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Sweet potato hash on a baking tray.
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5 from 6 votes

Sweet Potato Hash

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!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: sweet potato hash
Servings: 3
Author: Brittany Mullins

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.
    All the vegetables and spices for the sweet potato hash in a large mixing bowl before being baked.
  • Spread veggies onto a large baking sheet. Add breakfast sausage to the same sheet pan and cook for about 25 minutes.
    All the vegetables and sausage for the sweet potato hash on a baking tray before being baked.
  • Remove pan from oven, toss veggies and add spinach, balsamic vinegar and maple syrup (if using). Toss again to combine.
    Spinach on top of the vegetables and sausage on a baking tray for the sweet potato hash.
  • 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.
    A woman's hand cracking an egg to place in a space on the baking tray full of the sweet potato hash.
  • 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.
    Pecans in a white skillet.
  • Once veggies, sausage and eggs are done cooking, remove from the oven and sprinkle with chopped pecans.
    The sweet potato hash after being baked in the oven.
  • Serve warm and garnish with fresh thyme and top with hot sauce, if desired.

Nutrition

Serving: 1/3 of hash with 1 egg | Calories: 493kcal | Carbohydrates: 35g | Protein: 27g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 188mg | Sodium: 607mg | Potassium: 369mg | Fiber: 10g | Sugar: 12g