Sweet Potato and Egg Breakfast Hash
This hearty breakfast hash combines crispy diced sweet potatoes with savory compliant sausage and perfectly cooked eggs all in one skillet for a complete Whole30 morning meal. It is colorful, deeply satisfying, and packed with nutrients to fuel your entire morning.
A one-pan Whole30 breakfast hash made with crispy sweet potatoes, sausage, and eggs that is ready in 30 minutes.
Nutrition per serving
Ingredients
Produce
Protein
Fat
Instructions
Crisp the Sweet Potatoes
Heat 1 tablespoon of avocado oil in a large cast iron skillet over medium-high heat. Add the diced sweet potatoes in a single layer and season with salt, pepper, and a pinch of smoked paprika if desired. Cook without moving for 4 to 5 minutes until a golden crust forms on the bottom, then flip and continue cooking for another 5 minutes until tender and crispy on all sides. Remove and set aside.
Brown the Sausage and Vegetables
Add the remaining tablespoon of avocado oil to the skillet. Add the crumbled sausage and cook, breaking it into small pieces, for 4 to 5 minutes until browned. Add the diced onion and bell pepper to the pan and cook for another 3 to 4 minutes until the vegetables are softened.
Combine the Hash
Return the crispy sweet potatoes to the skillet and stir everything together to combine. Spread the mixture into an even layer across the bottom of the pan. Taste and adjust the seasoning with additional salt and pepper as needed.
Add the Eggs
Create 4 small wells in the hash using the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook over medium-low heat for 4 to 6 minutes until the egg whites are fully set but the yolks remain runny to your preference. Serve the hash directly from the skillet immediately.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.