The Best Sweet Potato Hash
Easy Sweet Potato Hash Recipe
Sweet Potato Hash is one of the most satisfying and hearty breakfasts I’ve ever had! It is packed with flavor from the sausage, sage, cinnamon, and kale. To finish it all off, you cook several eggs in the hash to add extra protein, and a runny yolk acts as a sauce for the whole dish!
How This Sweet Potato Hash Came to Be:
I am not going to lie, this recipe came about from a very hungry eighteen-year-old me who just threw whatever I had into a pan. I had seen a similar idea online (not sure where, but I will credit the recipe if I find it.)
So, four years later, I am sharing this recipe with you all!
The one thing I love about this recipe is other than the sweet potatoes, you can substitute just about everything. Don’t like sausage, use bacon. Don’t eat meat? You don’t have to add it at all!
Same with the kale and onion, just use what you like and have on hand! I do recommend having some sort of meat (if you are vegetarian, you can omit), and some sort of aromatic vegetable like leeks, onions, garlic, or chives.
To me, the spices are truly what help this dish shine. The sage and cinnamon collaborate together to give this meal a warm, savory flavor that is unbeatable for breakfast.
Don’t get me wrong, I also love a sweet breakfast such as my high-protein overnight oats!
But for some reason, nothing beats a filling and salty breakfast to start the day! This Sweet Potato Hash is high-protein, healthy, and very yummy!
The Base Ingredients for Sweet Potato Hash :
- Sweet Potatoes– Sweet potatoes are so versatile, and they truly shine in this dish. They are packed with flavor and nutrients to give you a great start to your day!
- Sage Pork Sausage– This is going to be the main source of protein and fat in this dish. The sage in the sausage mixes with the sweet potato beautifully, and the fat of the sausage is used to caramelize the onion.
- Onion– I hardly ever cook a savory meal without onion. The aromatic flavors of this vegetable further elevate this meal and add necessary flavor to the other ingredients.
- Cinnamon– A touch of cinnamon is used in this recipe to highlight the sweet notes in the sweet potato. I know it feels weird adding cinnamon to this kind of dish, but trust me, it works.
- Kale– Most of the ingredients in this dish are quite heavy. So, the kale adds a level of freshness to the dish and is sturdy enough to withstand the oil and heat. Spinach would work too but would have a different texture in the end.
Frequently Asked Questions:
Do I have to use sweet potatoes?
Well, this IS a sweet potato hash recipe. But you can substitute regular russet or golden potatoes if that is what you have. I would omit the cinnamon if you do not use sweet potatoes.
Can I reheat it?
Yes. You can reheat it in a pan, in the microwave, or the oven if you wish. I would only cook the amount of eggs in it that you plan on eating in that sitting though. I don’t know about you, but I’ve never reheated a fried egg and I don’t plan to lol.
Can I swap out the pork sausage?
Yes! If you cannot eat pork, I have used turkey sausage in this recipe, and it worked perfectly! Chicken sausage would work, or you can use chopped up bacon!
Make This Sweet Potato Hash Your Own:
Like I said earlier, almost every ingredient in this recipe is replaceable. This makes it a perfect pantry-clean-out recipe! Make as many changes as you want to make it your own. With cooking, always experiment and remember it doesn’t have to be perfect.
If you try this recipe, please feel free to leave me a comment with your thoughts and questions. I’d also love to know how you customize it and make it your own! Enjoy!
Sweet Potato Hash
Equipment
- 1 Cast Iron Skillet or Non-stick Pan
Ingredients
- 1 pound Sage Pork Sausage ( if you are using non-sage sausage or bacon, add ½tsp of ground sage.)
- 1 Tbsp Olive Oil
- 1 Small White or Yellow Onion, diced
- 1 clove Minced garlic
- 1-2 Large Sweet Potatoes; peeled and cut into ½ inch cubes (around 3-4 cups)
- ½ tsp Ground cinnamon
- ¼-½ cup Chicken or Vegetable broth
- Salt and Pepper to Taste
- 2 cups De-stemmed and chopped Kale (I know two cups sound like a lot, but it will wilt.)
- 4 Whole Eggs
Instructions
- In a cast-iron skillet or nonstick pan, add your sausage. Cook over medium heat and break it up into smaller pieces and fry until browned. Once all of the sausage is browned, remove it from the skillet and set aside. (leave any extra fat in the pan.)
- To the pan, add your oil and let it heat up for a minute or two over medium heat. Then, add in the diced onion and sautee until it becomes translucent. Then, add the garlic and cook for another 30 seconds.
- To the pan, add the sweet potatoes, broth, cinnamon, and salt and pepper. Stir to combine, cover, and let the potatoes cook for 10-15 minutes or until tender. Stir the mixture every few minutes during this stage.
- Add the kale to the pan, and add the sausage back in. Once combined, make 4 small wells in the mixture (or however many eggs you plan on eating at this time.) Crack the 4 eggs into these wells, cover, and let cook for around 5 minutes or until the desired egg temperature is reached.
- Serve immediately and add desired toppings such as parsley, avocado, or sour cream.
Notes
- Store leftovers in the fridge for up to 4 days for best flavor. As I mentioned previously, if you are only serving two people and want to save the rest, only cook two eggs initially. Then when you reheat the leftovers, make several fresh eggs. Do NOT store this with leftover fried eggs.
But before you make this recipe, SLOW DOWN
Remember that food is fuel, and something meant to nourish you and for you to enjoy. There are no good or bad foods. Try and eat healthy so that you feel your best, but also allow yourself treats without any guilt attached. You deserve to eat good food, no matter what. Thank you all :).
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