Sweet Potato, Sausage, and Egg Breakfast Hash

• 1 large sweet potato, diced
• 8 oz breakfast sausage, crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 large eggs
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• Optional: Hot sauce

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced onion and cook until translucent.
3. 3 Stir in garlic, smoked paprika, and cumin, cooking for another minute.
4. 4 Add sweet potato and cook until starting to soften.
5. 5 Push sweet potatoes to the side and add sausage, breaking it up with a spoon. Cook until browned.
6. 6 Mix sausage with sweet potatoes and cook for another 5-7 minutes until potatoes are tender.
7. 7 Create four wells in the hash and crack an egg into each well.
8. 8 Cover skillet and cook until eggs are done to your liking.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Spatula
• Cutting board and knife

Variations

• Add a handful of frozen peas for extra color and nutrients.
• Top with crumbled feta cheese for a tangy twist.

Substitutions

• Use ground turkey instead of sausage for a leaner option.
• Substitute sweet potato with regular potato if preferred.

Pairings

• A cup of black coffee.
• Fresh orange juice.

Nutrition

Tips

• For a smokier flavor, use smoked paprika.
• Feel free to swap sausage for bacon or ham for a different flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Serve with a side of avocado toast.
• Pair with a fresh fruit salad for a balanced meal.

FAQ