Spice up your weekend breakfast with this easy one-skillet Sweet Potato Hash. Made with a simple combination of sweet potatoes, breakfast sausage, peppers, and onions, it includes the perfect balance of sweet and 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 is super versatile so you can easily mix and match some of the ingredients with what you have in your fridge, it comes in at under a dollar per serving, and it’s great for meal prepping!
What Is Sweet Potato Hash
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. It’s a great all-in-one meal that’s easy to whip up for breakfast, lunch, or dinner. And because it’s so versatile the toppings and variations are endless!
Ingredients For Sweet Potato Hash
Eight ingredients is all you need to make this colorful and flavorful Sweet Potato Hash. We kept things pretty simple so here’s what we used:
- Sweet Potatoes: We’re using sweet potatoes for our breakfast hash simply because we like the combination of slightly sweet, mixed with savory flavors. But you can certainly use a different potato, like russet potatoes, instead. The total cook time will vary depending on which type of potato you use.
- Breakfast Sausage: You can use any kind of breakfast sausage for this recipe. We opted for a regular mild sausage, but feel free to use a hot sausage, turkey sausage, or even an apple maple sausage would be really good!
- Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add the perfect amount of flavor and texture to this dish. But you don’t have to stop here, if you have some extra veggies hanging out in the fridge like spinach or mushrooms feel free to add those too! This recipe is very versatile.
- Seasoning: Smoked paprika, garlic powder, salt and pepper compliment the sweetness of the sweet potatoes perfectly. The rest of the spices comes from the breakfast sausage giving this breakfast skillet hash lots of flavor!
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:
- Fried, scrambled, or soft-boiled egg
- Fresh avocado
- Fresh parsley or sliced green onions
- Salsa
- Shredded cheese
- Sriracha
- Red pepper flakes
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!
Sweet Potato Hash
Servings 6 (1 cup each)Ingredients
- 1.5 lbs. sweet potatoes (about 2 medium) ($1.48)
- 1 yellow onion ($0.32)
- 1 red bell pepper ($1.59)
- 8 oz. breakfast sausage ($1.75)
- 1/2 Tbsp cooking oil ($0.03)
- 3/4 tsp salt ($0.05)
- 1/2 tsp freshly cracked black pepper ($0.04)
- 1/2 tsp garlic powder ($0.05)
- 1/2 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!
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Nutrition
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How to Make Sweet Potato Hash – Step by Step Photos
Wash, peel, and dice 1 1/2 lbs. of sweet potatoes. Dice one onion and one red bell pepper. Set the vegetables to the side.
In a large skillet, crumble 8 oz. of 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 cooked sausage and onions to a separate plate and set it to the side.
In the same skillet, add 1/2 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 as they will continue to cook in the next step.
Add the diced red bell pepper, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp of smoked paprika to the skillet. Stir together with the sweet potatoes until combined. Cook for an additional 3-5 minutes or until the sweet potatoes are 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.
And that’s it! Breakfast (lunch or dinner) is served. Serve this sweet potato hash with fresh parsley, sliced avocado, and any of your favorite toppings. Enjoy!
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.