Sweet Potato Hash

sweet potato hash

5 from 4 reviews

Sweet Potato Hash makes healthy 30 minute breakfast, brunch or dinner. Easy and hearty skillet with chopped sweet potatoes, kale, sausage and eggs. So good!

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stove
  • Cuisine: North American


  • 1.5 lbs sweet potatoes, cut into 1/2 inch cubes
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped
  • 6 oz chicken or turkey sausage, chopped
  • 2 cups fresh or frozen kale or spinach, chopped
  • 2 tbsp avocado or coconut oil
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • Red pepper flakes, to taste
  • Ground black pepper, to taste
  • 4 large eggs
  • 2 green onion sprigs, chopped


  1. Preheat large ceramic non-stick deep skillet on high heat and swirl oil to coat.
  2. Add onion and bell pepper; stir fry for 3 minutes, stirring often.
  3. Add sausage, sweet potatoes, garlic powder, cumin, salt, red pepper flakes and black pepper.
  4. Stir, cover, reduce heat to low and cook for 12-15 minutes, stirring a few times. Potatoes should be cooked but firm.
  5. Add kale and stir.
  6. Make 4 wells and crack an egg in each. Sprinkle with a pinch of salt, cover and cook for 5 minutes. Check a few times for desired doneness.
  7. Sprinkle with green onion and serve warm.

Store: Refrigerate leftovers covered for up to 3 days. This hash is not crispy as I find it is hard to crisp up potatoes without a lot of oil or a lot of work. So refrigeration will not “ruin” the hash. Do not freeze.

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