This easy sweet potato, sausage, and egg breakfast hash has a southwest twist and is ready in just 30 minutes. A healthy breakfast, lunch, or dinner that’s loaded with flavor and made in one-pan.
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1/2 onion, diced
- 2 medium sweet potatoes, cubed into small pieces about 1/2 inch
- 1 pound grass-fed breakfast sausage
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 red bell pepper, chopped
- 1 14.5-ounce can diced tomatoes, drained
- 1 4-ounce can diced green chiles, drained
- 4–6 eggs
- Preheat oven to 350 degrees Fahrenheit. 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.
- Add in the breakfast sausage, chili powder, cumin, paprika, and garlic powder. Cook sausage, breaking up chunks and browning meat until no longer pink. Reduce heat and stir in 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 5 minutes, 8 minutes, and 10 minutes, etc. 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.
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Keywords: Whole30 sweet potato hash, sweet potato sausage hash, sweet potato hash with eggs, paleo sweet potato hash