This skillet sweet potato hash with sausage and eggs is a filling, savory, healthy meal for any time of day. Sweet potatoes, onions, peppers and sausage with eggs cooked right into the hash, it’s Paleo and Whole30 friendly plus absolutely delicious!
Sometimes it feels so good to go back to the classics. Where we started! If you’ve been following me for awhile, you’ll know I’m talking about the epitome of paleo comfort food – the sweet potato hash.
Believe it or not, it wasn’t until I went paleo that I fully embraced the idea of sweet potatoes. I don’t even want to stop to consider the years of my life, wasted, without them.
I honestly didn’t even know how to cook them at all just 4 years ago, unless we’re talking candied yams for Thanksgiving.
Now, sausage is a-whole-‘nother story. I’ve been a longtime sausage lover, so, I HIGHLY leaned on it when starting out with the paleo diet. Meaning that I ate it multiple times per day, sometimes. You see, there was a time when I was ever-so-slightly ashamed of my sausage love for fear that it wasn’t feminine, or something. Sort of ridiculous, right?
Anyway, I unleashed my sausage cravings in a big way when starting out with paleo, and haven’t really looked back.
When doing the Whole30, I always bought tons of U.S. Wellness Meats pork breakfast sausage, and when I ran out, I made my own – try it if you need an easy sugar free option! It’s beyond delicious in a sweet potato hash, regardless of whatever else is in there, in my opinion.
I used to eat my sweet potatoes and sausage with crispy kale – which I still do about once per week, but for this recipe, I wanted to mainly focus on the sweet potatoes and sausage, with the other components being supportive in the background. Peppers and onions complemented the sweet potato hash perfectly and also go so well with the eggs cooked right into the hash.
You can either use your oven to bake the eggs right in, or on the stovetop by covering the pan and lowering the heat.
I’ve done it using both methods many times, and ultimately prefer baking the eggs, since I’ve made the mistake of burning the bottom of my hash too many times! However, if you keep the heat just right, either method will work for your eggs.
This is one of those meals that works any time of day, and trust me, I’ve sometimes eaten a hash for every meal because they’re just THAT good.
You can pair with greens if you want (I love this over fresh spinach) or simply eat it alone, right out of the skillet. I eat out of my cast iron skillets more often that I probably should admit, but, my patience isn’t always the best.
For that perfect touch, I highly recommend some thinly sliced green onions, or chopped chives, to garnish the hash before serving. Are you ready for the ultimate paleo comfort food? I totally am, let’s get started!
Sweet Potato Hash with Sausage and Eggs {Paleo & Whole30}
Sweet Potato Hash with Sausage and Eggs {Paleo & Whole30}
Ingredients
- 3 Tbsp coconut oil divided, for cooking
- 2 small/med sweet potatoes chopped into small pieces about 1/2 inch
- 1 med onion chopped
- 1 small/med bell pepper red, orange, yellow, chopped
- 1/2 lb fresh bulk sausage sugar free for Whole30*- see note
- 1/4-1/2 tsp paprika or smoked paprika
- Sea salt and black pepper
- Pinch red pepper flakes Optional, for the sausage
- 4 eggs
- Thinly sliced scallions for garnish
Instructions
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**Note - You will cook the sausage in the same pan with the onions and peppers and the potatoes separately, until the end.
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Preheat oven to 400 degrees (you will use it to bake the eggs into the skillet at the very end)
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Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the coconut oil to melt. Once sizzling, crumble the sausage into the pan, and stir while cooking to evenly brown. Sprinkle with a pinch of red pepper flakes.
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When sausage is about 3/4 of the way done, add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft and fragrant. Remove from heat and set aside until the potatoes are done.
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Meanwhile in a separate skillet over medium heat, add the remaining 2 Tbsp of coconut oil to melt. Add the chopped sweet potatoes and stir to coat. Sprinkle with smoked paprika, sea salt and pepper to taste.
