Sweet Potato Hash
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This sweet potato hash is packed with veggies, hearty sausage, and runny eggs. It has the best mix of textures and makes an easy, satisfying breakfast, brunch or dinner.
This sweet potato hash is an oldie, but such a goodie that recently got a major upgrade!
I strategically created this sweet potato hash so each component would have a unique texture. There is nothing worse than making a “hash” and having it end up being a big mushy scramble. And that’s definitely not the case with this one. It has lots of textures going on.
This hash is so well-rounded… it has greens and roasted veggies, protein from the eggs and breakfast sausage, healthy fats from the pecans and flavor factor from the spices. We’ve been eating it for breakfast, dinner and everything in between. It’s SO good!
Table of Contents
“Just made this for lunch & it was amazing!!!!! Used Field Roast vegetarian sausage, & walnuts instead of pecans. Will definitely make again!”
Why I Love This Sweet Potato Hash Recipe
- So much flavor: The sweet potatoes, sausage, and roasted veggies get crisp and caramelized in the oven in the best way.
- Protein packed: The baked eggs and sausage make this a filling breakfast that actually keeps you full.
- Easy to prep: Everything cooks on one sheet pan which makes this a low stress recipe with easy cleanup.
- Veggie forward: You get sweet potatoes, brussels sprouts, spinach, and onions all in one skillet which feels so nourishing.
Ingredients Needed
- vegetables – the mix of sweet potato, brussels sprouts, onion, garlic, and spinach gives this hash tons of color and texture. Everything roasts together and gets those little caramelized edges that make each bite so good.
- eggs – the eggs bake right into the veggies and add the perfect amount of protein to make this feel like a full meal.
- breakfast sausage – I used bilinski chicken sausage, but depending on your preference, opt for turkey, chicken or a veggie variant, or if you’d like you can use bacon instead.
- pecans – toast up beautifully and add a crunchy finish that ties everything together.
- spices and seasonings – smoked paprika, salt, pepper, balsamic vinegar, maple syrup, hot sauce, and fresh thyme layer in sweetness, tang, and warmth so the whole hash tastes rich and cozy.
How to Make Sweet Potato Hash
This sheet pan hash comes together with simple steps and everything cooks right in the oven which keeps the whole process easy.
Step 1: Add the sweet potato, brussels sprouts, onion, and garlic to a big bowl. Drizzle with oil and season with paprika, salt, and pepper. Toss until the veggies are coated.
Step 2: Spread the veggie mix on a large baking sheet. Add the sausage pieces on top and pop the pan in the oven to start roasting.
Step 3: Pull the sheet pan out once the veggies begin to soften. Stir in the spinach, balsamic vinegar, and a little maple syrup if you like a touch of sweetness.
Step 4: Use a spatula to create small openings in the veggies. Crack one egg into each space and season lightly. Return the pan to the oven until the eggs set.
Step 5: While the eggs cook, warm the pecans in a dry skillet until they smell toasty. Let them cool a bit, then chop.
Step 6: Take the hash out of the oven and sprinkle the pecans over the top. Add fresh thyme or hot sauce and enjoy it warm.
Tips for the Best Breakfast Hash
A few little tricks make this hash turn out even better.
- Cut the veggies small: Smaller pieces roast faster and get those crisp edges that make the hash taste so good.
- Use a large sheet pan: Giving the veggies space keeps them from steaming so the texture stays nice instead of mushy.
- Watch the eggs: Pull the pan out as soon as the whites set if you love a softer yolk. They can go from perfect to firm pretty fast.
How to Store Leftovers
If you have leftovers, store the veggies and sausage in an airtight container in the fridge for up to 3 days. I like to cook fresh eggs when I reheat since baked eggs do not hold up well.
Frequently Asked Questions
Yes. The roasted veggies and sausage hold up really well for meal prep. I store them in the fridge and cook fresh eggs when I reheat so everything tastes its best.
Use a large sheet pan and spread everything out so the veggies roast instead of steam. Cutting the potatoes into small, even pieces also helps.
I like to warm it in a skillet so the veggies get crisp again. You can use the microwave in a pinch, but the texture will be softer.
More Breakfast Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Hash
Ingredients
- 1 medium sweet potato, chopped into small chunks
- 1 lb brussels sprouts, quartered
- 2 Tablespoons avocado oil or olive oil
- ½ teaspoon paprika
- ½ teaspoon sea salt + more to taste
- ¼ teaspoon ground pepper + more to taste
- 1 yellow onion, chopped
- 1-2 cloves garlic, minced
- 3-4 chicken or turkey breakfast sausage, chopped, I used Bilinski chicken sausage
- 2 cups baby spinach
- 1 Tablespoon balsamic vinegar
- ½ Tablespoon maple syrup, optional
- 6 large eggs
- ⅓ cup raw pecans
- hot sauce, for serving, optional
- fresh thyme, for serving
Instructions
- Preheat oven to 425°F.
- Toss chopped sweet potatoes, brussels sprouts, onion and garlic in oil, paprika, salt and pepper.
- Spread veggies onto a large baking sheet. Add breakfast sausage to the same sheet pan and cook for about 25 minutes.
- Remove pan from oven, toss veggies and add spinach, balsamic vinegar and maple syrup (if using). Toss again to combine.
- With a spatula make 6 wells in the veggies, then crack 1 egg into each well. Season each egg with a little salt and pepper. Return baking sheet back to the oven and bake for an additional 6-10 minutes, until the whites of the eggs are cooked through and they’re reached your desired doneness.
- While veggies are roasting, toast pecans in a large, dry skillet for 1-2 minutes or until they are golden brown. Watch closely because they can burn quickly. Remove from heat, let cool and then roughly chop and set aside.
- Once veggies, sausage and eggs are done cooking, remove from the oven and sprinkle with chopped pecans.
- Serve warm and garnish with fresh thyme and top with hot sauce, if desired.
Notes
- Storage: Keep the roasted veggies and sausage in an airtight container in the fridge for up to 3 days. I like to cook fresh eggs when I reheat since baked eggs do not hold up well.
- Veggies: Cut everything into small, even pieces so the hash roasts instead of getting soft. It also helps the sweet potatoes cook faster.
- Pecans: Toast the pecans lightly. They can burn fast but a quick toast brings out the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Just made this for lunch & it was amazing!!!!! Used Field Roast vegetarian sausage, & walnuts instead of pecans. Will definitely make again!
YUM! Sounds amazing, Emma. I am so happy to hear you gave this recipe a try and it turned out amazing for you. Thank you so much for your review & star rating, I really appreciate it!
Delicious! A perfect mix of sweet and savoury. Great go to for serving a unique brunch!
Yay!! So glad you enjoyed this recipe, Marliese! Thanks for coming back to leave a comment and star rating. I so appreciate it! <3
I made this for supper tonight and it was really easy to get together and so delicious! I added some avocado on top as well just because I had a nice ripe one, plus some feta cheese. I will definitely be making this again 🙂