Sweet Potato Hash with Sausage

This sweet potato hash with sausage has been one of my go-to breakfast meal prep ideas for years, and I love it as an option that gets both veggies and protein into the first meal of the day. I think it’s a great way to use up any leftover veggies I have on hand, but it also provides a well-rounded source of macronutrients, including high-quality protein, complex carbs, and healthy fats for a meal that keeps me full until lunch. It’s hearty, savory, delicious, and a quick, family-friendly recipe that’s perfect for fall and winter!

This recipe was created in partnership with the Minnesota Pork Board.

Ingredients to Make This Sweet Potato Hash Recipe

Here are the ingredients to gather to make this healthy hash: 

• Breakfast sausage – I use a pork Italian sausage or spicy breakfast sausage
• Sweet potato – may sub diced white potato, such as russet potatoes
• Brussels sprouts
• Bell pepper – orange, yellow, red bell pepper, or green bell pepper will work
• Red onion – may sub white or yellow onion
• Garlic cloves
• Avocado oil – may sub ghee or butter

Find the ingredient list with exact measurements in the recipe card below.

How to Serve

Personally, I think this sweet potato breakfast hash is plenty filling on its own. It’s also a natural pairing for scrambled eggs, fresh fruit, and toast.

When serving it for breakfast, brunch, lunch, or dinner, I set out a variety of toppings so everyone can customize their plate. Some of my favorite garnishes include:

• Green onions
• Shredded cheese
• Hot sauce
• Sliced jalapeños
• Cooked crispy bacon

How to Store

Store leftovers in a covered airtight container in the refrigerator for up to 3 days. Or, freeze them for up to 3 months. I find that the veggies can become a bit soggy once thawed, but the dish is still tasty. To serve, reheat leftover sweet potato hash in the microwave or in a cast iron skillet over medium heat on the stovetop.

This Brussels Sprouts Sweet Potato Sausage Hash recipe combines ingredients that makes for quite an epic breakfast dish and one that’s full of flavor…..and full of veggies too. I recommend veggies with every meal…yup, even breakfast! You now have no excuses for fitting in veggies with breakfast because this hash is your answer.

More Breakfast Recipes With Sausage

Sweet Potato Breakfast Casserole (Easy Meal Prep Recipe)

Butternut Squash and Apple Hash with Sausage

Sausage Egg Bake (Easy Overnight Breakfast Casserole Option)

Sausage Hash Brown Egg Muffins

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Recipe

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Sweet Potato Hash With Sausage Recipe

This sweet potato hash with sausage has everything you need to kick off your morning on a healthy note. It’s a hearty dish with quality protein, plenty of veggies, and fiber to keep you satisfied all morning long.

Prep: 10 minsCook: 30 minsTotal: 40 mins

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Servings: 4–6 servings 1x

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Ingredients

• 1 lb. bulk pork sausage, Italian sausage, or spicy breakfast sausage
• 1 medium sweet potato, peeled and diced (2 cups)
• 8 ounces Brussels sprouts, quartered (2 cups)
• 1 medium bell pepper, diced (1 cup)
• ½ small red onion, sliced (½ cup)
• 2 garlic cloves, minced
• If needed: 1-2 teaspoons avocado oil, olive oil, ghee, or butter
• Optional: Top with a fried egg and garnish with chopped fresh cilantro

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Instructions

1. In a large skillet over medium-high heat, cook the pork sausage until browned, breaking it up with a wooden spoon, about 10 minutes. Once the sausage is cooked through, transfer it to a paper towel-lined plate. Do not wipe out the skillet and use the residual oil from the sausage to brown the veggies.
2. To the same skillet over medium heat, add the diced sweet potatoes and Brussels sprouts. Cover the skillet and cook the veggies for 5 minutes, then uncover and cook for another 5 minutes, stirring occasionally. If veggies begin to stick, add some oil to grease the skillet.
3. After 10 minutes, stir in the diced bell pepper, onion, and garlic. Cook, uncovered, for 8-10 minutes, until the veggies are softened to desired texture.
4. Finally, return the cooked sausage to the skillet. Stir just until heated through and serve.

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Nutrition Information

• Serving Size: 1/6 of recipe
• Calories: 246
• Fat: 14 g
• (Sat Fat: 5 g)
• Sodium: 480 mg
• Carbohydrate: 16 g
• (Fiber: 3 g
• Sugar: 3 g)
• Protein: 14 g
• Cholesterol: 30 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreePaleoWhole30

© The Real Food Dietitians

Recipe By: Stacie Hassing

The photos in this post were taken by Megan McKeehan.

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