Sweet Potato Breakfast Hash with Sausage, Peppers and Eggs

Why you’ll love it

• Sweet and savory: caramelized sweet potatoes and savory sausage are a perfect fall match.
• One skillet: everything cooks in one pan, eggs included.
• Hearty and naturally gluten-free: filling enough for brunch or breakfast for dinner.

Quick facts

Ingredients

For the hash

• 12 oz (340 g) bulk pork breakfast sausage (or links with the casings removed)
• 1 tbsp (15 ml) olive oil
• 2 medium sweet potatoes (about 1 1/2 lb / 680 g), peeled and cut into 1/2-inch (1.3 cm) cubes
• 3/4 tsp kosher salt, divided
• 2 tbsp (30 ml) water
• 1 tbsp (14 g) unsalted butter
• 1 medium red bell pepper, diced
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme or rubbed sage
• 1/4 tsp black pepper
• 2 packed cups (60 g) baby spinach or chopped kale

For the eggs

• 4 large eggs
• 1 pinch salt and pepper

For serving

• 2 green onions, thinly sliced
• Hot sauce
• Shredded cheddar or sliced avocado (optional)

Step-by-step method

1. Brown the sausage. Heat a 12-inch (30 cm) cast iron or heavy skillet over medium-high heat. Add the sausage and cook 6 to 8 minutes, breaking it into bite-size crumbles, until browned and cooked through. Transfer it to a plate with a slotted spoon, leaving the drippings in the skillet.

2. Start the sweet potatoes. Add the olive oil to the drippings, then add the sweet potatoes in an even layer and sprinkle with 1/2 teaspoon of the salt. Cook without stirring for 4 minutes, until the bottoms start to brown.

3. Steam until tender. Stir the sweet potatoes, add the water and cover the skillet. Reduce the heat to medium and cook 6 to 8 minutes, until the cubes are almost tender when pierced with a fork.

4. Crisp them. Uncover, raise the heat to medium-high and cook 4 to 5 minutes more, stirring only every couple of minutes, until the sweet potatoes are golden and crisp at the edges.

5. Add the vegetables. Add the butter, bell pepper and onion and cook, stirring occasionally, 5 minutes, until softened. Stir in the garlic, smoked paprika, thyme, pepper and the remaining 1/4 teaspoon salt and cook 1 minute.

6. Finish the hash. Return the sausage to the skillet, add the spinach and stir 1 to 2 minutes, until the spinach wilts. Taste and adjust the seasoning.

7. Cook the eggs. Reduce the heat to medium-low. Make 4 wells in the hash with the back of a spoon and crack an egg into each one. Sprinkle the eggs with salt and pepper, cover and cook 5 to 7 minutes, until the whites are set and the yolks are still runny. (Or bake the uncovered skillet in a 375°F / 190°C oven for 8 to 10 minutes.)

8. Serve. Sprinkle with green onions and serve right from the skillet with hot sauce, plus cheddar or avocado if you like.

How to know it is done

The sweet potatoes are ready when a fork slides through each cube easily and the outsides are golden brown with some dark, caramelized edges. The sausage should be browned with no pink inside. The eggs are done when the whites are completely opaque and set, with no clear, jiggly whites around the yolks, while the yolks still move when you gently shake the skillet; cook 2 to 3 minutes longer if you prefer firm yolks.

Tips for the best result

• Cut the sweet potatoes into small, even cubes so they cook through before they burn.
• Use a large skillet and do not crowd it; the cubes need contact with the pan to crisp.
• Leave the potatoes alone between stirs; frequent stirring keeps them from browning.
• Cover the skillet briefly to steam the sweet potatoes, then uncover to crisp them.
• Lower the heat before adding the eggs so the bottom of the hash does not scorch.

Variations and substitutions

• Maple sausage: use maple breakfast sausage for an extra sweet and savory flavor.
• Bacon hash: replace the sausage with 6 slices of chopped thick-cut bacon.
• Vegetarian: skip the sausage, add 1 can (15 oz / 425 g) drained black beans with the spinach and use 2 tbsp olive oil.
• Half and half: use one sweet potato and one russet potato.
• Southwest style: add 1/2 tsp ground cumin and 1 diced jalapeño and serve with salsa.

Make ahead

Cook the hash through step 6 up to 3 days ahead, let it cool and refrigerate it in an airtight container. In the morning, reheat it in the skillet over medium heat with a little oil for 5 to 6 minutes, until hot and crisp again, then make the wells and cook the eggs fresh.

Storage and reheating

Store the hash without eggs in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until hot (165°F / 74°C) and crisp, or in the microwave for 1 to 2 minutes, though it will be softer. Cooked eggs are best eaten right away. The hash without eggs can be frozen for up to 2 months; thaw overnight in the refrigerator and reheat in a skillet.