Sage & Sweet Potato Breakfast Hash
Can’t decide what to eat for breakfast (or breakfast-for-dinner)? This Sage & Sweet Potato Breakfast Hash is seasonal perfection. In just over a half hour, you can whip up this simple and easy hash recipe for breakfast, brunch, or even breakfast-for-dinner.
The breakfast sausage and fried egg make this feel breakfasty, but the earthy flavors of sage, sweet potato, and chard make this dish something you can eat at any time of day.
Sage & Sweet Potatoes for Breakfast
We often see sweet potatoes dressed up for dinner (or as fried accompaniments to dinner burgers or sandwiches), but they’re also perfect for breakfast! High in vitamins and fiber, these root vegetables are a nutritious and delicious addition to your morning meal.
(We also love to eat breakfast foods at dinnertime, so feel free to do that as well!)
Sage is another ingredient that’s usually found in rich dinner options, but it’s also great in breakfast dishes like this one. We like to use it in pastas, and many people add it to their stuffing or dressing recipes too. It adds a woodsy, earthy flavor to this hash, especially when combined with the natural sweetness of sweet potatoes.
Ingredients in this Sage & Sweet Potato Breakfast Hash
We love hash recipes because they’re almost endlessly customizable. Just pick your type of potato, vegetables, protein, and add a fried egg on top! We’re partial to the combination of ingredients in this recipe, so if you want to make it exactly like this, you’ll need the following:
- Sage – you’ll need quite a few sage leaves for a noticeable sage flavor.
- Breakfast sausage – you can use your favorite store-bought breakfast sausage or make your own.
- Red onion – these add a nice sharpness that balances the other sweet and savory flavors. Make sure to thinly slice the onions so they don’t overpower the other ingredients.
- Sweet potato – cutting the sweet potatoes into small, uniform cubes will help them cook faster and more evenly.
- Swiss Chard – we love the flavor of chard with this hash, but you could use any other hearty leafy green.
- Seasoning – this hash is seasoned with poultry seasoning, salt, pepper, and red pepper flakes.
- Eggs – as with any good breakfast hash, this one is topped with fried eggs. We like ours over easy, but feel free to cook them however you like.
How to Make this Breakfast Hash
To make this Sage & Sweet Potato Breakfast Hash, start by frying the sage in butter for about 3 minutes until it’s lightly browned and toasted. Remove the leaves from the pan and save them for later.
Cook the breakfast sausage in the same pan with the remaining sage butter. This should take about 10 minutes. Once it’s cooked through, remove the sausage from the pan and set it aside for later.
Add the sliced onions to the pan and cook them for about 4 to 5 minutes or until they’ve softened slightly.
Add a little more butter if your pan is looking dry, then add the diced sweet potatoes, poultry seasoning, red pepper flakes, salt, and pepper. Toss the potatoes with the onions and spices and cook for 10 to 15 minutes, or until the potatoes are soft.
Add the Swiss chard and cook until wilted, roughly another 3 to 4 minutes.
Return the cooked sausage to the pan and gently toss it with the potatoes, onions, and chard.
Cook the eggs in a separate non-stick pan with butter or oil according to your liking. (We like ours sunny-side-up.) Season each egg with salt and pepper.
Top each serving of hash with an egg and garnish with some fried sage leaves.
Sage & Sweet Potato Breakfast Hash
Ingredients
- 3 tbsp butter, plus more, if needed
- 15 sage leaves
- 1 pound breakfast sausage
- 1 red onion, sliced
- 1 sweet potato, peeled and diced small
- 1 bunch Swiss chard, about 4 cups chopped, center ribs removed
- 1 tsp salt
- 1 tsp poultry seasoning
- Pinch red pepper flakes
- Couple turns of cracked black pepper
- 5 Eggs
Instructions
- Fry the sage in 2 tbsp butter for about 3 min until it’s lightly browned and toasted then remove the leaves and save for later.
- In the remaining sage butter, cook 1 pound of your preferred breakfast sausage (or use homemade!) in the same pan. This should take about 10 minutes, then remove sausage from the pan and set it aside for later.
- In the now empty pan, add in your sliced onions and cook for about 4-5 minutes.
- Add 1-2 tbsp butter if your pan is looking dry, then add the diced sweet potatoes, 1 tsp of poultry seasoning, a pinch of red pepper flakes, 1 tsp of salt, and some cracked black pepper. Toss and cook for another 10-15 minutes until potatoes are soft.
- Add the chard and cook until wilted (roughly another 3-4 minutes).
- Return the cooked sausage to the pan and toss to combine.
- Cook the eggs in a separate non-stick pan with butter or oil according to your liking (we like ours sunny-side-up). Season with salt and pepper.
- Add hash to a bowl, top with egg, then sprinkle on fried sage leaves.
