This sweet potato breakfast hash is one of my favorite weekend breakfast dishes. It’s a great way to use up any vegetables that you having laying around in your fridge and such a delicious way to get those vegetables in during breakfast. Yay for healthy morning starts!!
Sweet potatoes are the star in this recipe. They’re loaded with complex carbohydrates, potassium, and vitamin A. They also offer a source of sweetness to offset all of the savory and spicy flavors added in. A hash is not complete with potatoes and sweet potatoes really just make this dish something magical.
I also include chicken sausage in this recipe for a little lean protein. My personal favorite is Trader Joe’s spicy Italian chicken sausage. Of course, if you don’t have chicken sausage around or wanted to make this recipe vegetarian, you could always omit this and keep the beans and eggs as your protein sources.
Sweet Potato Breakfast Hash
Ingredients
- 1 sweet potato, cubed
- 1/2 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup red onion, minced
- 1 small zucchini, cut into slices
- 1/2 cup black beans, drained and rinsed
- 6.75 ounces chicken sausage (about 3 links), sliced
- 1 cup spinach
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup feta
- 2 eggs
Directions
- In a small cast iron skillet, add olive oil, sweet potatoes, and garlic. Cook over medium heat for 5-10 minutes or until potatoes start to become tender. Be sure to mix regularly to prevent browning.
- Add red onion, zucchini, chicken sausage, black beans, and spices (salt, pepper, and red pepper flakes). Mix into sweet potato mixture and cook for another 5 minutes.
- Mix in spinach and cook until it becomes wilted. Mix in feta.
- Make two holes in the hash mixture. Crack an egg into each hole. Cover the skillet with a lid and cook the eggs until they are cooked (about 3-5 minutes). Remove from the heat and serve.