My favorite breakfast (or, frankly, anytime) dish is a skillet meal that is so freaking packed with flavor while being nutritionally complex! The kids ask for it multiple times a week.

I posted a video of myself cooking my egg and sausage sweet potato hash, and multiple people wanted my recipe. And some did! There are similar recipes online. I found one in 2020 during lockdown and have been iterating on it ever since. This can be Paleo and Whole30 compliant if that is your thing. Below, you will find the video and recipe details.

Egg and Sausage Sweet Potato

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 servings

Ingredients

  • 4 Tbsp coconut oil
  • 3 small to mid-sized sweet potatoes
  • 1/2 – 1lb of bulk sausage, but can be cut up turkey kielbasa
  • 1 onion
  • Some crushed garlic
  • 1 bell pepper chopped (red, yellow, or orange)
  • 1/2 tsp of paprika
  • salt and pepper to taste
  • Curry powder and/or red pepper flakes – Optional
  • cinnamon (Ceylon is one of the best for you) and ginger to taste
  • onion salt – optional
  • 4 or 5 eggs
  • bok choy or kale – as much as you want

Instructions

  1. Preheat oven to 400 degrees to bake eggs at the end
  2. Heat a large (preferably cast iron) skillet over medium heat. Add 2 tablespoons of the coconut oil and melt. Crumble the sausage into the sizzling pan. Keep stirring to cook evenly. You can add the optional dash of red pepper flakes now.
  3. When sausage is starting to cook but not fully, add the onions. Cook a bit, then add peppers and garlic and continue to cook while stirring. Then add bok choy or kale toward end. The sausage should be browned and the onions and peppers soft and fragrant. The greens can have some firmness to them. Remove from heat and set aside until the potatoes are done.
  4. In a separate skillet (usually simultaneously cooking for me) over medium heat, add the other 2 Tbsp of coconut oil to melt. Add the chopped sweet potatoes and stir to coat with coconut oil. Sprinkle with cinnamon and ginger to taste. I like a lot of cinnamon.
  5. Stir and cook uncovered until the outside begins to brown, then cover the skillet ( and continue to cook to soften the inside of the potatoes, stirring occasionally. Watch and adjust the heat as necessary; these like to burn. Don’t be afraid to add a bit more coconut oil if needed. This takes around 10 minutes.
  6. Once the potatoes are done, they should be softened and browned. Add potatoes to the sausage mixture and stir to combine. Make 4-5 indents to crack each egg on to, then sprinkle with a little onion salt (optional) and give a swirl if you want to avoid a solid yolk.
  7. Place the entire skillet in the 400-degree oven to bake the eggs to your preferred level of cookedness. For me, that is all the way, which is about 15 minutes. You could also cook the eggs by covering the skillet and cooking over medium-low heat until the eggs are done. The oven method works best for me because I avoid burning the bottom of the hash, but do you!
  8. Remove from oven and plate while hot, and enjoy!

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