black pepper (freshly cracked, $0.04)
- ½ tsp garlic powder ($0.05)
- ½ tsp smoked paprika ($0.05)
Instructions
- Wash, peel, and dice the sweet potatoes. Dice the onion and the red bell pepper. Set the vegetables to the side.
- In a large non-stick skillet, crumble the breakfast sausage and cook over medium heat. Cook the sausage until it’s almost completely browned. Add the diced onion and continue cooking until the onion is translucent and the sausage is fully browned. Remove the sausage and onions to a separate plate and set it to the side.
- In the same skillet, add the cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
- Now add the diced red bell pepper, salt, black pepper, garlic powder, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3-5 minutes or until the sweet potatoes are now fork tender.
- Add the cooked sausage and onions back to the skillet and combine with the sweet potatoes and peppers. Cook for 1-2 more minutes to allow the sausage to reheat with the rest of the hash.
- Serve this sweet potato hash with fresh parsley, sliced avocado, or any of your favorite toppings!
See how we calculate recipe costs here.
Equipment
- Large Non-Stick Skillet
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sweet Potato Hash Step-by-Step Photos
Prep the veggies: Start by washing, peeling, and dicing 1½ lbs. of sweet potatoes. Then dice one onion and one red bell pepper.
Brown the sausage: Crumble 8 oz. of breakfast sausage into a large skillet, and cook over medium heat. Cook the sausage until it’s almost completely browned. Now add the diced onion and keep cooking until the onion is translucent and the sausage is fully browned.
Transfer the cooked sausage and onions to a separate plate and set them to the side.
Make the hash: In the same skillet, add ½ Tbsp of cooking oil and the diced sweet potatoes. Cook the sweet potatoes over medium heat for 10-12 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender at this point! They’ll keep cooking in the next step.
Add the diced red bell pepper, ¾ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp of smoked paprika to the skillet. Stir together with the sweet potatoes until combined. Cook for 3-5 minutes more or until the sweet potatoes are fork tender.
If you have any other veggies you want to add, like mushrooms or tomatoes, add them in here!
Stir the cooked sausage and onions back into the skillet until combined.
Cook everything together for 1-2 more minutes so the sausage can reheat with the rest of the hash.
Serve: And that’s it! Breakfast (lunch or dinner) is served. Serve this sweet potato hash with fresh parsley, sliced avocado, or any toppings you love. Enjoy!
Topping Ideas
Customize it! There are so many fun & tasty toppings you can add to your sweet potato hash to give it even more depth and flavor. Here are a few suggestions:
- Fresh avocado
- Fresh parsley or sliced green onions
- Salsa
- Shredded cheese
- Sriracha
- Red pepper flakes
Serving Suggestions
I almost always serve this sweet potato hash with eggs. Sometimes I’ll make fried eggs right in the skillet once the potatoes are done, or make a quick batch of scrambled eggs on the side. If I’m cooking a bigger breakfast, I’ll add some oven-baked bacon, too. It makes the meal feel extra satisfying and perfect for a lazy weekend morning.
Storing & Reheating
If you happen to have any leftovers or if you just want to meal prep your breakfast for a few days, this sweet potato hash stores very well in the fridge. Just store the leftovers, minus the egg, in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, just reheat the hash in a skillet over the stovetop or in the microwave, then, if desired, top with a fresh fried egg! Breakfast is served!
I made this recipe for our weekend brunch birthday celebration for Paige on 8/3/25. We had a huge batch of sweet potatoes from the Thomasville, GA Farmer’s Market. Three large sweet potatoes weighed in at a little more than 3 lbs. and I doubled the recipe. That allowed me to use one full roll (16oz.) of spicy ground pork roll sausage. We LOVE sweet potatoes! I served it with eggs, as I usually do when I served home-fried potatoes and we mixed it in, as we prefer. I cooked this in my 12-inch iron Lodge skillet and I did have to watch that the sweet potatoes did not burn since we like them with a finish. This was a very sweet and savory recipe that we enjoyed and will add it to our Weekend Brunch rotation. I didn’t find the recipe needed any additional seasoning either. Thank you for the recipe!
Made it with chicken sausage (apple chicken) and it was great — the smoked paprika is fantastic complement to the sweet potatos
I made this with the roasted butternut squash recipe instead of sweet potatoes, and it turned out great! I served it over rice for dinner, made it into burritos for lunch, and served it with scrambled eggs for breakfast. It never stopped being good. 😊
Oh wow!! I love all of those ideas! :)
I made this last week and added eggs to the recipe. Both my husband, me and my toddler loved it! It was so good and easy to make!
Made this with Impossible sausage. It was quick, easy, and delicious! I was trying to be healthy after an unhealthy lunch, so I tossed in some kale. This will definitely be a repeat performer!
Made this for breakfast with Field Roast plant-based sausage & it turned out really well!!!!
This was so good! I used smoked sausage because I didn’t have breakfast sausage, but it was still a great flavor profile. I will make this one again.
I’ve made this twice already. Once I made it for myself,(and enjoyed the leftovers reheated the next day) and the next time when I visited my son, DIL, and grandchildren. They all loved it! We had no leftovers…We served it with a nice egg on top. I told my DIL that the hardest part of the recipe is peeling and chopping the sweet potatoes (but that is so doable!). I was thinking that the next time that I make it I may try adding a bit of cinnamon. We’ll see. Such a great tasty recipe to have in the rotation. BTW, I used turkey sausage. This is a winner.
I selected this recipe because it seemed flexible to use ingredients I had on hand so I could avoid a grocery trip! I used a mix of 1/2 chorizo and 1/2 ground pork and changed up the seasonings to match that. I also added some chopped fresh spinach at the end. It made an absolutely delicious dinner. Thanks!
Hello. I’d like to make this good looking hash as a side for Easter lunch. May I omit the sausage? Thanks….
You could. I would maybe try to sub for the same amount of additional potatoes or maybe even mushrooms. Also, be aware that quite a bit of flavor (fat and spices) comes from the sausage, so you’d definitely want to add a smidge more of the seasonings and maybe a small pat of butter or more oil so the potatoes aren’t too dry.
This was delicious, just got done making it. The only thing I will do different next time will be roast the potatoes in the oven to get them a little more crispy. Other than that it was delish!
Enjoyed this. I made it for dinner though, and swapped out the breakfast sausage for sweet Italian sausage.
You don’t have to use pre-seasoned sausage for the recipe. I’ve used plain ground meat and seasoned it as I went along and it worked out fine…just an FYI
This showed up early enough on the site to make in time for breakfast this morning, as a half recipe per usual for me. I love sweet potatoes–just never with marshmallows or added sugar–and this is a terrific savory breakfast dish. I stocked up on them just before Thanksgiving at $.25 a lb, and had precooked sausage patties (a staple in my freezer) which browned to defat and diced. I also added 1 diced poblano and a minced garlic clove to the red bell pepper and onion. With no eggs, no cheese, this was a lovely standalone breakfast, but would also be a perfect addition to brunch. When I was still working, we often had breakfast potlucks at my workplace–would have been perfect there, but with veggie sausage instead of my beloved pork. Keep these coming, Marsha!
I like to fry my sweet potatoes bits to crispy for my hash and add in any veggies waiting for the opportunity to jump into the pan and then any bits of meat or just crack in some eggs and chunks of cheese. I have also sprinkled in some flour and cooked it all a bit before pouring in some milk – cook until thickened. I find a little catsup and mustard also adds variety at times. People are so stunned when I tell them to fry their sweet potatoes this way.