Wake up your tastebuds with this savory, sweet, salty, and slightly spicy breakfast dish. Packed with healthy nutrients this is a great low carb breakfast to start your day!
To be completely honest, I was not a fan of sweet potato most of my life. File in the category with pumpkin flavor anything, and squashes. Things I tolerated to eat on Thanksgiving but could easily do without. Mostly, I just didn’t care for the texture or the sweetness. When I think potato, I think salty, crispy, creamy center. I’ll take that french fry or baked potato with all the fixins!
Fast forward to a few years ago, trying to improve my diet and gave up all the delicious potato goods (temporarily). French fries, tater tots and hashbrowns, oh my! I gave sweet potatoes another shot. First at a restaurant, then I started making them at home. And now, I actually crave sweet potatoes once in awhile!
This breakfast sweet potato hash has evolved a little bit since the first time I made it. The first time was with breakfast chicken sausage and onions. It was good and satisfyingly sweet for breakfast. But I decided to switch it up. It was actually the suggestion of my husband who said I should switch the sausage I was using for soyrizo (TBH he said, “I’d eat this if it had chorizo in it.” But same same, right?). So the next time I tried it with the soyrizo and loved it! The way the salty chili infused soyrizo spices smother the sweet potatoes, and everything gets a slight crisp to it.
From there, I played around with different vegetables in my hash, and honestly all of them we’re so good! I think as long as you have the base ingredients: sweet potato, onion, and a salty meat (or meat substitute) you can add whatever you want to this dish! I’ve added things like spinach, mushrooms, kale, peppers, cauliflower, and they’ve all worked well. The combo of the sweet, savory, salty, and a little bit of spice is what really makes this dish!
Tips
- One Pot Stop: You can easily make this whole dish in just one oven safe pan/skillet. Preheat the oven to 400. When the sweet potatoes and veggies are ready, use a spoon to make small holes in the hash mixture for egg placement. Crack your eggs directly into the holes of the dish and bake for about 8-10 minutes. Ready when the egg white is set, but the yolk is still runny.
- Brunchin: If cooking for a crowd, double the recipe! And using the Tip above make for an easy skillet brunch for a group.
- Veganize it: omit the egg and just make a nice hash skillet with sweet potato, veggies, and soyrizo
- Mix and Match: Switch up your meats and veggies. Whatever is in your fridge or needs to be made that week. Breakfast sausage, chicken sausage, Louisiana sausage, bacon, turkey bacon, ham, etc.. And mix it with any vegetable you have on hand!
Sweet Potato Hash
Ingredients
- 1 Large Sweet Potato Or 2 small
- ½ C Yellow Onion about 1/2 of a large onion
- ½ C Bell Pepper or vegetable of choice , see notes*
- ⅓ C Green onion
- ½ C Soyrizo
- 2 Eggs
- 1 tsp Seasoning: Salt, Pepper, Garlic Powder, etc.
Instructions
- Drizzle and heat about 2 tablespoons of avocado oil into a pan. Add diced sweet potatoes and sauté until they start to lightly get brown
- Next add a splash more oil with the diced onions and bell peppers (and any other vegetables you’d like), continue to sauté until onions become translucent. Lastly add the soyrizo and sauté until everything gets a nice crisp to it.
- In a separate pan cook your egg as desired. I personally like a fried egg over medium so it is cooked on both sides, but runny in the middle.
- Assemble onto a plate, soyrizo hash on the bottom, egg on top, and sprinkle green onions over the dish.
