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Sweet Potato Breakfast Hash

Sweet potato breakfast hash cooks in a skillet with breakfast sausage, peppers, and smoked paprika for tender centers and browned edges. It makes a hearty, savory breakfast with simple ingredients and a quick stovetop method.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 8 oz ground pork breakfast sausage
  • 1 yellow onion small, diced
  • 1 red bell pepper diced
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 2 tbsp water

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
  2. Add the sausage and cook for 5–7 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  3. Transfer the sausage to a plate.
  4. Add the remaining 1 tablespoon olive oil, onion, and bell pepper to the skillet and cook over medium heat for 3–4 minutes, stirring occasionally, until beginning to soften.
  5. Stir in the sweet potatoes, salt, black pepper, and smoked paprika.
  6. Add the water and cover the skillet; cook over medium-low heat for 8–10 minutes, stirring once halfway through, until the sweet potatoes are fork-tender.
  7. Uncover and cook over medium-high heat for 8–12 minutes, stirring occasionally, until the sweet potatoes are browned.
  8. Stir the sausage back in and cook for 1–2 minutes until heated through.

Notes

For evenly tender potatoes, cut the sweet potatoes into uniform 1/2-inch cubes. Refrigerate leftovers for up to 4 days; this hash can be frozen. For a lighter option, use turkey breakfast sausage.