Sweet Potato Hash with Local Sausage & Eggs

This skillet sweet potato hash with sausage and eggs is a filling, healthy meal for any time of day.

What You Need To Make This Recipe

Produce, Vegetables Pepper, Red Bell $2.95
Produce, Vegetables Onion Yellow, per lb $1.75
Oils & Vinegars Olive Oil, Extra Virgin $18.99
  • note

    Step 1

    **Note - You will cook the sausage in the same pan with the onions and peppers and the potatoes separately, until the end.Preheat oven to 400 degrees (you will use it to bake the eggs into the skillet at the very end)

  • 1 min

    Step 2

    Heat a large skillet over medium heat and add 1 Tbsp of the olive oil. Once sizzling, crumble the sausage into the pan, and stir while cooking to evenly brown.

  • 10 min

    Step 3

    Add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft and fragrant. Remove from heat and set aside until the potatoes are done.

  • 5 min

    Step 4

    Meanwhile in a separate skillet over medium heat, add the remaining olive oil and chopped sweet potatoes. Mix and sprinkle with smoked paprika, sea salt and pepper to taste.

  • 15 min

    Step 5

    Cook and stir, uncovered, until the outside begins to brown, then cover the skillet and continue to cook to soften the inside of the potatoes, uncovering to stir once in a while. Adjust the heat if necessary to prevent burning, and add a bit more oil if necessary.

  • 1 min

    Step 6

    Once the potatoes are softened and browned, transfer them to the sausage mixture and stir to combine. Create 4 indents where you will crack each egg - then carefully crack the eggs into the spaces.

  • 15 min

    Step 7

    Put the entire skillet in the 400 degree oven to bake the eggs to preference, about 10-15 minutes. Enjoy!

Ingredients

  • 3 Tbsp olive oil divided for cooking
  • 2 small/med sweet potatoes chopped into small pieces about 1/2 inch
  • 1 med onion chopped
  • 1 small/med bell pepper red/orange/yellow chopped
  • 1/2 lb fresh bulk sausage
  • 1/4-1/2 tsp paprika or smoked paprika
  • Sea salt and black pepper
  • 4 eggs
  • Thinly sliced scallions for garnish