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.
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Ingredients
- 3 medium sweet potatoes diced evenly
- ¼ teaspoon cinnamon
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cumin
- 3 tablespoons unrefined extra-virgin coconut oil, divided (2 tbsp./1 tbsp.)
- ½ cup yellow onion diced
- 16 ounces spicy breakfast sausage
- Crushed red pepper flakes optional
- 4-6 eggs
- Green onion chopped (optional)
- Cracked black pepper optional
- Hot sauce optional
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350 degrees F.
- 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.
- 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).
- 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.
- 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.
- Remove the skillet from the oven and plate into 4-6 servings. Garnish and serve.
Notes
- 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.
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