Sweet Potato and Sausage Breakfast Hashwith eggs
It can be a challenge to get all of the ingredients in a breakfast hash to finish cooking at the same time, so this recipe calls for pre-cooking the sweet potatoes to give them a head start. Finish this one-pan meal with eggs cracked and cooked right in the hash.
Smarts: Keep an eye on the ingredients as they cook on the bottom of the pan. The goal is to get a deep golden brown on the sausage and vegetables without letting them burn, so adjust the heat as needed. Adding water before adding the spinach and eggs helps to keep the right amount of moisture in the bottom of the pan as the eggs cook.
- Sweet potatoes - 1 1/2 lbs, cubed
- Onions, medium - 1, cubed
- Sausage, any pre-cooked or smoked variety - 4 links, cubed (we like chicken apple sausage here)
- Paprika, smoked - 1 tsp
- Coriander, ground - 1/2 tsp
- Garlic powder - 1/2 tsp
- Salt - 1/2 tsp
- Chives - 1 Tbsp, chopped
- Lemons - 1, wedges
- Oil, cooking - 1 Tbsp
- Water - 2 Tbsp
- Baby spinach - 5 oz
- Eggs - 4
- Hot sauce (opt) - for serving
- Sweet potatoes / Onions / Sausage - Prep as directed. Store potatoes in one container. Combine onions and sausage in another container. (Can be done up to 5 days ahead)
- Make spice blend - Combine paprika, coriander, garlic, and salt. (Can be done up to 5 days ahead)
- Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until sweet potatoes are tender, 4 to 7 minutes (depending on the size of the cubes). (Can be done up to 3 days ahead)
- Chives / Lemons - Prep as directed.
- Heat a large skillet over medium-high heat. Add oil. Once shimmering, add onions and sausage and saute until onions are very tender and sausage is starting to brown, 7 to 8 minutes.
- Add pre-cooked sweet potatoes and spice blend. Saute for 4 to 5 minutes more, letting potatoes brown a little on the bottom of the pan.
- Add water and spinach and saute until spinach reduces slightly, 2 to 3 minutes.
- Use the back of a spoon to form small “nests” (for the eggs) in the vegetable mixture. Crack the eggs directly into these spaces.
- Lower heat to medium. Cover and cook until eggs are done to your liking, ~5 minutes.
- Top hash with chives and serve with lemon wedges for squeezing over the top. Add some hot sauce if you’d like. Enjoy!
Simple and a winner for everyone. I did one and a half times the seasoning because I did a bit more potatoes and sausage than called for. It was perfect.0 Helpful
I used a vegetarian approximation of the sausage that had a peculiar taste for me. I think I would have enjoyed this if it weren't for that. If you are preparing the vegetarian version I would definitely make sure you use a "sausage" that you know is a winner.0 Helpful
Delicious. It didn't make as much as we thought - no leftovers.0 Helpful
A family favorite! My husband made this one and everyone loved it. Love one pan meals!0 Helpful
Tasty, satisfying, not complicated. We saved half so I cooked two of the eggs a little longer and mixed them in with the hash - in retrospect, I could have just not cooked them tonight and fried them to eat with leftovers.0 Helpful
Loved it! Didn't have fresh sweet potatoes or spinach so I used canned yams and spinach. Sausage, sweet potatoes and spinach, they are so good together!0 Helpful