Description
A hearty and flavorful sweet potato hash skillet featuring Italian chicken sausage, eggs, bell peppers, and spices, perfect for a wholesome breakfast or dinner. Naturally gluten-free and easy to prepare, this dish combines tender sweet potatoes with savory sausage and baked eggs for a satisfying meal.
Ingredients
Main Ingredients
- 1 pound sweet potatoes, scrubbed and chopped into ¾-inch dice (about 2 medium, no need to peel)
- 2 teaspoons white vinegar
- 2 teaspoons kosher salt, divided
- 8 ounces fresh bulk Italian chicken sausage (spicy or mild)
- 1 to 2 tablespoons extra-virgin olive oil, plus more as needed
- 2 red bell peppers, cored and diced into ½-inch pieces
- 3 medium green onions, chopped and divided
- ½ teaspoon sriracha
- ¼ teaspoon ground black pepper
- 4 large eggs
Optional Toppings
- Diced avocado
- Non-fat plain Greek yogurt
- Shredded cheddar cheese
Instructions
- Preheat the Oven: Place a rack in the center of the oven and preheat to 400°F (200°C).
- Parboil Sweet Potatoes: Add the sweet potatoes to a medium saucepan and cover with water by about 2 inches. Stir in the white vinegar and 1½ teaspoons of the kosher salt. Bring to a boil, then reduce heat and simmer for 5 minutes until just fork-tender but not mushy. Drain and set aside.
- Cook Sausage: Heat a large 12-inch oven-safe skillet (cast iron preferred) over medium heat. Add 2 teaspoons of olive oil, then add the Italian chicken sausage, breaking it into small pieces as it cooks. Sauté for 6–8 minutes until browned and cooked through. Remove sausage with a slotted spoon and transfer to a plate.
- Sauté Bell Peppers: Add 1 tablespoon of olive oil to the same skillet, then add the diced red bell peppers. Increase heat to medium-high and cook for about 4 minutes until the peppers begin to soften.
- Brown Sweet Potatoes: Add the drained sweet potatoes to the skillet and cook, tossing occasionally, for 6–8 minutes until they develop a light brown color. Add more olive oil if needed to prevent sticking.
- Combine Ingredients: Return the cooked sausage to the skillet. Stir in half of the chopped green onions, sriracha, black pepper, and the remaining ½ teaspoon of kosher salt. Cook together for 2 minutes to blend flavors.
- Add Eggs: Use a spoon to create 4 small wells in the hash mixture. Crack each egg into a small bowl, then gently slide one egg into each well within the skillet.
- Bake: Transfer the skillet to the preheated oven and bake for 10–15 minutes, until the eggs are cooked to your desired doneness.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle the remaining green onions and any optional toppings (diced avocado, Greek yogurt, shredded cheddar) on top. Serve the hash hot, ensuring each serving includes an egg.
Notes
- Use an oven-safe skillet, preferably cast iron, to allow transfer from stovetop to oven.
- Adjust cooking time for eggs based on preference: less for runny yolks, more for fully set.
- The vinegar in the boiling water helps sweet potatoes retain their color.
- Sriracha adds a mild heat; adjust or omit based on spice tolerance.
- Optional toppings like avocado or Greek yogurt add creaminess and contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
