Sweet Potato Hash

Beth Pierce


This hearty Sweet Potato hash has both sweet potatoes and gold potatoes, along with onions, sweet bell peppers, and ground pork sausage. For a complete meal fit for a king use an ovenproof skillet and add four eggs. Throw in a Fruit Salad and Easy Tequila Sunrise for a special occassion brunch like Mother’s Day or Easter Sunday.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 2
    sweet potatoes peeled and cubed into bite size pieces
  • 2
    yukon gold potatoes peeled and cubed into bite size pieces
  • 2 Tbsp
    vegetable oil
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 lb
    ground pork sausage
  • 1 small
    onion chopped
  • 1
    red bell pepper diced
  • 1
    orange bell pepper diced
  • 2 clove
    garlic minced
  • 4
  • 1 Tbsp
    fresh chopped parsley
  • ·
    salt and pepper to taste

How to Make Sweet Potato Hash


  1. Preheat oven to 400 degrees.
  2. Place potatoes, oil, and pepper in a seal bag; toss to coat. Heat a large ovenproof skillet over medium heat. Add the potatoes and cook while stirring every few minutes.
  3. Meanwhile in a seperate skillet brown the ground pork sausage. When the pork is almost browned add the the onion and cook for 2-3 minutes. Then add the peppers and cook for 2 minutes. Add the garlic and cook for 1 minute stirring continuosly. Now add the sausage mixture to the pan with the potatoes.
  4. Make four wells in the potato hash in the four corners. Add one cracked egg per well. Place the skillet in the preheated oven and bake until the eggs are set; 10-15 minutes. Top with fresh parsley and season generously with salt and pepper.
    Be very careful removing the skillet and always place a pot holder on the handle even after removing from the oven to remind you that the handle is very hot.

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