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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Relatively easy to pull together, this was delicious! Thank you for sharing!
Relatively easy to pull together, this was delicious! Thank you for sharing!