Sweet Potato Hash
6
Published Aug 29, 2023, Updated Sep 06, 2023
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This sweet and savory sweet potato hash is made with brussels sprouts, spinach, breakfast sausage and eggs. It’s easy to make, loaded with flavor and great for breakfast or any time of the day!
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!
Why You’ll Love This Recipe
- Nutrient-Dense: It’s jam-packed with veggies, protein and healthy fats.
- Full of Flavor: The medley of spices and the touch of tang from the balsamic vinegar brings out the natural flavors of the ingredients.
- Customizable: You can easily customize this hash based on the veggies or protein you have on hand.
- Filling: It’ll keep you full and satisfied for hours, providing energy for a productive day.
Ingredients Needed
- vegetables – the blend of sweet potato, brussels sprouts, onion, garlic, and baby spinach offers a colorful and flavorful mix. If you don’t like the veggie mix other great options include zucchini, bell peppers, and mushrooms.
- eggs – provide plenty of protein to this hash. For a vegan version try a tofu scramble.
- 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 – add a nutty crunch that complements the textures of the dish. Walnuts are another great option.
- spices and seasonings – smoked paprika, sea salt and pepper, balsamic vinegar, maple syrup, hot sauce, and fresh thyme. Other spices and herbs to include could be cumin, rosemary, turmeric, or cayenne for a spicy version.
How to Make
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 at 425°F.
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’ve 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.
What to Serve With This Sweet Potato Hash
- Breads: Sourdough toast, bagels, or English muffins work wonderfully with the hash and soak up any egg yolk.
- Salads: A fresh avocado salad or a simple green salad with a lemon vinaigrette can offer a refreshing contrast.
- Smoothies: Consider a fruit smoothie like this blueberry smoothie or try this tahini smoothie.
- Hot Beverages: Coffee, tea, or hot chocolate would be a warming addition to your breakfast or brunch spread.
- Yogurt: A side of Greek yogurt can add creaminess and additional protein. You could also try this yogurt dip with your favorite fruit.
- Fresh Fruit: A fruit salad or just slices of your favorite fruits can bring freshness and sweetness to the table.
How to Store Leftovers
If you end up making a big batch of this sweet potato hash and want to store leftovers I would recommend storing all the ingredients, except egg, in an airtight sealed container for up to 3 days. The eggs won’t store well and are better enjoyed right away.
More Breakfast Recipes to Try
- Savory Oatmeal
- Egg and Greens Bowl
- Roasted Sweet Potato Kale Frittata
- Healthy Breakfast Casserole
- Sweet + Savory Egg and Oatmeal Combo Bowl
- Egg White Omelette
- Baked Avocado Eggs
- Hard Boiled Egg and Avocado Bowl
- Dairy-Free Spinach Quiche
- Vegetarian Hash Brown Breakfast Casserole
- Egg White Bites (Starbucks Copycat)
- Baked Egg Muffins
Be sure to check out all the sweet potato recipes as well as the full collection of breakfast recipes on EBF!
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🙂
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
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!