I’m sharing this delicious Sweet Potato Hash, it’s perfect for breakfast or dinner too!  

Do you know what a big perk of having backyard chickens is?  We have SO many eggs of course!  I’m already anxious to have a garden this year, plus all these eggs.

I can’t wait to have all that fresh food ready and waiting to be used.  This Sweet Potato Hash is definitely at the top of my list to use our eggs in.  Have you tried it yet?

How do you make Sweet Potato Hash?

This past week, I decided to adapt our traditional egg-topped breakfast hash to use sweet potatoes. It tasted like a wonderful, fall breakfast or winter breakfast. This dish would be great to serve at brunch too.

I added a little bit of onion, red bell pepper, and green bell pepper along with a few seasonings.

I was able to quickly make this dish in the skillet, but the best part? The egg on top. I fried a few eggs to place on top, and then we served it family style on a large platter.

I would go ahead and fry up enough eggs for each guest to have one on top of their hash.  Of course, the bonus is that my kids love this dish too.

This recipe can easily be adapted to fit your taste and preference; however, I also think a little bit of cinnamon on top is fitting for this one, as well, with those sweet potatoes. 

Plus, even better when I recently learned sweet potatoes are actually a good carb.  So, I’ve been replacing my regular potatoes with sweet potatoes.

Do you love sweet potatoes? What recipes do you use them in?

Created by: Kristy Still

Sweet Potato Hash

Course Breakfast

Cuisine American

Servings 6

Make a delicious breakfast with this Sweet Potato Hash!

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Ingredients

  

1x2x3x

• 1 Tbsp Olive Oil
• 2 lbs Sweet Potatoes Quartered
• 1 Chopped Green Bell Pepper
• 1 Chopped Red Bell Pepper
• 1/8 Cup Diced Onion
• 1 lb Ground Sausage
• 1 Tsp Fennel Seeds
• 1 Tsp Ground Sage
• Large Eggs
• Salt/Pepper to Taste

Instructions

• Begin by warming up the olive oil in a large skillet on medium-high heat. 
• Place the sweet potatoes in the skillet, and let them cook and simmer for about 10-15 minutes until they are soft and slightly crisp. 
• Add in the remaining veggies and simmer until soft.
• In a separate skillet on medium-high heat, fully cook the sausage, adding in the fennel seeds and sage.
• Drain the sausage once it’s fully cooked; then mix into the veggie mixture.
• Let this simmer for about 5 minutes. 
• While it’s cooking, fry the number of eggs you prefer in a separate skillet
• Serve the hash topped with eggs, adding salt and pepper to your preference.

Nutrition

Serving: 6Servings

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