Ingredients (~9 servings)
- 1/3 cup olive oil (divided)
- 9 cups sweet potatoes, peeled and diced (~3 large sweet potatoes)
- 1 yellow onion, diced small
- 1 red bell pepper, diced small
- 6 cloves garlic, finely minced
- 12 oz breakfast sausage (any kind works)
- 1 1/2 Tbsp fresh sage, chopped fine
- 1 1/2 tsp garlic powder
- 1 Tbsp onion powder
- 3/4 tsp smoked paprika
- 1 1/2 Tbsp unsalted butter
- 3 Tbsp maple syrup
- Salt and pepper to taste
- Green onion for garnish
- 9 eggs for serving
Brown the Sweet Potatoes First
Peel and dice the 3 large sweet potatoes into small, uniform cubes – about 1/2 inch works well.
Heat a large skillet over medium heat and add 3 Tbsp of the olive oil. Once the oil shimmers, add the 9 cups of diced sweet potatoes in as close to a single layer as possible.
Season with salt and pepper, then resist the urge to stir for 3-4 minutes.
You want the bottom side to get properly browned before you move them. Once they start browning, stir and continue cooking for 12-15 minutes until tender when poked with a fork.
The outside should be caramelized but the inside should give easily.
Remove the sweet potatoes to a plate and set aside.
Cook the Sausage and Aromatics
Return the same skillet to the stove and add the remaining olive oil – about 1 1/2 Tbsp.
Add the 12 oz of breakfast sausage and cook until browned all over, breaking it up as it cooks.
Once the sausage is browned, add the diced onion, red bell pepper, and 1 1/2 Tbsp of chopped sage. Cook for 4-5 minutes until the onion starts to soften.
Add the 6 cloves of minced garlic, 1 1/2 tsp garlic powder, 1 Tbsp onion powder, and 3/4 tsp smoked paprika. Stir everything together.
Add the 1 1/2 Tbsp butter and let it melt into everything. Cook for another minute until fragrant.
Combine and Finish
Add the browned sweet potatoes back to the skillet and gently fold everything together.
Let it all heat through for 2-3 minutes.
Taste and adjust salt and pepper as needed.
Garnish with sliced green onions and drizzle the 3 Tbsp maple syrup over the top.
Fry the 9 eggs however you like them – over easy works great so the yolk can run into the hash. Serve the eggs on top or alongside the hash.
Sweet Potato Breakfast Hash
Ingredients
Ingredients (~9 servings)
- 1/3 cup olive oil, divided
- 9 cups sweet potatoes, ~3 large sweet potatoes, peeled and diced
- 1 yellow onion, diced small
- 1 red bell pepper, diced small
- 6 cloves garlic, finely minced
- 12 oz breakfast sausage, any kind works
- 1 1/2 Tbsp fresh sage, chopped fine
- 1 1/2 tsp garlic powder
- 1 Tbsp onion powder
- 3/4 tsp smoked paprika
- 1 1/2 Tbsp unsalted butter
- 3 Tbsp maple syrup
- Salt and pepper to taste
- Green onion for garnish
- 9 eggs for serving
Instructions
- Peel and dice sweet potatoes into 1/2 inch cubes.
- Heat large skillet over medium heat with 3 Tbsp olive oil until shimmering.
- Add sweet potatoes in single layer, season with salt and pepper, and let brown undisturbed for 3-4 minutes.
- Stir and continue cooking 12-15 minutes until tender and caramelized, then remove to a plate.
- Add remaining 1 1/2 Tbsp olive oil to skillet and brown sausage, breaking it up as it cooks.
- Add onion, bell pepper, and sage, cooking 4-5 minutes until onion softens.
- Stir in garlic, garlic powder, onion powder, and smoked paprika.
- Add butter and cook 1 minute until fragrant.
- Return sweet potatoes to skillet and fold together, heating through 2-3 minutes.
- Taste and adjust salt and pepper.
- Drizzle with maple syrup and garnish with green onions.
- Fry eggs and serve on top of hash.