Sausage & Sweet Potato Breakfast Hash

Want a breakfast that’s filling, full of flavor, and packed with nutrition? Look no further than this sausage & sweet potato breakfast hash!

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  1. Heat 1 Tb. butter in a cast iron skillet over medium-high heat. In a separate large pan, heat 2 Tb. butter over medium-high heat.
  2. When the cast iron skillet is hot, add half a roll of your favorite Isernio's sausage. Break it up with a spatula as it cooks.
  3. When the larger pan is hot, add the sweet potatoes and season to taste with salt, pepper, and paprika.
  4. When the sausage is halfway cooked, add the onion and bell pepper to the cast iron skillet. Continue to sauté until the sausage is cooked through, then remove from heat.
  5. Preheat your oven to 400 degrees.
  6. When the sweet potato is browned on one side, scrape the pan with a spatula and toss so the other side begins to brown.
  7. When the second side of the sweet potatoes has browned, add 1.5 Tbs. of water to the pan and cover it with a lid. Allow to steam until the sweet potatoes have softened (about 5-7 minutes).
  8. Add the sweet potatoes to the cast iron skillet along with the baby spinach. Mix together.
  9. Create 4 wells for the eggs; crack the eggs and break them into the wells. Season to taste with salt and pepper.
  10. Place the skillet in the 400-degree oven and cook until the eggs reach your desired doneness (typically 5-10 minutes).
  11. If preferred, garnish with chopped green onions.

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