Sweet Potato and Chicken Sausage Breakfast Hash

This colorful breakfast hash pairs nutrient-rich sweet potatoes with high-quality protein from eggs and chicken sausage for sustained, clean energy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 large sweet potatoes, cubed (about 4 cups) · 251 kcal in the whole recipe
• 1 cup water
• 1 tablespoon vegetable oil · 125 kcal in the whole recipe
• 2 chicken sausages, sliced · 391 kcal in the whole recipe
• 1 small yellow onion, diced · 38 kcal in the whole recipe
• 1 bell pepper, cored and diced · 24 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1 teaspoon vegetable oil · 44 kcal in the whole recipe
• 4 large eggs · 386 kcal in the whole recipe

Method

1. In a large skillet, combine the cubed sweet potatoes and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 20 minutes until the water is fully absorbed.

   

2. Add 1 tablespoon of vegetable oil, sliced chicken sausage, onion, bell pepper, and garlic to the skillet. Sauté over medium heat for about 20 minutes, stirring occasionally, until the onions are lightly browned and the sweet potatoes are tender.

   

3. Divide the sweet potato hash among four serving plates and set aside. Return the skillet to medium-high heat.

   

4. Heat the remaining 1 teaspoon of oil in the skillet. Crack the eggs into the pan and cook for 3 to 5 minutes until the whites are set, then gently flip and cook for 1 more minute. Top each plate of hash with a fried egg and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.