Breakfast Hash with Sweet Potatoes and Sausage Links

Breakfast Hash with Sweet Potatoes and Sausage Links

Diced sweet potatoes turn crispy-edged and tender while sausage links add a savory, well-seasoned bite.

Total 45 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free

This skillet hash pairs caramelized sweet potatoes with bell peppers, onions, and sliced sausage links for a hearty, all-in-one breakfast. Cooking the potatoes low and slow with a lid on first ensures they turn tender before crisping in the open pan, and a fried or poached egg on top rounds out the plate.

Ingredients

  • 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 pound breakfast sausage links, sliced into 1/2-inch pieces
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat 2 tablespoons olive oil in a 9-inch or larger skillet over medium heat. Add the sweet potatoes, season with salt and pepper, cover, and cook, stirring occasionally, until they begin to soften, about 10 minutes.

  2. Uncover and continue cooking, stirring occasionally, until the sweet potatoes are tender and browned in spots, about 8 minutes.

  3. Push the sweet potatoes to one side of the skillet. Add the remaining 1 tablespoon olive oil and the sliced sausage links, and cook, turning occasionally, until browned on all sides, about 5 minutes.

  4. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

  5. Stir in the garlic, smoked paprika, and dried thyme, and cook until fragrant, about 1 minute.

  6. Toss everything together in the skillet and cook until heated through and edges are crisp, about 3 minutes. Taste and adjust salt and pepper.

  7. Sprinkle with chopped parsley and serve hot, with fried or poached eggs on top if desired.

Rate this recipe

★ 4.8 (1)

Breakfast Hash with Sweet Potatoes and Sausage Links

This skillet hash pairs caramelized sweet potatoes with bell peppers, onions, and sliced sausage links for a hearty, all-in-one breakfast. Cooking the potatoes low and slow with a lid on first ensures they turn tender before crisping in the open pan, and a fried or poached egg on top rounds out the plate.

45 min 4 servings 420 cal

Ingredients

  • 2 pounds sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 pound breakfast sausage links, sliced into 1/2-inch pieces
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Heat 2 tablespoons olive oil in a 9-inch or larger skillet over medium heat. Add the sweet potatoes, season with salt and pepper, cover, and cook, stirring occasionally, until they begin to soften, about 10 minutes.

  2. 2

    Uncover and continue cooking, stirring occasionally, until the sweet potatoes are tender and browned in spots, about 8 minutes.

  3. 3

    Push the sweet potatoes to one side of the skillet. Add the remaining 1 tablespoon olive oil and the sliced sausage links, and cook, turning occasionally, until browned on all sides, about 5 minutes.

  4. 4

    Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes.

  5. 5

    Stir in the garlic, smoked paprika, and dried thyme, and cook until fragrant, about 1 minute.

  6. 6

    Toss everything together in the skillet and cook until heated through and edges are crisp, about 3 minutes. Taste and adjust salt and pepper.

  7. 7

    Sprinkle with chopped parsley and serve hot, with fried or poached eggs on top if desired.