A plate of sausage sweet potato hash with an over easy egg on top with additional plates and a skillet of sweet potato hash in the background and a glass of orange juice.

After my celiac diagnosis , I got tired of breakfasts that left me hungry an hour later. I wanted something hearty and filling that I could make ahead and reheat on busy mornings. This sausage sweet potato hash is it. Crispy breakfast sausage, tender sweet potatoes, and bell peppers, all cooked in one skillet with a simple spice blend. I make a batch on Sunday and eat it all week with a fried egg on top.

Why You’ll Love this Recipe

It’s quick and easy. With straightforward ingredients and simple steps, you can have this delicious hash ready in under 30 minutes, making it perfect for any morning.
It’s perfect for meal prep. Make it Sunday, eat it all week. Just reheat in a skillet or microwave for a quick breakfast before heading out the door.
It pairs perfectly with eggs. Top it with a fried egg, scrambled eggs, or poached eggs for a complete breakfast.

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Ingredients

TIP

Don’t crowd the skillet. If the pan is too full, the potatoes will steam instead of getting crispy. Use a 12-inch skillet or cook in batches if needed.

Ingredient Notes

Breakfast sausage – Make sure it’s gluten-free if you need it to be. Pork, turkey, or chicken sausage all work.You can even use Italian sausage instead of breakfast sausage if you want.
Yellow onion – White or sweet onions work as a substitute.
Red bell peppers – Yellow, orange, or green peppers work too.
Sweet potatoes – Dice them evenly (about 1/2 inch cubes) so they cook at the same rate. Peel them or leave the skins on, your choice. Regular potatoes like red or Yukon gold also work.
Cinnamon – Just a little adds warmth without making the hash taste sweet.
Fresh parsley – Adds color and freshness. Cilantro or green onions work as substitutes, or skip it entirely.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

Can I use a different type of sausage?

Absolutely! You can use any gluten-free breakfast sausage you prefer, such as pork, chicken, or a plant-based sausage. Just ensure it’s gluten-free if you have dietary restrictions.

How can I make this recipe vegetarian?

Simply substitute the sausage with a plant-based sausage or add more vegetables like mushrooms, zucchini, or eggplant for added texture and flavor. You can even add some black beans to bulk up the hash if you’d like instead.

Why did my sweet potatoes turn out mushy?

The pan was probably too crowded. When there’s too much in the skillet, the potatoes steam instead of getting crispy. Use a 12-inch skillet and give everything room to breathe. Also make sure your skillet is hot before adding the potatoes.

Expert Tips

Be sure to cut your sweet potatoes into small cubes , no larger than 1/2 inch. Any larger and the sweet potatoes will take too long to cook in the skillet.
A cast iron skillet gives the sweet potatoes and sausage a nice crispness. A regular skillet works too.
Change up the vegetables in your breakfast hash to suit your preferences or whatever you have at home! Vegetables like zucchini, carrots, brussels sprouts, eggplant, mushrooms, corn and spinach are all great additions to your breakfast skillet. If it’s a quick cooking vegetable, like spinach, add it towards the end of the cooking time so it doesn’t get overcooked.

Storage instructions

Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Freezer Option: Let the hash cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a skillet over medium heat until warmed through, or microwave for 1-2 minutes, stirring halfway through.