Breakfast Hash with Sweet Potatoes

Breakfast Hash with Sweet Potatoes
two poached eggs topped with cracked black pepper on top of a bed of sweet potato hash that consists of red bell peppers, green bell peppers, onions and crumbled sausage. Food is on a white round plate on a wood table

Easiest Sweet Potato Breakfast Hash

Everyone knows I love a good breakfast hash…and this one by far is the easiest to make. It comes out perfect every time, is to versatile and your family will come running back for more. On second thought, better double up!

two poached eggs topped with cracked black pepper on top of a bed of sweet potato hash that consists of red bell peppers, green bell peppers, onions and crumbled sausage. Food is on a white round plate on a wood table

I say this time and time again but it is so true that it hurts. This breakfast hash is extremely versatile. You can customize it with whatever you have on hand or whatever you like. When I first started making this breakfast hash, I HATED VEGETABLES! No, seriously. I hated them. With the exception of potatoes, my range of vegetables was very limited. I hated vegetables so much that as a kid, when my mom would make me soup from a can, I would make her stand at the sink and scoop out every piece of celery. No vegetable passed these lips unless it was a potato, carrot, or broccoli.

In a large black cast iron skillet, cubed orange sweet potatoes mixed with red bell pepper, green bell pepper, crumbled sausage, onions, and garlic.
Hash cooking in the cast iron skillet

Anyway, getting back to this fabulous breakfast hash, I used to chop the onions and peppers SO TINY you could barely see them to being with. Then I would cook them so long they would basically disintegrate into nothing. But that’s how I liked it and it opened me up to cooking and eating those vegetables to being with!

As I started to eat more and more vegetables, I would chop them differently or add in more variety. Sometimes mushrooms, brussel sprouts or jalapeños. Sometimes different potatoes- Japanese white, sweets, reds, russets. The list was endless. Until I found this combo…and I never went back! It became my easy, go-to breakfast hash.

So how do I make this thing?

Its easy peasy! First, chop all your veggies. Mis en place people!

Left bottom corner: diced sweet potatoes to the right of them, a package of bob Evans pork sausage. To the right of that , fresh chopped rosemary in a metal tsp with a black rubber handle. Above the rosemary in the top right corner, red and green bell peppers diced in a white bowl. Directly in the center of the photo, minced garlic in a small white ramekin. in the top left corner in a small white bowl, copped onion.
Mis en place for breakfast hash

Then start with the sausage. Cook it through in a large skillet (I use my cast iron) with a little bit of EVOO. Then remove the sausage and add all your veggies except your sweet potatoes. Let them start to soften and then season with your garlic and spices. Let that get fragrant and toasty and add in your sweets! Give everything a good toss to get it all seasoned and let it cook. Right before you’re done, add the sausage back in to give it a little temperature and VIOLIA. Breakfast hash that your family will rave about!

Easiest Breakfast Hash

Course: Breakfast
Cuisine: American
Keyword: breakfast, hash, sweet potato
Servings: 4


  • 2 tbsp EVOO
  • 1 lb sausage use your preference
  • 2 large sweet potatoes cubed
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 4 cloves garlic minced
  • 2 tsp fresh rosemary minced
  • 1 tsp salt
  • pepper to taste


  • Dice, mince and chop all your vegetables and set aside.
  • In a large skillet, add 1 tbsp EVOO to the pan. Add in the sausage and crumble. Cook all the way through and remove the sausage from the pan
  • Add in the remaining oil and toss in your onions and peppers. Start to cook until they begin to soften.
  • Once your veggies have started to soften, add in your garlic, rosemary, salt and pepper. Stir until fragrant.
  • Now add in your sweet potatoes and give them a generous toss. You want to make sure they get coated with all the flavors that you have been developing in the pan.
  • Spread the sweet potatoes around the pan to get them into as even of a layer as possible. Allow the sweet potatoes to cook until they become soft. This should take about 15 minutes. Make sure you give them a stir every so often to prevent them from burning.
  • One to two minutes out from finishing, add the sausage back in. Its already cooked through so it really just needs to be rewarmed and mixed with all those delicious flavors.
  • Serve warm and top with an egg if you should desire.

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