This Sweet Potato Hash is a savoury breakfast option you can meal prep for busy weekdays – plus, it’s Whole 30 friendly!
Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like avocado, grapeseed or canola oil.
- Sweet potatoes – white or yellow potatoes would also work.
- Red, yellow and green peppers – swap out for any kind of veggies you want like mushrooms, celery and/or onions.
- Red onion – yellow or white onions would work but have a slightly different flavour.
- Kale – use another dark leafy green like spinach or collard greens.
- Chili powder – make your own blend using paprika, cumin, garlic powder, onion powder, oregano and cayenne.
- Ground chicken or turkey – instead of sausage you could use chicken breast, another kind of meat or leave the meat out altogether.
- Garlic – I like using fresh garlic but the jarred variety would work in a pinch.
- Dijon mustard – stone ground mustard is the best alternative here.
- Fennel seeds – fennel gives the sausage that classic flavour, but anise would be the next best thing.
- Smoked paprika – cayenne or chili powder would give you a similar flavour.
- Onion powder – if you don’t have onion powder, you can grind up some onion flakes.
- Salt & pepper – to taste.
How to make sweet potato hash
Step 1: Sauté the sweet potatoes.
Season the sweet potatoes with chili powder and salt and sauté until softened, stirring occasionally.
Step 2: Make the sausage.
Mix together the sausage ingredients in a large bowl.
Step 3: Brown the sausage.
Add the sausage to a skillet and break up with a spoon, cooking until browned.
Step 4: Add the veggies.
Add in the bell peppers, onions, remaining chili powder, salt and pepper.
Step 5: Stir in the kale.
Stir in the kale and remove from heat.
Step 6: Serve and enjoy!
Recipe tips & tricks
Follow these tips and tricks for the best sweet potato hash recipe:
- Add eggs: Feel free to add in some scrambled eggs to this dish. Crack them right into the pan and scramble them with the veggies.
- Roast the sweet potatoes in the oven: This is a great one skillet recipe, but you can also roast the sweet potatoes on a parchment-lined baking sheet for 30 mins at 450° F, stirring halfway through.
- Dice the potatoes small: If you like your sweet potatoes to be extra-crispy, dice them up even smaller.
- Cook ahead of time: I love making this breakfast hash a couple days in advance for my meal prep. Just reheat it in a skillet on the stovetop or in the microwave.
- Switch up the veggies: This recipe is a great way to clear out your vegetable crisper. Add in any veggies you happen to have on hand!
Frequently Asked Questions
You can serve this sweet potato hash on its own or with other breakfast dishes like egg whites, tofu scramble or your favourite healthy smoothie.
Absolutely! If you're looking for a vegetarian version of this recipe, just leave out the sausage. You can swap it out for eggs or serve your hash with a side of tofu scramble for a vegan option.
No, there's no need to pre-cook the sweet potatoes. They'll cook right in the skillet.
If you want to add eggs to your sweet potato hash, you certainly can. The best option for cooking them along with the rest of the hash is to scramble them in with the veggies. If you prefer fried eggs, cook them in a separate pan and then serve them on top of the hash.
Storing and reheating
Store any leftovers of this sweet potato hash in the fridge for up to 5 days. It’s a great meal prep breakfast idea – you can pack individual serving sizes into glass meal prep containers, then eat it cold or reheat in the microwave for 1 to 2 minutes. If you have time, you can also reheat the leftovers in a skillet on the stovetop to make everything nice and crispy.
Freezing this recipe
One of the reasons why this sweet potato hash is perfect for meal prep is because it freezes so well. To prevent freezer burn, let the hash cool completely before transferring individual serving sizes to freezer-safe containers. You can freeze it for up to 3 months.
When you’re ready to reheat, simply defrost the hash in the fridge overnight then warm it up in the microwave for 2 minutes. You can also reheat it for 6 to 7 minutes in the microwave from frozen, stirring halfway through.
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Meal Prep Tools
- Grab some glass meal prep bowls if you're going to meal prep this sweet potato hash.
- I get my free-range ground chicken and turkey from Butcher Box.
- Fennel seeds for the sausage can be hard to find – order some here.
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Easy Sweet Potato Hash Recipe
Ingredients
- 1 tbsp olive oil
- 2 medium-sized sweet potatoes, diced
- 1 each red, green and yellow pepper, diced
- 1 medium-sized red onion, diced
- 1 cup chopped kale
- 1 tbsp chili powder
- 1/2 tsp each salt and pepper
Sausage
- 1 lb Ground chicken or turkey
- 2 cloves garlic minced
- 2 tsp dijon mustard
- 2 tsp fennel seeds
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1/2 tsp each salt and pepper
Instructions
- Preheat olive oil in a large skillet over med-high heat. Add sweet potatoes and half of chili powder, plus a sprinkle of salt. Saute for 15-20 minutes until softened, stirring occasionally.
- Meanwhile, mix together ingredients for sausage. Add to skillet once sweet potatoes have cooked 15 min, breaking up sausage with a spoon and cooking for 3-4 minutes until browned.
- Add in bell peppers, onions, and remaining chili powder and salt & pepper, cooking another five minutes. Stir in kale and remove from heat, then divide among 4 glass meal prep bowls. Serve and enjoy – will last in fridge up to 5 days.
Video
Notes
Nutrition
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