Sweet Potato Breakfast Hash with Sausage and Eggs

This Sweet Potato Breakfast Hash is the recipe you didn’t know you needed in your life … until now!

It. is. so. darn. delicious.

The recipe calls for staples like sausage and eggs alongside savory diced sweet potatoes, and two unexpected ingredients that set this hash apart – a dash of cinnamon and subtly sweet coconut oil. It’s easily modified for a plant-based hash recipe or a vegetarian sweet potato recipe.

It’s time to take breakfast to the next level!

But before we begin …

Let’s just go ahead and address the elephant in the room: this is not a typical Sweet New Roots plant-forward recipe. Sausage and preserved meats can do really nasty things to our bodies. Every now and then, on occasion and in moderation, we enjoy sausage. And that’s the beautiful thing about a plant-forward approach to eating. You don’t have to give up everything you enjoy eating if you focus on healthy, plant-forward foods the majority of the time. 

Whew. Not that we’ve addressed that, if you’re looking for a foolproof sweet potato breakfast recipe, look no further than this sweet potato hash right here. It’s savory. It’s sweet. It’s hearty and feeds a crowd. And, it’s wildly flavorful for very little effort.

In case this absolutely delicious sweet potato skillet hash isn’t your thing, check out these Snickerdoodle Donuts or snag a healthier recipe for Sweet Potato Pancakes – because breakfast is better with carbs. I’ve also included variations and substitutions below. This is an easy recipe to modify and make your very own.

Why You'll Love This Breakfast Hash

A quick internet search for sweet potato hash with eggs will kick back hundreds of delectable recipes. What makes this one so darn delicious?

  • Sweet potatoes pair beautifully with warm spices like cinnamon, smoked paprika and cumin. 
  • Subtly sweet coconut oil adds a rich and totally cravable contrast to the spicy breakfast sausage. 
  • Eggs cooked to order – over-easy for me, please! – and garnishes like green onion, freshly cracked black pepper and a dash of hot sauce to seal the deal.
  • Sweet potato sausage hash is also easy to make, versatile and great for weekends when guests are in town or you’re hosting brunch.

What is Hash?

This is where we get to briefly geek out about how the hash came to be. 

The word ‘hash’ refers to a mix of meat, potatoes and onion that’s chopped, pan-fried and served hot. These days hash is often served with a soft fried egg on top or to the side to create a sauce. 

This article in The Washington Post attributes the word ‘hash’ to the French word ‘hacher,’ which means to chop. Before being shortened to ‘hash browns,’ the dish was called ‘hashed and browned potatoes.’” The first known mention of the term comes from a cookbook published in 1887 titled, “Miss Parloa’s Kitchen Companion.” 

And here we are more than 135 years later, putting our own sweet little twists on the awesomeness that is the sweet potato breakfast hash.

Should I Eat More Sweet Potatoes? Yes. 

Sweet potatoes are an excellent source of essential nutrients like Vitamins A, B6 and C, as well as potassium and fiber. Purple sweet potatoes are bursting with super healthy anthocyanins, while sweet potatoes with an orange flesh are rich in beta-carotene, an antioxidant known to protect against certain types of cancer, heart disease and cognitive decline.

The Ingredients

  • Sweet potatoes – Skin on or skin off, it’s completely up to you. 
  • Spices – Cinnamon, smoked paprika and cumin bring major flavor.
  • Coconut oil – A subtly sweet cooking oil with a high smoke point.
  • Onion – I like white onion but use what you’ve got.
  • Breakfast sausage – I use spicy pork sausage but sweet sausage or any variation works here. If you’re on a low-sodium diet, remove the sausage or consider ground turkey breast for a sweet potato turkey hash.
  • Crushed red pepper flakes – Tastes great with sweet potato and eggs, but totally optional!
  • Eggs – Over-easy or sunny side up work best. 
  • Garnishes – Diced green onions, freshly cracked black pepper and a dash of Louisiana hot sauce. Feta and sliced avocado are also delicious.

Substitutions + Variations

  • Russet potatoes – Not a fan of the sweet potato? Russets work well here too.
  • Meat alternatives – Chicken or turkey sausage can be used in place of pork sausage. Or, feel free to use a plant-based meat alternative. 
  • Avocado oil – A solid alternative for coconut oil. Canola and grapeseed oils also work.