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Cook and stir, uncovered, until the outside begins to brown, then cover the skillet (any cover that mostly fits will do!) and continue to cook to soften the inside of the potatoes, uncovering to stir once in a while. Adjust the heat if necessary to prevent burning, and add a bit more coconut oil if necessary. This step should take about 7 minutes total, give or take.
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Once the potatoes are softened and browned, transfer them to the sausage mixture and stir to combine. Create 4 indents where you will crack each egg - then carefully crack the eggs into the spaces (I like to create a bit of space for the eggs so the yolks don't break and the whites don't run all over!)
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Put the entire skillet in the 400 degree oven to bake the eggs to preference, about 10-15 minutes. Alternatively, you can cook the eggs by covering the skillet and cooking over medium-low heat until the eggs are done. I prefer the oven method to avoid burning the bottom of the hash, but either way should work!
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Serve hot and enjoy!
Recipe Video
Recipe Notes
*I love this sugar free pork breakfast sausage for a Whole30 option!
Nutrition
Want more Paleo and Whole30 breakfast hash ideas? Try one of these!
Plantain Apple and Bacon Breakfast Hash
Sweet Potato Bacon Kale Hash for One
Roasted Carrot Bacon Kale Hash
Roasted Butternut Apple and Bacon Hash
Tell Me!
Are you a sausage fan? Do you pair it with sweet potatoes often?
What do you eat a lot of now that you barely touched a few years ago?
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I wanted a different way to use up this long-frozen sausage and chanced upon your recipe. How serendipitous as I happened to have a sweet potato lying around (that I wouldn’t have thought to combine with the sausage!) and bought a bell pepper just yesterday.
Hash isn’t something that’s common to my country and this was my first attempt. The combination of flavours was way better than the sum of its parts–what an easy, healthy and delicious recipe!! Thanks and I’ll certainly be adding it to my repertoire?
Thanks for the recipe! I was scouring the internet for the perfect sweet potato hash for a brunch get together, and none that I saw looked quite as good as this in terms of the sweet potato cookery! I’m vegan, so used this recipe as the foundation but obviously modified it a bit. I used Field Roast Apple Sage (vegan) sausage, which complemented the sweet potatoes well and really upped the Fall vibes. I despite peppers, so omitted, those, and obviously omitted the eggs, as well, but cooked the sausage, potatoes, and onions, as listed. The texture of the sweet potatoes was PERFECT and several people said this was their favorite dish of the meal! Thanks for the great recipe!
My favorite breakfast! Thank you so much for the option of a healthy GF breakfast choice. I did use Kroger’s Natural 14 oz Pork sausage (so not whole30), added also my favorite seasonings: garlic salt, thyme, rosemary, and sage, and also used both smoked and regular paprika . After stirring together I put it in a 9×13 casserole dish and baked the eggs as suggested. Since my my husband doesn’t like sausage or spices, I’ll eat this for breakfast all week! Yummm
Made this with a couple adjustments to fit our diet by leaving out the peppers and adding asparagus. Absolutely loved this!
This was excellent! I made it with poblano peppers because that’s what I had in stock. Very delicious. I like cooking the potatoes separately as it keeps the flavors distinct. I simply fried the eggs and served them on top of the hash.
I have never made a hash before. This was delicious and yes you need to put the pan in the oven. When I checked my eggs, my yolks were hard. My husband loved the sausage and sweet potato mix. Can’t wait to try the other hash recipes.
Thank you for the recipe, so delicious!! My husband was very impressed.
This is absolutely lights out! We used beyond meat sausage brats as a meat substitute and it was really good. This works for dinner as well. Amazing!
This is absolutely delicious, the whole family loves it. Have made it several times already. I used Isernios brand breakfast sausages that they sell at Trader Joe’s, and lots of crushed red pepper.
Hands down the best recipe I have ever made! It’s also very inexpensive and filling. The discount grocery store always has sausage on sale!