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
Get Recipe IngredientsInstructions
- 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/
* 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!