If skillet sweet potato hash isn’t your thing, this recipe can be modified to make some seriously delish sweet potato breakfast recipes. 

Make a sweet potato breakfast bowl. Cook up your meat or plant-based alternative, prepare your crispy roasted sweet potatoes per the cooking instructions and cook your eggs to order. Create a breakfast bowl by adding the ingredients to a serving bowl and topping with avocado, black beans and cilantro or the toppings of your choice.

Make a sweet potato breakfast burrito. Take the recipe and add it to a warm flour tortilla. Serve alongside salsa or hatch green chiles for a delicious breakfast burrito that’s sure to please a crowd. Use smaller flour or corn tortillas to create sweet potato breakfast tacos.

Make it a vegetarian sweet potato hash. Eliminate the sausage. That’s it! Or, feel free to add extra veggies or a plant-based protein like black beans or pinto beans.

Go for a plant-based or vegan sweet potato hash. Swap the meat and eggs for your favorite plant-based alternatives or eliminate altogether and think of great veggies to add. So many delicious ideas come to mind, such as a sweet potato and kale hash or sweet potato Brussels sprout hash. 

Other breakfast ideas with sweet potatoes:

  • Make a sweet potato and egg scramble
  • Swap the sausage for turkey and create a healthy breakfast hash recipe.
  • Make this hash for dinner and serve alongside a simple salad and whole wheat toast.
Try An Autumn-Inspired Twist

Use cinnamon, sage and rosemary in place of the cumin and smoked paprika, along with sage- or maple-infused sausage and avocado oil.

This fall breakfast hash variation will make all your cool-weather brunch dreams come true – cozy blanket by the fire completely optional but highly recommended.

How to Make Sweet Potato Breakfast Hash

1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees F.

2. Add the diced sweet potatoes, spices and two tablespoons of coconut oil to a mixing bowl and stir to combine. Spray a sheet pan with cooking spray, if desired, and add the sweet potato mixture, taking care not to crowd the pan. Roast for 20 minutes, stir, then roast for another 10 minutes until the sweet potatoes are fork tender and slightly crisp on the outside. Increase the oven temperature to 450 degrees F.

3. As the sweet potatoes roast, heat a cast iron skillet or oven-friendly skillet over medium heat and melt the remaining 1 tablespoon of coconut oil. Sautee the diced onion until tender. Add the sausage and use a spatula to crumble into small pieces as it cooks. Top with red pepper flakes (optional).

4. Remove the skillet from the heat and add the roasted sweet potatoes, gently stirring to combine. Make 4-6 small wells within the skillet. Crack an egg into a small bowl, check for eggshell and remove as needed, then gently pour into the first well. Repeat this step for the remaining eggs.

5. Transfer the skillet to the oven. Your cook time will vary depending on how you prefer your eggs. For slightly runny yolks, cook for 10-12 minutes. Cook time for over-medium eggs is closer to 15 minutes.

6. Remove the skillet from the oven and plate into 4-6 servings. Garnish and serve.

Serving Suggestions

This is my go-to breakfast or brunch recipe for weekends when we’re hosting family or friends. We have a large cast-iron skillet that’s perfect for cooking for a crowd. That said, this recipe can easily be cut in half to serve two people. 

A few things to keep in mind:

  • People tend to get real picky about how their eggs are cooked. Feel free to eliminate Steps 4 and 5. Instead, cook the hash and the eggs separately and simply top the hash with the eggs, garnish and serve. This is an easy way to ensure everyone’s eggs are cooked to their liking and you can shave 10-15 minutes off of your cooking time.

  • Serving breakfast or brunch for a crowd? Add a simple side salad with a light layer of oil and vinegar, toasted whole grain bread and a bowl of seasonal fresh fruit. These Citrus Mimosas for a Crowd pair perfectly too!

Make Ahead + Storage

 Let’s save ourselves some time, shall we? 

  • Dice the sweet potatoes up to a day in advance. Cover the potatoes with cold water and refrigerate. You’ll want to pull the bowl out of the fridge and strain the potatoes an hour or so before you plan to start cooking. 
  • Measure your spices and put them in an airtight container. They’re all going to the same place at the same time. 

Leftovers are easy to store. Once the dish is completely cooled, transfer leftovers to an airtight container, refrigerate and consume within 2-3 days. 

