The Cozy Skillet Meal That Works For Breakfast Or Dinner

Sausage and Sweet Potato Hash with Scrambled Eggs, Cheddar and Cilantro

Some recipes are technically breakfast, some are definitely dinner, and then there are the ones that happily do both. This sausage and sweet potato hash falls into that last category.

It’s a hearty skillet filled with sweet Italian sausage, sweet potatoes, white potatoes, peppers and onions, then mixed with soft scrambled eggs and plenty of melted cheddar. A little fresh cilantro at the end brightens everything up and keeps it from feeling too heavy.

I especially like using both sweet potatoes and regular white potatoes in this recipe. The sweet potatoes add a little sweetness, while the white potatoes give it that classic breakfast-hash flavor and texture. And while you could cook the eggs directly in the skillet, I make mine separately and fold them in at the end. It keeps the eggs softer and fluffier, and you don’t end up with little overcooked pieces of egg stuck to the bottom of the pan.

The other reason I love making this? The leftovers make incredibly easy breakfast burritos the next morning. Dinner that already has a plan for breakfast is always a win around here.

Why I Use Both Sweet Potatoes and White Potatoes

I’ve made versions of hash using only sweet potatoes, but I prefer a combination of the two. Sweet potatoes give the dish a little natural sweetness, especially with the sweet Italian sausage, while the white potatoes add that more traditional breakfast-potato flavor. The combination also keeps the hash from tasting overly sweet.

The most important part is cutting the potatoes into fairly small, similar-size pieces so they cook evenly. There is nothing worse than thinking dinner is ready and finding one stubborn potato cube that apparently had other plans.

It’s tempting to put the potatoes, onions and peppers into the skillet all at once, but the potatoes need more cooking time. Letting them cook for several minutes before adding the peppers and onions gives them time to soften and develop those slightly crispy, golden edges that make a hash so good.

I also try not to stir constantly. Let the potatoes sit against the hot skillet for a minute or two before turning them. That little bit of patience helps them brown instead of simply steaming.

Why I Scramble the Eggs Separately

You certainly could move the potatoes to one side of the skillet and scramble the eggs directly in the pan, but I prefer making them separately. It only takes another few minutes, and I think the texture is much better.

Cooking them separately lets you make soft, fluffy scrambled eggs and then gently fold them into the sausage and potato mixture at the end. They still become part of the hash, but they actually taste like scrambled eggs instead of disappearing into everything else.

A Few Easy Ways to Make It Your Own

This recipe is very forgiving. Use whatever color bell pepper you have on hand. Add a little more onion if your family likes it. Use more sweet potatoes or more white potatoes depending on what you have in the pantry. I use sweet Italian sausage because I like how it works with the sweet potatoes without adding a lot of heat. If you like things spicy, add crushed red pepper or hot sauce at the table.

You can also serve avocado, salsa or sour cream alongside it if you want to turn it into more of a breakfast-burrito-style bowl. But most of the time, I keep it simple: sausage, potatoes, peppers, onions, eggs, lots of cheddar and fresh cilantro. That combination doesn’t really need much help.

How to Store and Reheat

Store leftover sausage and sweet potato hash in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in a skillet over medium-low heat or in the microwave until warmed through. You can also reheat it in a countertop air fryer-style oven if you want to bring a little of the crispness back to the potatoes. Add another small handful of cheddar after reheating if you’d like. There are very few leftovers that aren’t improved by another little layer of melted cheese.

Frequently Asked Questions

Can I make this sausage and sweet potato hash ahead of time? Yes. You can cook the sausage and vegetables ahead of time and store them in the refrigerator for up to 3 days. When you’re ready to serve, reheat the hash in a skillet, make the scrambled eggs fresh, then fold everything together with the cheddar and cilantro.

Can I use a different kind of sausage? Absolutely. I use sweet Italian sausage because I like the flavor with the sweet potatoes, but breakfast sausage, hot Italian sausage, chicken sausage or turkey sausage would also work well.

Do I have to use both sweet potatoes and white potatoes? No, but I really like the combination. The sweet potatoes add a little natural sweetness, while the white potatoes give the hash that more traditional breakfast-potato flavor. You can use all sweet potatoes or all white potatoes if that’s what you have.

Can I cook the eggs directly in the hash? You can, but I prefer scrambling them separately. Cooking them on the side keeps the eggs soft and fluffy, and then you can gently fold them into the sausage and potato mixture just before serving.

How do I keep the potatoes from getting mushy? Cut the potatoes into small, evenly sized pieces and give them a head start before adding the peppers and onions. Let them sit against the hot skillet for a minute or two between stirring so they have a chance to brown instead of simply steaming.

What can I serve with sausage and sweet potato hash? It’s hearty enough to serve on its own, but fresh fruit, toast, avocado or a simple green salad all work well alongside it. For brunch, you could also serve it with muffins or fresh pastries.

Save the Leftovers for Breakfast Burritos

Here’s where this recipe gets even better. The leftovers make really good breakfast burritos. Warm the leftover sausage and sweet potato hash, spoon it down the center of a large flour tortilla and add a little salsa and extra shredded cheddar if you like. Roll it into a burrito and you have breakfast ready in just a few minutes.

Since the sausage, eggs, potatoes, peppers, onions and cheese are already mixed together, there is almost nothing left to prepare. You can eat the burritos right away or make them ahead and keep them wrapped in the refrigerator for an easy grab-and-go breakfast.

And yes, sometimes I think the breakfast burrito version might be even better the next day.

One of Those Recipes That Earns a Spot in the Rotation

This is exactly the kind of recipe I love having in my back pocket. It’s hearty enough for dinner, easy enough for a weekend morning, and doesn’t require a long list of complicated ingredients. The combination of sweet Italian sausage, crispy potatoes, peppers, onions, fluffy eggs and melted cheddar makes it feel like comfort food, but everything comes together in one simple meal. Add some fresh fruit or toast if you want something alongside it, but it really doesn’t need much else.

And because the leftovers turn into breakfast burritos the next morning, I usually don’t mind making a little extra. There’s something especially satisfying about cooking once and getting another meal out of it—particularly when the second version doesn’t feel like leftovers at all.

This sausage and sweet potato hash has become one of those flexible family meals that works whenever we need it, which is usually how a recipe earns a permanent place in my kitchen.

If you make it, I’d love to know whether you serve it straight from the skillet or turn those leftovers into breakfast burritos the next day.

And if you’re looking for more cozy family recipes, take a look at my One-Pot Homemade Hamburger Helper, and Homemade Meatloaf for a few more easy recipes to add to your weekly rotation.