Go Back

Sausage and Sweet Potato Hash with Scrambled Eggs

A hearty one-pan hash made with sweet Italian sausage, sweet potatoes, white potatoes bell peppers and onion, then folded together with fluffy scrambled eggs, melted cheddar cheese and fresh cilantro. Perfect for breakfast, brunch or an easy breakfast for dinner - and the leftovers make great breakfast burritos.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast, Brunch, Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 lb sweet Italian sausage, casing removed if using links
  • 1 large sweet potato, peeled and cut into small cubes
  • 2-3 medium white potatoes, cut into small cubes
  • 1 red bell pepper, diced
  • 1 medium yellow onion, diced
  • 1-2 tbs olive oil, as needed
  • 6 large eggs
  • 2 tbs milk or heavy cream for eggs
  • 1-2 cups shredded cheddar cheese
  • fresh cilantro, chopped
  • kosher salt, generously seasoned to taste
  • freshly ground black pepper generously seasoned to taste

Equipment

  • large cast iron skillet
  • medium non stick skillet
  • Cutting Board
  • chef's knife
  • large mixing bowl
  • Whisk
  • wooden spoon or silicone spatula

Method
 

  1. Instructions
    Heat a large skillet over medium-high heat.
    Add the sweet Italian sausage and cook, breaking it into bite-size crumbles as it browns. Continue cooking until the sausage is cooked through and no longer pink.
    Transfer the cooked sausage to a plate or bowl and set aside. Leave a little of the sausage drippings in the skillet for flavor.
    Add about 1 tablespoon of olive oil to the skillet if needed.
    Add the diced sweet potatoes and white potatoes. Season generously with kosher salt and freshly ground black pepper.
    Cook over medium heat for about 8–10 minutes, stirring occasionally. I like to cover the skillet for part of this cooking time to help the potatoes soften without having to add a lot more oil.
    Add the diced bell pepper and onion.
    Continue cooking for another 8–10 minutes, stirring occasionally, until the potatoes are fork-tender and beginning to brown around the edges and the peppers and onions have softened.
    Add the cooked sausage back to the skillet and stir everything together.
    Taste and add additional kosher salt and freshly ground pepper as needed. Don’t be afraid to season this well—the potatoes can handle it.
    While the potato mixture is finishing, prepare the scrambled eggs.
    Crack the eggs into a bowl and whisk until combined. Add a splash of milk or heavy cream if you like your scrambled eggs a little softer.
    Cook the eggs in a separate lightly greased skillet over medium-low heat, gently stirring until they are just set. Try not to overcook them since they’ll be mixed into the warm hash.
    Add the scrambled eggs to the sausage and potato mixture and gently fold everything together.
    Sprinkle about 1 cup of shredded cheddar cheese over the hash and stir lightly.
    Add additional cup of cheddar cheese to the top. Cover pan and reduce the heat to low for a minute or two and let the cheese melt into the sausage, potatoes and eggs.
    Finish with plenty of freshly chopped cilantro and another sprinkle of kosher salt and freshly ground pepper if needed.
    Serve warm.