Description
This sweet potato breakfast hash is warm and hearty and the perfect fall breakfast. A combination of sautéed sweet potatoes, caramelized onions, fresh sage and savory turkey sausage.
Ingredients
Scale
- 1/4 cup olive oil, divided
- 6 cups sweet potatoes or yams, peeled and diced
- 1 yellow onion, diced small
- 1 red bell pepper, diced small
- 4 cloves garlic, finely minced
- 8 oz turkey breakfast sausage
- 1 tbsp fresh sage, chopped fine
- 1 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tbsp unsalted butter
- 2 tbsp maple syrup
- Salt and pepper, to taste
- Green onion, for garnish
- 6 eggs, fried or over easy
Instructions
- Step 1: Peel sweet potatoes and dice into small cubes. Heat a large skillet over medium heat. Add 2 tbsp oil; once hot add potatoes in a single layer. Season with salt and pepper. Cook potatoes for 3-4 minutes without stirring. Once the potatoes begin to brown, stir and continue to cook for 10-12 minutes or until tender.
- Step 2: Remove potatoes from the pan onto a plate.
- Step 3: Return skillet back to the stove and heat remaining 2 tbsp of olive oil. Add turkey sausage and cook until browned. Stir in onions, bell peppers and sage. Cook for 3-4 minutes. Add garlic, garlic powder, onion powder and smoked paprika. Add 1 tbsp of butter and cook for an additional minute.
- Step 4: Garnish with sliced green onions and drizzle with maple syrup. Fry eggs and serve on top or on the side of sweet potato hash.
Notes
You can leave the skin on the sweet potatoes for extra nutritional value. For a vegetarian version, omit the meat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 349 kcal
- Sugar: 8 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 198 mg
Keywords: sweet potato breakfast hash, autumn breakfast, turkey sausage hash, hearty breakfast