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Sweet potato hash with sausage and eggs is the perfect brunch recipe. Great breakfast-for-dinner recipe. Only 30 minutes, and amazingly delicious!

Today, I am sharing with you an older recipe from the archives – Sweet Potato Hash with Sausage and Eggs. It’s one of my favorite go-to recipes to make for dinner when I don’t have much time because it takes only about 30 minutes to make. It’s so delicious and a great Paleo & Whole30 recipe! It’s so flavorful and nutritious! Made with sweet potatoes, organic ground pork sausage (you can also use turkey sausage or ground beef instead), onions, coconut oil and some salt and pepper, and rosemary for seasoning. I love that it has only a handful of ingredients and it’s so easy to prepare.

The aroma of this hash simmering on the stove is absolutely heavenly! No wonder it’s been one of my top 10 recipes on my blog for the last 2 years.

This sweet potato hash with sausage and eggs is a great Sunday breakfast! Sunday is usually (if we are not traveling) my only day when I can sleep in a little bit before getting ready for church, and I have more time to prepare a larger breakfast. Sunday breakfasts are usually somewhat more elaborate and filling than what we eat for breakfast during the week.

This sweet potato hash is very versatile one pan meal too. You can also serve it for brunch or when you have family visiting.

Hope you give it a try! I am sure you will love it!

If you try it, let me know how you like it in the comments below. I love to hear from my readers! 🙂

How To Make Sweet Potato Hash with Sausage and Eggs

Ingredients

1 lb pastured sausage

1 medium onion, chopped

2 medium-sized sweet potatoes

coconut oil

salt and pepper, to taste

rosemary, to taste

4 eggs

Preparation

Brown sausage. Transfer to a plate.

Reduce heat to medium-high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.

Heat 1 Tbsp coconut oil over medium-high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.

Add sausage and onions to the cast iron skillet and stir everything.

Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.

Breakfast is ready!

5 from 23 votes Print Pin It! Sweet Potato Hash with Sausage and Eggs Sweet potato hash with sausage and eggs is the perfect brunch recipe. Great breakfast-for-dinner recipe. Only 30 minutes, and amazingly delicious! Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 Calories 474 kcal AUTHOR Neli Howard | Delicious Meets Healthy INGREDIENTS 1 lb pastured sausage 1 lb pastured sausage

1 medium onion, chopped 1 medium onion chopped

2 medium sized sweet potatoes 2 medium sized sweet potatoes

coconut oil coconut oil

salt and pepper, to taste salt and pepper , to taste

, rosemary, to taste rosemary to taste

chopped green onions, , for garnish (optional) chopped green onions , , for garnish (optional)

, 4 eggs 4 eggs INSTRUCTIONS Brown sausage. Transfer to a plate.

Reduce heat to medium high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.

Heat 1 Tbsp coconut oil over medium high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.

Add sausage and onions to the cast iron skillet and stir everything.

Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set. NUTRITION Serving: 299 g | Calories: 474 kcal | Carbohydrates: 15 g | Protein: 23 g | Fat: 34 g | Saturated Fat: 11 g | Cholesterol: 245 mg | Sodium: 820 mg | Potassium: 601 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 9545 IU | Vitamin C: 4.4 mg | Calcium: 61 mg | Iron: 2.5 mg

Originally published in February 2015.

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