This tasty sweet potato breakfast hash recipe will test your skills bright and early! It’s an incredibly versatile recipe so feel free to add different kinds of potatoes, greens, different herbs, cheese – etc! It’s also great for serving a crowd – just grab a bigger skillet.
Makes: 4 Servings
Total Time: 35 minutes
3 tablespoons olive oil or butter, divided
2 medium sweet potatoes, cut into ½ inch dice
1 medium onion, chopped
1 bell pepper, chopped
½ lb. sausage
¼ teaspoon smoked paprika
freshly ground black pepper
Preheat oven to 400°.
Heat a large cast iron skillet over medium heat and add 1 tablespoon olive oil or butter. Once hot, add the sausage to the pan. Stir to crumble and cook until evenly brown.
When sausage is almost done, add the onions and peppers and continue to cook until the onions and peppers are soft and the sausage is browned. Remove everything from the skillet and set aside on a plate.
Add the remaining olive oil or butter to the pan and add the sweet potatoes. Sprinkle with paprika, salt and pepper. Cook and stir every so often until the outsides of the potatoes begin to brown. Then cover the skillet and continue to cook until the insides become soft. Continue stirring every couple of minutes to keep from burning.
Once the potatoes are soft, add the peppers, onions and sausage back to the pan and stir to combine. Using a spatula, create four indents for your eggs.
Carefully crack the eggs into those spots. Put the skillet into the oven and bake to your liking (on the eggs), about 10-15 minutes.
Top with fresh herbs and a piece of buttered toast.