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A rustic bowl of sausage and sweet potato hash over greens, topped with a fried egg with a runny yolk and a sriracha drizzle, shot from overhead

Sweet Potato Sausage Hash

Sweet Potato Sausage Hash

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I make some version of this hash probably every other week. It's my go-to when I want an actual breakfast meal-prepped and ready instead of scrambling something together every morning — browned breakfast sausage, sweet potatoes, and a fried egg on top. It's naturally gluten-free too, which after ten-plus years of being GF is basically the only kind of recipe I bother posting anymore.

Regular potatoes work just as well if that's what you've got, and honestly this is a great spot for whatever vegetables you've got leftover from another meal. I season the sweet potatoes with garlic, salt, pepper, and rosemary and cook them until they're tender, not mushy — you still want a little bite to them.

The thing I'd actually tell you: my ratio always ends up too sausage-heavy, so throw in more potatoes than you think you need. I split the batch between a bowl for right now and a dish for tomorrow, pile fresh baby arugula and spinach on top instead of wilting it in the pan, add a fried egg and a good squeeze of sriracha, and call it done. If you want to get fancy, a spoonful of homemade hollandaise on top is so good — I just didn't feel like making it that day.

The Recipe

Method

  1. Peel and dice the sweet potatoes. (My hack: run the peeler in one long stroke down the length instead of short scrapes back and forth — it's faster and you waste less potato.)

  2. Brown the sausage in a skillet over medium heat, breaking it up as it cooks, until it's cooked all the way through — it doesn't need to be seared dark, just fully cooked. Pull it out of the pan and set it aside.

  3. In that same skillet, turn the heat up a bit and add the diced sweet potatoes. Season with the garlic, salt, pepper, and rosemary. Cook, stirring occasionally, until they're tender but not mushy — you still want some bite left in them.

  4. Add the sausage back into the pan with the potatoes and stir to combine. If it looks sausage-heavy, toss in a few more potatoes — you want the vegetables to balance the meat, not the other way around.

  5. Divide the hash between bowls or meal-prep containers. I keep one out to eat right now and pack the rest away for tomorrow.

  6. Fry your eggs, two per serving, however you like them done.

  7. Right before serving, pile fresh baby arugula and spinach on top. I add mine raw instead of wilting it in the skillet — it holds up so much better once it's spent a night in the fridge.

  8. Top with the fried eggs and a good squeeze of sriracha. Feeling fancy? A spoonful of homemade hollandaise over the top takes it up a notch.

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