Recipe: Sweet Potato Hash with Sausage & Eggs (2024)

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Faith Durand

Faith DurandSVP of Content

Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.


updated May 2, 2019

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Recipe: Sweet Potato Hash with Sausage & Eggs (1)

Serves8Prep30 minutesCook1 hour 10 minutes





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Recipe: Sweet Potato Hash with Sausage & Eggs (2)

I have told you that brunch is my favorite meal of the day, and winter is perhaps the high point for brunch. But while I am looking forward to these sleepy morning meals, I have to admit that many brunch recipes are too sweet for me. If this sweet monkey bread with a gooey glaze showed up it certainly wouldn’t go to waste, but I would need something else too, something to nourish and satisfy. I need something savory to start the day off right.

The other requirement for a good brunch recipe, of course, is that it be easy to make ahead. Because who can roll out dough and fry potatoes before breakfast? Not me. So I must tell you about my make-ahead favorite recipe for a big family brunch: savory, garlicky sweet potato hash, roasted with sausage and rosemary, and baked the next day with eggs on top.

This entire thing is made ahead. (No chopping sweet potatoes at 9 a.m.) In the morning you spread the refrigerated hash in a big pan, and crack a few eggs on top. Slide it into a hot oven, and go make coffee. When you come back the potatoes will be hot and crisped, and the eggs just baked. Easy, nourishing, delicious — your kitchen will smell amazing, and you’ll be ready to serve a crowd.

And don’t worry — you’ll still have plenty of room for something sweet, too.

This recipe is also very vegetarian-friendly. You can leave the sausage out entirely, or substitute Soy-Rizo or another vegetarian sausage. And it’s flexible; the proportions are all quite forgiving.

A couple other small notes: I leave the potato skins on, for convenience and for flavor, so I really do prefer organic potatoes given that their skins are staying on. Also, if you can find Italian sausage with fennel seed, scoop it up for this dish; it’s delicious with the sweet potatoes.

This feeds at least eight, and I think it really could be stretched to more, depending on how many eggs you bake, and what else is served. I’m thinking of this with cream cheese braids, some fruit, and coffee. Brunch heaven!

Tester’s Notes
This sweet and spicy hash makes a full sheet pan of sweet potatoes, crispy crumbles of sausage, and eight or more tender eggs, so make sure you’ve got every seat at the table filled or reserve half the batch for dinner later in the week. If you aren’t in a rush, cook the sausage in the same pan as the onions after they caramelize to pick up all of the flavorful crispy bits from the bottom of the pan. One word of warning: It’s tough to go back to your everyday red potato hash once you’ve tried this.

Patty, October 2018

Sweet Potato Hash with Caramelized Onions, Sausage & Eggs

Prep time 30 minutes

Cook time 1 hour 10 minutes

Serves 8

Nutritional Info


For the hash:

  • 2 pounds

    yellow onions (about 2 large or 4 small)

  • 4 tablespoons

    unsalted butter, ghee, or olive oil, divided

  • 1 tablespoon

    kosher salt, plus more as needed

  • 1 pound

    uncooked Italian sausage or Mexican chorizo, casings removed

  • 3 pounds

    unpeeled sweet potatoes (about 3 large or 6 to 7 small), cut into 1/2-inch pieces

  • 6

    large cloves garlic, minced

  • Leaves from 2 long fresh rosemary sprigs, minced

  • Freshly ground black pepper

To finish:

  • 8

    or more large eggs

  • Kosher salt

  • Freshly ground black pepper

  • Parmesan cheese (optional)


To make the hash:

  1. Arrange a rack in the middle of the oven and heat to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt 1 tablespoon of the butter, ghee, or olive oil in a large skillet over medium-high heat. Add the onions and sprinkle lightly with 1 teaspoon of the salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat to medium and cook, stirring occasionally and lowering the heat further if they seem to be burning, until they are very dark brown and caramelized, 30 to 40 minutes. Meanwhile, cook the sausage.

  2. Place the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage until browned and beginning to crisp, about 10 minutes. Drain away any excess fat; set aside.

  3. Line a rimmed baking sheet with aluminum foil or parchment paper. Place the sweet potatoes, onions, sausage, remaining 2 teaspoons salt, remaining 3 tablespoons of melted butter or oil, garlic, rosemary, and a generous helping of black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.

  4. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy). After this, you can either refrigerate the hash in an airtight container overnight or finish the hash now.

To continue cooking immediately:

  1. To continue cooking immediately, lower the oven temperature to 425°F. Using the back of a large spoon, make 8 eight wells (or however many eggs you desire) in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.

  2. Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

To serve later:

  1. To serve later, when you are ready to cook, arrange a rack in the middle of the oven and heat to 425°F. Spread a relatively thin layer of the sweet potato hash in a baking dish, such as a cast iron skillet or a 13x9-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack an egg into each well. Season the eggs with salt and pepper.

  2. Bake until the sweet potatoes are hot and the eggs are baked through, 10 to 20 minutes, testing the eggs by prodding them with a fork to check the firmness of the white and the yolk (baked eggs are deceptive in that the white often looks much less cooked than it really is.)

  3. Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

Recipe Notes

Alternate method: Some of the commenters felt that roasting the sweet potatoes with the cooked sausage made the sausage too crispy and even a bit burnt. Personally, I like the sausage very crispy and dark, and I also like the flavor of the sweet potatoes when they're cooked with the sausage. But this is up to you — you can roast the sweet potatoes separately while cooking the sausage and onions, which also speeds up the cooking process.

Make ahead: You can cook the sausage and onions a day ahead of time and refrigerate or even freeze them until you are ready to cook the sweet potatoes. The baked hash can also be refrigerated for up to 1 day before adding the eggs.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Recipe: Sweet Potato Hash with Sausage & Eggs (2024)


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