5 from 18 votes
Sweet Potato Hash
Sweet Potato Hash combines roasted sweet potatoes, Brussels sprouts, and sausage cooked in a single pan, finished with baked eggs nestled on top, and toasted pecans for crunch. The balance of the hearty vegetables, savory chicken sausage, and baked eggs creates a warm, textured dish suitable for breakfast or brunch. The finishing drizzle of balsamic vinegar and optional maple syrup adds a subtle tang and sweetness contrast to the savory base.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
3
Calories:
493 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 medium sweet potato chopped into small chunks
- 1 lb Brussels sprouts quartered
- 2 Tablespoons avocado oil or olive oil
- ½ teaspoon paprika
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon ground black pepper + more to taste
- 1 yellow onion chopped
- 1-2 cloves garlic minced
- 3-4 chicken breakfast sausage chopped, I used Bilinski chicken sausage, or turkey breakfast sausage
- 2 cups baby spinach
- 1 Tablespoon balsamic vinegar
- ½ Tablespoon maple syrup optional
- 6 large egg
- ⅓ cup pecans raw
- hot sauce for serving, optional
- thyme for serving, fresh
Instructions
- Preheat oven to 425°F.
- Toss chopped sweet potatoes, brussels sprouts, onion and garlic in oil, paprika, salt and pepper.
- Spread veggies onto a large baking sheet. Add breakfast sausage to the same sheet pan and cook for about 25 minutes.
- Remove pan from oven, toss veggies and add spinach, balsamic vinegar and maple syrup (if using). Toss again to combine.
- With a spatula make 6 wells in the veggies, then crack 1 egg into each well. Season each egg with a little salt and pepper. Return baking sheet back to the oven and bake for an additional 6-10 minutes, until the whites of the eggs are cooked through and they’re reached your desired doneness.
- While veggies are roasting, toast pecans in a large, dry skillet for 1-2 minutes or until they are golden brown. Watch closely because they can burn quickly. Remove from heat, let cool and then roughly chop and set aside.
- Once veggies, sausage and eggs are done cooking, remove from the oven and sprinkle with chopped pecans.
- Serve warm and garnish with fresh thyme and top with hot sauce, if desired.
Cup of Yum
Nutrition Information
Serving
1/3 of hash with 1 egg
Calories
493kcal
(25%)
Carbohydrates
35g
(12%)
Protein
27g
(54%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Cholesterol
188mg
(63%)
Sodium
607mg
(25%)
Potassium
369mg
(8%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 493
% Daily Value*
| Serving | 1/3 of hash with 1 egg | |
| Calories | 493kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 188mg | 63% |
| Sodium | 607mg | 25% |
| Potassium | 369mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.