Sweet Potato Breakfast Hash
This is one of those breakfasts that tastes way more complicated than it actually is. The key is getting the sweet potatoes properly browned before everything else goes in the pan.
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.