I rarely have leftovers. This is one of those recipes that gets gobbled up quickly, but the few times we’ve had leftovers I’ve noticed that although the sweet potatoes lose their crispy texture the flavors melt together and the potato softens when reheated – it’s absolutely delicious!

Recipe FAQs


Can I use a different variation of sausage?

Absolutely! See the Substitutions and Variations section above. I’m a huge fan of maple-infused sausage in the fall. You could even try a chicken sausage or plant-based sausage alternative. The options are endless.

Can I substitute regular potatoes for the sweet potatoes?

You bet. If you use Yukon Gold or russets, I recommend swapping the cinnamon for a more savory herb such as rosemary or parsley. 

Is coconut oil absolutely necessary?

I rarely cook with coconut oil but I stand firm that it differentiates this recipe. It’s subtle – there’s not an overpowering coconut flavor – but it’s noticeable enough to take this recipe to the next level. That said, avocado, grapeseed or canola oil will work perfectly well. 

Is this recipe low-carb or keto friendly?

Sure is! I don’t tout a particular dietary lifestyle except that I aim for plant-forward recipes, but this recipe could fall into the paleo, low-carb and keto categories. Always double check the nutrition information if you’re following specific dietary guidelines.

Can I make this meatless?

This recipe is super easy to make vegetarian or vegan. Replace the sausage with a meatless version or bulk it up with extra veggies like red bell peppers, eggplant, mushrooms or zucchini. Take or leave the eggs – either way, the hash is on point.

What can I serve with it?

Sourdough or whole wheat toast and a side of fresh fruit make lovely accompaniments. See the serving suggestions above for additional ideas.

What Else Should I Know?

I’m so glad you asked. Check out these notes before you dive in:

  • Sweet potato skins are full of nutrients and perfectly fine for this recipe. Just scrub the potatoes well before you start dicing. 
  • Speaking of dicing, a nice, even dice yields the best results. No need to aim for perfection, but a mostly consistent dice will ensure you don’t have a range of over- and under-cooked sweet potatoes in the same batch. 
  • Same goes for overcrowding the sheet pan. Spread the sweet potatoes evenly for best results.
  • You’re going to crack the eggs individually in a small bowl before adding to the skillet. This ensures you don’t lose an eggshell and it keeps the yolks intact.

This sweet potato breakfast hash recipe is a favorite in our home. It brings the comfort of a sweet potato breakfast casserole, but better. I recently tripled the recipe to feed a small crowd of hungry men when my husband’s friends flew in from our home state of Texas for a visit. They devoured it – and then they raved.

I hope you enjoy this recipe just as much as they did!

More Breakfast Recipes I Think You'll Love

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Sweet Potato Breakfast Hash with Sausage and Eggs

This Sweet Potato Breakfast Hash calls for staples like sausage and eggs alongside savory diced sweet potatoes, and two unexpected ingredients that set this hash apart – a dash of cinnamon and subtly sweet coconut oil. It’s time to take breakfast to the next level.

  • Total Time: 60 mins
  • Yield: 4-6 1x


Units Scale
  • 3 medium sweet potatoes, diced evenly
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cumin
  • 3 tablespoons unrefined, extra-virgin coconut oil, divided (2 tbsp./1 tbsp.)
  • 1/2 cup yellow onion, diced
  • 16 ounces spicy breakfast sausage
  • Crushed red pepper flakes (optional)
  • 46 eggs
  • Green onion, chopped (optional)
  • Cracked black pepper (optional)
  • Hot sauce (optional)


  1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees F.


  • Delicious as it is, pork sausage is laden with sodium. I find that added salt is not necessary in this recipe. Use your best judgment and always taste before you serve.
  • Sweet potato skins are full of nutrients. Peel them or leave them on – the choice is yours. Just give them a good scrub before you start dicing.
  • Roasting the sweet potatoes in this hash helps maintain their shape. The result is a nice crispness to the edges without compromising the fork-tender center.
  • Author: Cortney Sparkman
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Breakfast, Brunch
  • Method: Stovetop and Oven
  • Cuisine: American

Keywords: sweet potato breakfast hash, sweet potato hash, breakfast hash, potato hash

Medically Reviewed Sources:

Article originally posted October 25, 2022; Last updated August 28, 2023.

4 Responses

  1. Breakfast of Champions…
    If you’ve got a family to feed this Holliday Season, this is a real crowd pleaser. We loved it!

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