Sweet Potato Hash with Sausage + Eggs



Sweet Potato Hash with Sausage + Eggs

Servings 4


  • ½ pound Italian sausage, sliced
  • 4 tablespoons olive oil, plus more if needed
  • 2-3 sweet potatoes, peeled and cut into bite-size cubes
  • 1 sweet onion, chopped
  • 1 red bell pepper, chopped
  • ½ teaspoon paprika
  • 1 tablespoon chopped fresh rosemary or thyme
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon cracked black pepper, plus more to taste
  • 4 eggs
  • pickled onions, for serving (optional)
  • Quick Pickled Red Onions:
  • 1 red onion, thinly sliced
  • 1 cup rice vinegar
  • cup granulated sugar
  • 2 teaspoons kosher salt


Preheat oven to 425º F.

  • Heat a large cast iron or oven safe skillet over medium heat. Add the sausage, and cook for 6 to 8 minutes or until lightly browned and cooked through. Transfer sausage to a paper towel lined plate. 
  • Heat olive oil in the same pan used for the sausage and cook the potatoes 8-10 minutes, tossing occasionally with a spatula until potatoes are lightly browned and crusty. Add onions and bell pepper and sauté for 2-3 minutes (adding a bit more oil if needed). Season with paprika, 3/4 of the rosemary or thyme, and salt + pepper.

Create 4 wells in the hash for each egg. Crack an egg into a small bowl; carefully pour it into one of the wells. Quickly repeat with the remaining eggs. Season eggs lightly with salt and pepper (to taste). Bake for 10-15 until the eggs are set. Garnish with remaining fresh herbs and serve with pickled onions (optional). Enjoy!

  • Quick Pickled Red Onions:
  • Place onions in a tall mason jar or container with a tight fitted lid. In a large bowl, whisk vinegar, sugar and salt. Pour liquid over onions. Let stand at room temperature for 1 hour before serving or refrigerate up to 2 weeks.