If you’re like me and usually bypass the pancakes for something with more substance, this hash is for you. While sweet potatoes often get the “marshmallow and brown sugar” treatment, they are actually at their best when paired with earthy, warming spices.
The Secret Flavor Profile
The magic here lies in the combination of allspice, cinnamon, and smoked paprika. It might sound like the start of a pie, but when combined with ground turkey sausage and fresh sage, it creates a deeply savory, slightly smoky profile that “wakes up” the palate.
A Note on Sage: Fresh sage leaves are non-negotiable here. When they hit the hot oil, they crisp up and infuse the entire dish with a woodsy aroma.
Tips for the Perfect Hash
- The Dice Matters: Keep your sweet potato cubes uniform (about 1/2 inch). This ensures they all soften and caramelize at the same rate.
- The Finish: Don’t skip the smashed peppercorns at the end. They add a tiny floral heat and a beautiful pop of color that makes the dish feel finished.
Some things I used:
Sweet Potato Hash
Servings:
A filling and tasty breakfast that’s good enough to be eaten whenever. Recipe ingredients listed in the order you use them, so some things (like olive oil) appear more than once.
Ingredients:
- 2 large sweet potatoes or yams peeled, medium diced
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tsp allspice ground
- 1/2 tsp cinnamon ground
- 2 tsp smoked paprika
- 1 pinch red chili flakes optional
- 1 1/2 tbsp olive oil
- 8-10 leaves sage fresh
- 1/2 lb ground turkey sausage
- 1/2 sweet onion diced
- 1 bell pepper diced
- 2 tsp thyme fresh, leaves only
- 2 tsp oregano fresh, leaves only
- 1 tsp allspice ground
- 1 tsp smoked paprika ground
- 1/4 tsp cinnamon
- 2 pinches salt
- 1 1/2 tbsp olive oil
- 8 eggs cracked into a bowl
- 1/4 cup parsley fresh, chopped
- 2 pinches red peppercorns smashed
Directions:
- Place a sheet pan (with sides) in the oven and preheat to 450.
- In a large mixing bowl, toss together the sweet potatoes, olive oil, salt, allspice, cinnamon, smoked paprika, and red chili flakes. Let sit for 5-10 minutes while the oven heats.
- Quickly remove the pan from the oven and close the door to prevent heat loss. Pour the sweet potatoes onto the pan, shake to distribute evenly, and quickly add back to the oven. Roast for 25 minutes, shaking the pan every 10 minutes to prevent sticking.
- While the potatoes roast, in a sauté pan on medium heat, add olive oil and sage leaves. Fry the sage until the pale green disappears and a little browning develops around the edges. Remove sage from oil and set aside.
- Add the turkey sausage to the oil. Let cook for 2 minutes, then toss and add the onions, peppers, thyme, oregano, allspice, smoked paprika, cinnamon, and salt. Sauté for 10 minutes, stirring frequently to prevent burning.
- After the sweet potatoes have roasted for 25 minutes, turn on the broiler, setting the pan on one of the bottom two racks. Broil for 3-5 minutes, until dark spots begin to form. Remove from oven.
- While the sweet potatoes broil, heat a nonstick pan on medium heat. Add olive oil and all the eggs, sprinkle with salt and red peppercorns (or black if you don’t have red). Cover and reduce heat to low, cooking to desired doneness.
- Toss together the sweet potatoes and sausage/vegetable mixture. Divide the hash evenly among 4 plates, top each with 2 eggs, and serve warm.
I’ve made this recipe twice now, and I have to say it’s become a favorite in my house. I’m not a big cooking fan normally, but this recipe is so good and so easy that I feel like a success every time I serve it. Keep these meal ideas coming!
Wow wow wow! I just made this for breakfast and it was literally the best breakfast I have had in a while. Something you could order from a restaurant. Thank you Chris for sharing this great recipe :)
This looks great! I make something similar, just sliced sausage and green pepper, and then put the hash into a baking pan and form wells for each egg, stick it under the broiler till eggs are set. I’ll give this version a try- probably for dinner though!
Too funny…we had this this morning! Not your recipe, which looks very good, but a similar one we make at home. White sweet potatoes are my favorite! I have never cooked eggs that way, though, and will have to try it especially when we have a large group of us.