Breakfast Hash with Sausage and Sweet Potatoes
This Breakfast Hash with Sausage and Sweet Potato is cozy, colorful, and full of flavor. The sausage and sweet potatoes build a hearty base, and sage, red onion, and chard add deep, earthy notes. Top it with a fried egg for a comforting and nutrient-rich brunch.
Ingredients
- 3 tbsp butter or olive oil, divided plus more, if needed
- 10 to 15 sage leaves
- 1 pound breakfast sausage
- 1 red onion sliced
- 1 sweet potato peeled and diced small
- 1 tsp poultry seasoning
- Pinch red pepper flakes
- Sea salt
- Cracked black pepper
- 1 bunch Swiss chard (about 4 cups) chopped, center ribs removed
- 4 Eggs
Instructions
- Fry the sage in 2 tbsp butter or oil for about 3 minutes until it’s lightly browned and toasted. Remove the leaves from the pan and save for later.3 tbsp butter or olive oil, divided, 10 to 15 sage leaves
- In the remaining butter or oil in the pan, cook 1 pound of your preferred breakfast sausage (remove from casing if there is any) in the same pan, breaking the sausage up into crumbles. This should take about 10 minutes. Remove the cooked sausage from the pan and set aside for later.1 pound breakfast sausage
- Add the onions to the pan and cook for about 3 minutes.1 red onion
- Add 1 to 2 tbsp butter or oil if your pan is looking dry, then add the sweet potato, poultry seasoning, red pepper flakes, salt (about 1/4 to 1/2 tsp) and a couple turns of cracked black pepper. Toss and cook for 10 to 15 minutes until the potatoes are soft.3 tbsp butter or olive oil, divided, 1 sweet potato, Sea salt, 1 tsp poultry seasoning, Pinch red pepper flakes, Cracked black pepper
- Add the chard, season with a pinch of salt, and cook until it’s wilted (roughly another 3 to 4 minutes).1 bunch Swiss chard (about 4 cups), Sea salt
- While the chard wilts, add a little oil to a separate pan over medium-low heat (about 1 tsp per egg). Crack the eggs into the pan and season each with a pinch of salt and cracked black pepper. Fry your eggs according to your liking. For sunny-side up, fry them until the whites are cooked and set and the yolk is still runny, about 3 minutes.4 Eggs
- Return the cooked sausage to the pan with the sweet potatoes and chard and toss everything together. Taste for seasoning and add more salt and pepper, if needed.
- Plate each serving of sweet potato hash with a fried egg and some fried sage leaves.