This sweet potato hash is loaded with sausage, onion, and bell pepper, making a seriously delicious one-pan meal that’s perfect for dinner or breakfast! Whole30 and paleo compliant, but delicious anytime.
Why This Recipe Is So Good
- This savory and sweet breakfast is absolutely loaded with flavor. This sweet potato has is perfect for an easy weekend breakfast or a holiday brunch.
- It’s Whole30, paleo, gluten free, and dairy free, plus it’s so easy to make! You can use store-bought breakfast sausage for extra convenience, or make a super simple homemade version with just a handful of ingredients.
- My husband is obsessed with this recipe. He said he could eat it every single day, so you know it’s good!
- Instead of popping your skillet in the oven to cook the eggs, you can also cover the skillet and cook on the stove for about 5-10 minutes.
- This sweet potato hash is delicious on its own, but you can also top it with sliced avocado, pickled jalapeño slices, spicy mayo, or just a dash of hot sauce.
- To make this recipe vegetarian, you can use veggie sausage crumbles instead of regular breakfast sausage.
Easy Homemade Sausage
To make your own breakfast sausage, all you need is:
- 1 pound ground pork
- 1 teaspoons dried sage
- 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon poultry seasoning
- pinch red pepper flakes
Mix everything well in a bowl, and then it’s ready to cook!
More Breakfast Recipes
- Eggs Benedict Casserole
- Hashbrown Breakfast Casserole with Eggs and Sausage (Whole30, Dairy Free, Gluten Free)
- Air Fryer Frozen Hash Brown Patties
- Whole30 Breakfast Tacos
- Fluffy Gluten-Free Pancakes
- Tonga Toast French Toast Casserole
- Air Fryer Frozen Hash Brown Patties
- Gluten Free Breakfast Casserole
- Paleo Pancakes
- Chocolate and Vanilla Gluten-Free Donuts
- Crockpot Breakfast Casserole
- Italian Breakfast Casserole (Whole30, Keto)
- Chocolate Chip Pancakes
- 3 tablespoons oil divided
- 12 ounces fresh sugar-free breakfast sausage or easily make your own, See Notes
- 1 medium onion halved and sliced into 1/4" pieces
- 1 medium red bell pepper
- 2 cloves garlic minced
- 1 large sweet potato peeled and diced, about 4 cups
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 4 eggs
- scallions thinly sliced, for garnish
- Preheat oven 425º F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, and cook for 5-6 minutes while using a spatula to break up sausage.
- Add 1 tablespoon oil plus onion and pepper. Cook for 4-5 minutes or until softened.
- Add remaining oil and sweet potatoes to skillet. Cook 5-6 minutes or until sweet potatoes are lightly browned. Add garlic and cook for 30 seconds, then sprinkle smoked paprika, pepper, garlic, and onion powder over. Stir well.
- Make 4 small wells in mixture with back of a spoon, them crack eggs into each one. Place skillet in oven for 10-15 minutes or until whites of eggs are mostly set with yolks still runny.
- Cooking option: Instead of cooking eggs in oven, cover skillet and cook on stove 5-10 minutes.
- Topping ideas: Sliced avocado, pickled jalapeño slices, spicy mayo, or just a dash of hot sauce.
- Vegetarian option: Use vegetable sausage crumbles instead of regular breakfast sausage.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.