Ever roll out of bed and just need something hearty, like, right now? That’s where this sweet potato breakfast hash with turkey sausage recipe swoops in for the win. Imagine you’re starving, craving something a little healthier— but not, you know, twigs and bird seed. You want real food, filling stuff with a punch of flavor. Eggs? Yup. Turkey sausage? For sure. And sweet potatoes? Oh, honey, we are about to make mornings ten times better.
Why This Recipe is Amazing
Okay, let me sell you on this— it’s fast. We’re talking one-pan easy, which means less time scrubbing and more time living real life. I’m not a huge “meal prep” person, but this hash keeps well in the fridge for a couple days, so I end up taking it to work too.
Also, those sweet potatoes? They soak up all the flavor from the turkey sausage and onions. I swear, even my toddler will eat this without a fuss, and that’s saying something—it’s like a five-star restaurant in a skillet, honestly.
If you’re the type that’s sick of boring eggs, this is for you. No fancy tools, no weird health food ingredients. Just good, solid, real breakfast food that smells amazing while it cooks.
“Honestly, I hated mornings till I started making this—now my entire family is obsessed. Never thought turkey sausage and sweet potatoes could taste this good.” — Emma, my neighbor (and brunch convert)
Ingredients You’ll Need
This isn’t a “go to five stores” kind of deal—thank goodness. You can grab all of these at just about any regular grocery market. Grab a couple sweet potatoes (just regular orange ones, not yams), half a pound of turkey sausage (I like spicy but mild is fine too), a small onion, and a bell pepper. Eggs—can’t forget ‘em. You need something to top this thing, right?
I know some folks are into garlic powder, smoked paprika, maybe a sprinkle of cheese. Totally up to you. Oh! Salt, pepper, and a little olive oil. That’s really it. Nothing wild, just food we all know.
Step-by-Step Guide to Making Sweet Potato Hash
So, here’s the scoop. First, peel and dice those sweet potatoes. Think “smallish” cubes, so they cook quickly, but not so tiny you’re there forever. Heat up your skillet (medium-high on the stove) and toss in a splash of olive oil. Add your turkey sausage first, break it up with a spoon—brown it, get some color on it.
Next, onion and bell pepper, right in with the sausage. Stir it around for a minute or two. Now, in go the sweet potatoes. Stir things together so all those flavors meet each other. Sprinkle a little salt and pepper. Pop a lid on, and let it do its thing—about ten minutes, stir once in a while.
When the sweet potatoes are soft, make a couple wells with your spoon and crack eggs in right on top. Cover it back up, let the eggs cook how you like (I go for a jammy yolk myself). And seriously—don’t fuss about making it perfect, nobody cares. It’s breakfast.
Cooking Tips and Variations
Here’s where you can get creative (or just use up what’s in your fridge). No turkey sausage? Try chicken sausage, or hey, even skip the meat for a veggie version. Got a leftover zucchini lost in your crisper? Dice it up, it totally works here.
Pro tip: If you’re running late, microwave the diced sweet potatoes for two minutes before tossing them in the pan. It’ll save you a little time cooking.
Want it spicier? Throw in some hot sauce when you serve. Cheese lover? Sprinkle a little shredded cheddar or feta on top after you crack the eggs.
If you’re feeding a crowd, just double the recipe and use a big skillet. I’ve accidentally left this on low and walked away for a while—it’s pretty forgiving, trust me.
Storage and Freezing Instructions
Let’s be honest—not everybody wants to cook every morning. Lucky for you, this keeps like a champ.
Once the sweet potato hash cools down, spoon it into an airtight container and shove it in the fridge. It’ll be good for three days, easy. The eggs are best added fresh, though…so I usually just reheat the hash and add a new egg each morning.
Wanna freeze it? Totally possible. Just skip adding eggs before freezing. When you want some, pull it out, reheat in a pan (with just a tiny splash of water, so it doesn’t dry out), and slap a fresh egg on top. Hot breakfast, lazy effort. What more do you want?
Serving Suggestions
Let’s talk how to eat this—yes, it matters.
- Pile your hash into a bowl and top with freshly sliced avocado.
- A spoonful of salsa on top gives it a bit of zing.
- I love serving this with a side of toast or even wrapped in a tortilla for breakfast burritos.
- A little sour cream? Absolutely, if you ask me.
Common Questions
How do I get my sweet potatoes to cook faster?
Microwave them for a couple minutes after dicing, then finish them in the skillet. Super handy.
Can I prep this recipe ahead of time?
Yup! You can chop everything the night before. Store the veggies and meat in separate containers for quickest morning assembly.
Is this recipe gluten-free?
Sure is, assuming your turkey sausage doesn’t have fillers. Always double-check the label just in case.
What’s the best way to reheat leftovers?
In a pan on medium heat with a splash of water. Oven works too if you’re making a big batch.
Can I use regular potatoes?
Totally, though sweet potatoes taste wildly better (just my two cents). White potatoes might need a touch longer to cook.
Your New Go-To Breakfast—Don’t Overthink It
Look, this sweet potato breakfast hash with turkey sausage recipe is about keeping breakfast both easy and crave-worthy. You’ve got veggies, protein, happy tummies, and barely any dishes. If you’re still not sure, just try it once—worst case it becomes your new breakfast obsession. Want more breakfast hacks? I always check out Serious Eats’ easy breakfast roundups for even more ideas. Good luck, and if you make it, tell me how it goes—nothing makes me happier than breakfast wins.
Sweet Potato Breakfast Hash
Ingredients
Method
- Peel and dice the sweet potatoes into small cubes.
- Heat a skillet over medium-high heat and add a splash of olive oil.
- Add the turkey sausage to the skillet, breaking it up with a spoon until browned.
- Add the diced onion and bell pepper, stirring for 1-2 minutes.
- Add the sweet potatoes to the pan, stir well, and season with salt and pepper.
- Cover the skillet and allow to cook for about 10 minutes, stirring occasionally, until the sweet potatoes are soft.
- Make wells in the mixture and crack the eggs into the wells, cover, and cook to your desired doneness.