Our sweet potato and sausage hash features fresh sweet potatoes, peppers, onions, ground breakfast sausage, and a blend of savory spices!
This simple sweet potato hash is flavorful and loaded with all your breakfast favorites. It’s prepared similar to a breakfast scramble without the eggs.
For a vegetarian sweet potato hash, simply omit the breakfast sausage and enjoy all those perfectly cooked veggies and spices.
This is one of my top-ten breakfast recipes. I recommend serving it with a sunny-side egg right on top.
It’s such an earthy dish that be enjoyed year-round. You can even spice it up by using Italian sausage in place of the breakfast variety.
Love sausage and potatoes? Then take a look at our new sausage green beans and potatoes sheet pan meal!
How to make sweet potato hash from scratch?
First, start by preheating your oven to 425 degrees F. After that, slice your sweet potatoes, peppers, and onions into bite-sized pieces.
Now, toss the diced potatoes with 1-tablespoon of avocado oil, paprika, and the seasoned salt.
Next, place the potatoes onto a baking sheet and allow them to roast for 25-35 minutes. Be sure to flip them halfway through the cooking process.
While the taters cook, heat a large skillet over medium heat. Once it’s warm, add the sausage.
Let the meat cook for about 10-minutes or until it’s done. Use a spoon to transfer it to a paper towel and drain the extra grease from the pan.
Then, (using the same skillet) reduce the heat to low-medium. Pour in 1-tablespoon of avocado oil.
Toss in the peppers, onions, salt, and pepper.
Allow the veggies to saute for about 5-minutes. They should soften a little.
At this point, you can add the cooked sausage to pan and stir the ingredients. The potatoes should be done too. So, toss them into the hash as well.
Last, use your wooden spoon or spatula to stir all the ingredients together. Turn off the heat and serve.
That’s it, your sweet potato and sausage hash is done! Kim and I hope you enjoy this hearty breakfast dish 🙂
Love sausage recipes? Then check out our sausage and cabbage skillet recipe!
- When dicing the sweet potatoes, try to cut all the pieces the same size. Otherwise, they will not cook evenly in the oven.
- Sausage can be salty, so it’s recommended that you try this recipe with a low-sodium sausage and add salt and pepper to taste.
- Sweet potato hash can be made in advance and kept in your freezer for up to 30-days provided it’s properly stored.
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- 2 medium sweet potatoes diced into ½ inch pieces (about 3 cups)
- 2 tablespoons avocado oil divided
- 1 teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ½ pound ground sausage
- 3 small bell peppers any variety diced (about 2 cups)
- 1 white onion small in size, diced (about ½ cup)
- Salt and pepper to taste
- Preheat the oven to 425°F.
- Place the sweet potatoes in a medium bowl and toss with 1 tablespoon of avocado oil, paprika, and seasoned salt. Pour the potatoes onto a baking sheet in an even layer.2 medium sweet potatoes1 teaspoon seasoned salt½ teaspoon smoked paprika
- Bake for 25 to 35 minutes in the preheated oven. Flip halfway through to preheat over browning. While the potatoes cook, prepare the remaining ingredients.
- Heat a large skillet over medium heat. Add the sausage and use a wooden spoon or spatula to break into small pieces as it cooks. Continue cooking for 8 to 10 minutes or until there is no pink remaining in the sausage. Use a slotted spoon to remove the sausage from the pan, and drain any excess grease.½ pound ground sausage
- Adjust the pan to low to medium heat, and add the remaining avocado oil, onion, bell pepper, salt, and pepper. Cook the peppers and onions for 4 to 5 minutes until they begin to soften. Add the sausage back to the pan, and stir to combine.3 small bell peppers1 white onionSalt and pepper
- Remove the potatoes from the oven, and add them to the skillet with the sausage, peppers, and onion. Stir to combine.
- Divide into individual servings. Serve with salsa or cheese if desired.