Sweet Potato Hash Recipe with Sausage and Eggs (Make-Ahead Breakfast!)

Sausage Apple and Sweet Potato Hash

I have a confession, I’m not a food blogger — just a mom who loves to cook. When I started out, my recipes were good, but my pictures were bad. Really bad.

Since then, I’ve learned a little about photography and improved some (I hope), but I’m still just a mom who cooks and sometimes, I get tired of writing elaborate descriptions of recipes, because, really… who reads those anyway?

Rather than attempting to write a fancy description about how delicious, delectable, perfectly balanced, and ______ (insert other over-used food word here) this recipe is, I’ll let its simplicity speak for itself.

Sausage & sweet potato hash isn’t fancy, and I wouldn’t serve it at a dinner party (unless it was a dinner party centered on watching sports), but it is a quick meal option that my children absolutely love and that is super simple to make.

Sweet Potato Hash + Sausage and Apples…

= Easy Make-Ahead Breakfast!

My favorite thing about this recipe is that I can make most of it ahead of time. I usually work through the first few steps one night while making another dinner. With the oven and stove already on, it isn’t any extra work and then I have a protein rich breakfast ready to go.

Sausage Apple and Sweet Potato Hash
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4.38 from 8 votes

Sweet Potato Hash Recipe with Sausage and Eggs (Make-Ahead Breakfast!)

This recipe is delicious and full of nutrients. I love this as a make-ahead breakfast recipe since most of the prep can be done ahead of time for a quick but nutritious breakfast.  
Course Main
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 640kcal
Author Katie Wells

Ingredients

Instructions

  • Preheat the oven to 450°F.
  • Peel the sweet potatoes and cut them into 1/2 inch chunks. 
  • Place them on a large baking sheet or sheet pan and toss with olive/coconut oil and sprinkle with salt, pepper and garlic. 
  • Drizzle with the coconut oil and sprinkle with spices. Toss to coat.
  • Roast the sweet potatoes until they are soft but not mushy, about 25-30 minutes.
  • While sweet potatoes are roasting, brown the sausage in a medium skillet. When browned, remove and set aside, reserving grease in the pan. 
  • Core the apples and slice the apples and onions and add to the same skillet. Saute on medium heat until translucent and caramelized. 
  • Remove sweet potatoes from oven and add the sausage, apples and onions to the pan with the sweet potatoes.  Stir to combine. 
  • Serve immediately, or, if making in advance, let cool and cover. Place in refrigerator for up to two days until ready to use for a meal. To reheat, preheat oven to 425 degrees. If using eggs, make small wells in the sweet potato mixture and crack eggs into the wells. Bake for 10-15 minutes until heated through and  until egg yolks are desired firmness. 

Notes

You can substitute chicken, grass fed meat, or other protein for the sausage if you'd like.

Nutrition

Serving: 2cups | Calories: 640kcal | Carbohydrates: 44.9g | Protein: 19.4g | Fat: 42.8g | Saturated Fat: 18.7g | Cholesterol: 86mg | Sodium: 1455mg | Fiber: 7.3g | Sugar: 19g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Tired of over-used food blogging words? What is your simple go-to dinner that isn’t fancy but tastes great?

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