This one-pan Sweet Potato Hash is a savoury breakfast option you can meal prep for busy weekdays – plus, it’s Whole 30 friendly!
I get sick and tired of the same old for breakfast (move over eggs and oatmeal!) and that’s when I make this hash! Bonus: I love being able to clear out my veggie crisper.
Why you’ll love this recipe
- Healthy breakfast: It’s a nutritious way to start your day, packed with lean protein and veggies.
- Great for meal prep: Make it in advance and enjoy throughout the week.
Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like avocado oil.
- Sweet potatoes – white or yellow potatoes would also work.
- Red, yellow and green peppers – use another veggie like mushrooms.
- Red onion – yellow or white onions would work too.
- Kale – spinach would also be good.
- Chili powder – use paprika instead.
Homemade sausage
- Ground chicken – use ground turkey or pork instead.
- Garlic – fresh garlic is best but the jarred variety will work in a pinch.
- Dijon mustard – use stone ground mustard instead.
- Fennel seeds – anise will provide a smilar flavour.
- Smoked paprika – try cayenne or chili powder instead.
- Onion powder – onion flakes or garlic powder would also be good.
How to make sweet potato hash
Step 1: Sauté the sweet potatoes.
Season the sweet potatoes and sauté.
Step 2: Make the sausage.
Mix the sausage ingredients together.
Step 3: Brown the sausage.
Cook until browned.
Step 4: Add the veggies.
Add the bell peppers, onions and seasonings.
Step 5: Add the kale.
Stir in the kale and remove from heat.
Step 6: Store in bowls.
Divide into meal prep bowls and store for later.
Recipe tips and tricks
Follow these tips and tricks for the best sweet potato hash:
- Add eggs: Scramble eggs with the veggies or fry them separately and add on top.
- Make the sweet potatoes crispy: Dice them up super small for extra crispy potatoes.
- Use leftover veggies: Clear out your fridge and use any veggies you have on hand.
- Add toppings: Diced avocado, green onions, salsa and sriracha would all be good.
Frequently asked questions
Do I need to peel the sweet potatoes first?
I’d recommend peeling them, but it’s a matter of preference. You could also buy pre-diced sweet potatoes to save time.
Can I make this recipe vegetarian or vegan?
Yes! Just leave out the sausage and serve with a plant-based protein like tofu scramble or black beans.
What other veggies can I add?
You can add pretty much any veggies of your choice like mushrooms, zucchini, poblano pepper and more.
Serving suggestions
This breakfast hash is a full meal on its own, so if you’re looking for side dish ideas, go for something light:
- Fresh fruit like berries and bananas
- Egg white bites
- A healthy smoothie
Storing and reheating
Storing: Store leftovers in the fridge for 5 days.
Freezing: Freeze this breakfast hash for 3 months, then thaw in the fridge overnight.
Reheating: Reheat in a skillet until warm or in the microwave for 1-2 minutes.
Meal prep tools
- Grab some glass meal prep bowls if you’re going to meal prep this sweet potato hash.
- I get my free-range ground chicken and turkey from Butcher Box.
Easy Sweet Potato Hash Recipe
Ingredients
- 1 tbsp olive oil
- 2 medium-sized sweet potatoes, diced
- 1 each red, green and yellow pepper, diced
- 1 medium-sized red onion, diced
- 1 cup chopped kale
- 1 tbsp chili powder
- 1/2 tsp each salt and pepper
Sausage
- 1 lb Ground chicken or turkey
- 2 cloves garlic minced
- 2 tsp dijon mustard
- 2 tsp fennel seeds
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1/2 tsp each salt and pepper
Instructions
- Preheat olive oil in a large skillet over med-high heat. Add sweet potatoes and half of chili powder, plus a sprinkle of salt. Saute for 15-20 minutes until softened, stirring occasionally.
- Meanwhile, mix together ingredients for sausage. Add to skillet once sweet potatoes have cooked 15 min, breaking up sausage with a spoon and cooking for 3-4 minutes until browned.
- Add in bell peppers, onions, and remaining chili powder and salt & pepper, cooking another five minutes. Stir in kale and remove from heat, then divide among 4 glass meal prep bowls. Serve and enjoy – will last in fridge up to 5 days.
Video
Comments & Reviews
Tara says
I just made this for either breakfast, lunch or dinner. But mostly for a breakfast for my partner.
I didn’t have sausage so replaced it w/🍄! Plus, 🥕🫑🥦🧄🧅🍠 & kale! Veggie packed & smells wonderful! Can’t wait for breakfast tomorrow. 🤩
* Had a little bit for supper & my partner raved about the flavour profile!👍👍
Myren says
This recipe was a slay. 10/10 would recommend. Trying to get my family to eat healthy so I made this. Everyone loved it.
Taylor Stinson says
I’m so happy you all enjoyed! Thank you 😀
Kay says
Absolutely delicious! And so healthy! Thank you!
Taylor Stinson says
I’m so happy you enjoyed!
Shelby says
I was looking for a new sweet potato recipe (my husband loves them) and this sounded good so I gave it a try. Made this for dinner tonight and its fantastic, easy and healthy! Used ground fennel instead of seeds because that’s what I had on hand. I added some black beans and put some avocado on top. Leftovers will make great lunches 🙂
Taylor Stinson says
I’m so happy you liked it Shelby!! I make a variation on this when I need to use up ground turkey – happy you enjoyed 🙂
Wendy says
Excellent 👍 I used cumin instead of chili powder, and since Fennel seeds get stuck in my teeth I use ground fennel seeds instead! Awesome recipe!
Jodi says
Delicious! I halved the salt for health reasons. I addEd more oil and a little H2O As the pan became to dry. I cooked peppers (switched jalapeño for green pepper) and onions with the potatoes for the consistency. I also cooked the kale for a few minutes with the mixture. Thank you!!
Taylor Stinson says
I’m so happy you enjoyed it Jodi!! Thank you for sharing your review 🙂
Allison Lee says
This breakfast sweet potato hash was super good! Sitting in the break room, I got asked by almost everyone that walked in what I was eating because it smelled and looked so good! Also showed them the blog and several were going to go home and subscribe tonight! So happy that all three meals I have made so far have turned out to be delicious, easy for an amateur like me to cook, and have left me satisfied and full without feeling stuffed/bloated!
Taylor Stinson says
OMG I’m so happy to hear that!!! Thank you so much for sharing my blog Allison that means so much to me! 🙂 I’m so happy you’ve liked the recipes so far!