Sweet Potato Hash

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 3


A sweet and savory hash recipe made with roasted veggies, sautéed spinach, breakfast sausage and eggs. Paleo, gluten-free and Whole30 approved. 


  • 1 medium sweet potato, chopped into bite-size pieces
  • 1 lb brussels sprouts, quartered
  • 3 frozen links of turkey, chicken or veggie breakfast sausage (optional)
  • 1 1/2 Tablespoons + 2 teaspoons avocado oil or olive oil
  • 1/4 teaspoon paprika
  • 1/2 teaspoon sea salt + more to taste
  • 1/4 teaspoon ground pepper + more to taste
  • 1 yellow onion, chopped
  • 1 clove garlic
  • 2 cups baby spinach
  • 1 Tablespoon balsamic vinegar
  • 1/2 Tablespoon maple syrup (optional)
  • 1/3 cup pecans, roughly chopped
  • 3 cooked eggs (fried or poached)
  • hot sauce, for serving
  • fresh thyme, for serving


  1. Preheat oven to 425°F.
  2. Toss chopped sweet potatoes and brussels sprouts in 1 1/2 Tablespoons of oil, with 1/2 teaspoon salt, 1/4 teaspoon paprika and 1/4 teaspoon pepper.
  3. Spread veggies onto a large baking sheet (affiliate link) and roast for 30-40 minutes. Around the 25 minute mark, remove pan from oven, toss veggies and add frozen sausage links (if using) to the sheet pan. Continue roasting until sweet potatoes and sprouts are fork tender and sausage is warm throughout.
  4. Meanwhile, toast pecans in a large, dry skillet for 1 to 2 minutes or until they’re golden brown. Watch closely because they can burn quickly. Remove from heat, let cool and then roughly chop.
  5. Using the same large skillet, add 2 teaspoons oil over medium-high heat. Once oil is hot, add onions and garlic. Toss to combine and season with a little sea salt and pepper. Cook until onions are translucent and fragrant, about 5-6 minutes. Add baby spinach, balsamic vinegar and maple syrup and toss to combine. Cook for 1-2 minutes or until spinach has wilted. Remove from heat and cover to keep warm until the veggies are done roasting.
  6. Once sweet potatoes, brussels sprouts and sausage are done roasting, transfer them to the skillet with the onion and spinach mixture, add the pecans and toss everything to combine, using your spatula to break the sausage links into smaller pieces. Cover to keep warm while you cook your eggs to serve over the hash. You can pan-fry or poach the eggs, whichever you prefer.
  7. To serve, place sweet potato hash mixture onto a plate and top with 2 cooked eggs. Garnish with fresh thyme (if using) and top with hot sauce, if desired.


  • To save time, you can prep the roasted veggies and the onion and spinach mixture 1-2 days in advance. Reheat on the stovetop while preparing your eggs when you’re ready to serve.
  • Category: Breakfast
  • Method: Roast
  • Cuisine: American


  • Serving Size: 1/3 of hash with 1 egg
  • Calories: 417
  • Sugar: 13g
  • Fat: 25g
  • Saturated Fat: 4g
  • Carbohydrates: 36g
  • Fiber: 10g
  • Protein: 18g

Keywords: sweet potato hash