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Sweet potato breakfast hash with sausage, peppers, spinach, and eggs in a skillet

Sweet Potato Breakfast Hash with Eggs

I cook sweet potatoes, breakfast sausage, peppers, and spinach in one skillet, then finish the hash with eggs and green onions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 4
Course: Breakfasts
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Sweet potato hash
  • 1 pound sweet potatoes about 450 g, scrubbed and cut into ½-inch cubes
  • 8 ounces breakfast sausage 225 g
  • 1 tablespoon olive oil 15 ml, if needed
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • ⅓ cup chicken broth or water 80 ml
  • 2 cups baby spinach about 60 g
  • 4 large eggs
  • 2 green onions thinly sliced
For serving
  • Hot sauce optional
  • Toast sliced avocado, or fresh fruit, optional

Method
 

  1. Heat a large skillet over medium heat. Add the sausage and cook for 6 to 8 minutes, breaking it into small pieces, until cooked through. Transfer it to a plate, leaving a little of the drippings in the pan.
  2. Add olive oil if the skillet looks dry. Add the sweet potatoes, onion, and red bell pepper. Cook for 3 minutes, stirring occasionally.
  3. Stir in the garlic, smoked paprika, cumin, salt, and black pepper. Add the broth or water and cover the skillet.
  4. Cook for 8 to 10 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
  5. Remove the lid and cook off any extra liquid. Let the potatoes sit briefly so their edges brown.
  6. Stir in the cooked sausage and spinach. Cook for 1 to 2 minutes, until the spinach wilts.
  7. Make four spaces in the hash and crack an egg into each one. Cover and cook for 4 to 6 minutes, until the egg whites are set and the yolks are cooked to your liking.
  8. Sprinkle with green onions and serve warm with optional hot sauce and sides.

Notes

I add the olive oil only if the sausage leaves the pan dry. I cook the eggs a little longer for firmer yolks. Nutrition is an estimate and does not include optional toppings or sides.
I cover the skillet while the potatoes soften, then uncover it so the extra liquid cooks away and the edges can brown.