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A spoon dipped into a white bowl of sweet potato hash

Sweet Potato Hash

This one-pan breakfast is absolutely delicious, loaded with flavor, and paleo and Whole30 compliant
Course Breakfast, Brunch
Cuisine American
Keyword breakfast sausage, paleo and whole30, vegetarian option
Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings 6
Calories 326kcal


  • 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
  • cinnamon
  • salt
  • 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.


Serving: 1serving | Calories: 326kcal | Carbohydrates: 12g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 425mg | Potassium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6330IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 2mg | Net Carbs: 10g