This sweet potato sausage hash is easy to make, ready in just 30 minutes, and has a flavorful southwest twist. Eat it for breakfast, lunch, or dinner for a healthy meal that’s sweet and savory! Whole30, and Paleo too!
This sweet potato hash with sausage and eggs is a balanced breakfast filled with healthy fats, plenty of protein, and carbs. It’s a savory meal that you can eat for breakfast, lunch, or dinner, with minimal clean up! It’s healthy comfort food at it’s finest.
I decided to go for a southwest twist on this hash and added bell pepper, diced tomatoes, diced green chiles, cilantro, and a squeeze of lime juice. It’s makes a perfect mix of sweet and savory flavors.
I wanted to keep this recipe Paleo and Whole30 compliant, but if you want even more southwest flavors, feel free to add in organic black beans, jalapenos, and top the hash with some grass-fed cheese.
Ingredients You’ll Need
These simple ingredients come together to make a southwest breakfast skillet that’s filling, easy to make, and delicious.
Onion: use red, white, or yellow.
Sweet potatoes: choose medium sized sweet potatoes
Grass-fed breakfast sausageor ground pork: I buy my grass-fed breakfast sausage from a local farmer. (Clean ingredient, without all the additives) ground breakfast sausage is hard to find at the grocery store. For this recipe, you could also use breakfast sausage links, and slice them up into bite sized pieces. Applegate is a great brand that carries organic meats. If you would rather order your meat online, ButcherBox carries breakfast sausage as well, and can deliver it to your door. If on Whole30, make sure the breakfast sausage is Whole30 compliant.
Seasonings: chili powder, paprika, garlic powder. Thrive market seasonings/spices are great! They are so much cheaper than buying them at the store.
Make 4-6 wells in the skillet and crack an egg in each. Bake for 15-20 minutes, or until desired doneness of eggs is reached.
Tips And Variations
Keep plenty of oil at the bottom of the skillet when cooking sweet potatoes so that they don’t burn.
To meal prep – This breakfast skillet is great to meal prep! You can always fry up a quick egg to go over the sweet potato and sausage.
Eggs – You can either bake the eggs into the skillet, or fry them up in a separate skillet on the stove top.
Sweet Potatoes – Sub sweet potatoes for gold potatoes, russet potatoes, or frozen hash browns for this recipe. If using hash browns, cook them separately from the sausage, and add them in at the end. You could also use cubed butternut squash.
Breakfast Sausage – Sub breakfast sausage/ground pork for ground turkey or ground chicken
If you cannot tolerate eggs, simply omit the eggs. The breakfast skillet with just sweet potatoes and sausage is delicious!
This sweet potato sausage hash is easy to make, ready in just 30 minutes, and has a flavorful southwest twist. Eat it for breakfast, lunch, or dinner for a healthy meal that’s filling and so tasty! Whole30, and Paleo too!
Preheat oven to 350 degrees Fahrenheit. Prepare ingredients by mincing the garlic, dicing the onion, cubing the sweet potatoes, and chopping the red bell pepper. Keep bell pepper separate from other ingredients.
In a large skillet, heat avocado oil over medium heat. Add in the garlic, onion, and sweet potatoes. Cook for 2-3 minutes, stirring frequently so that the potatoes don’t burn. Move potatoes to one side of the skillet with a spatula.
Add the breakfast sausage, and brown, breaking up chunks until no longer pink. Occasionally stir sweet potatoes on one side of the skillet to prevent them from burning. Reduce heat and stir in chili powder, cumin, paprika, garlic powder, bell pepper, diced tomatoes, and diced green chiles.
Make 4-6 wells in the skillet and crack an egg in each. Bake for 10-20 minutes, or until desired doneness of eggs is reached. Baking times may vary with oven type and egg preference.
Baking time for eggs- Baking times may very with oven type. Check eggs at the 10 minute mark to see the level of doneness. Take the skillet out and look closely at the eggs. If the yolks jiggle, and the egg whites are runny, the eggs are not fully cooked.
Storing- Store breakfast hash in an airtight glass container. Keep in the fridge for up to 3-5 days.
To reheat- Place breakfast hash in a glass or ceramic bowl and reheat in the microwave. You can also reheat in a skillet on low heat, but keep in mind the eggs will cook more.
Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!