This sweet potato hash is made with diced sweet potatoes, bell peppers, and sausage all cooked on a sheet pan for an easy, flavorful breakfast that’s perfect for company or for making ahead for the week!
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We hear you loud and clear: having eggs for breakfast every day has a tendency to get old FAST. Once you’ve worn out breakfast casseroles, you might turn to overnight oats (here are 15 of the best easy overnight oats recipes). But there surely has to be other hearty, flavorful options to keep your weekday breakfasts interesting, right? That’s where this sweet potato hash comes in. This dish is decidedly not fussy. While a traditional sweet potato hash requires you to stir it on the stovetop until the sweet potatoes cook through, this one goes straight into the oven so you can do other things while it cooks. The combination of sweet potato, onion, bell pepper, and breakfast sausage here is so good, and just a bit different from your everyday breakfast.
Sweet Potato Hash Ingredients
A few simple ingredients come together to make this delicious hash, here’s what you’ll need:
- Sweet Potatoes – Sweet potatoes are, of course, essential to this recipe! We love using sweet potatoes for breakfast because they hit that slightly sweet note that we crave in the morning, but also play well with savory flavors. You’ll need about one pound of sweet potatoes here.
- Yellow Onion – You’ll need 1/2 a yellow onion for this recipe. When the onion cooks down in the oven, it gets just a little bit caramelized and provides a delicious layer of flavor.
- Red Bell Pepper – You can technically use any color bell pepper, but we love the look of the red bell pepper here (they do say you eat with your eyes first!), and it gives a fun Southwestern flair to this dish.
- Breakfast Sausage – For this recipe, you can truly use any kind of breakfast sausage! We opted for uncooked, bulk pork breakfast sausage, but you could absolutely get great results with chicken or turkey sausage, or even cut up pre-cooked sausage links.
- Lemon Juice – Citrus is kind of our signature flavor, so we couldn’t resist adding a bit of lemon juice to finish this dish and brighten things up.
- Parsley – Parsley adds a bit of green and a slight herby quality, the perfect finish!
It is really easy to make this sweet potato hash your own! Not a fan of sweet potatoes? You can sub white potatoes or butternut squash in its place. If bell peppers aren’t your thing, feel free to leave them out! You can also add other veggies like zucchini or summer squash, or you could even add in kale when you add the sausage.
How to Make Sheet Pan Sweet Potato Hash
As stated above, making this breakfast hash is super simple! Just dice up your potatoes, bell pepper, and onion, then toss them with olive oil, salt, and pepper and bake at 400°F for 20 minutes. After 20 minutes, remove the hash from the oven, give it a stir, and then drop the sausage on top and bake for an additional 20 minutes. Then, pull the hash out of the oven, toss with the lemon juice and parsley, and serve!
How to Store
This sweet potato hash will keep for 4-5 days, which makes it perfect for meal prepping! Just store it in air-tight containers, then reheat an individual portion in the microwave for 90 seconds, or in a 350°F oven for about 10-15 minutes.
Can I freeze this?
Yes, you can! If you do freeze this breakfast hash, we’d recommend reheating it in a 350°F oven for 20-30 minutes, until it is fully defrosted and crisp, or you can cook it on the stovetop over medium heat for about 10 minutes.
Sheet Pan Sweet Potato Hash
- 1 pound of sweet potatoes peeled and chopped into 1/2 inch cubes
- 1/2 yellow onion chopped
- 1 red bell pepper chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1 pound breakfast sausage – either bulk sausage or fully cooked links chopped into 1/2 inch pieces
- 1 tablespoon lemon juice
- 1/4 cup flatleaf parsley chopped
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Toss the chopped sweet potatoes, onion, and bell pepper with the olive oil, salt, and pepper, then spread across the pan and bake for 20 minutes.
- After 20 minutes, pull the pan out of the oven, stir the mixture, then crumble the breakfast sausage over the sweet potatoes in 1/2-inch clumps. Return to the oven and bake for 20 minutes, until the sausage is browned and the sweet potatoes are fully cooked.
- Stir in the lemon juice and parsley and serve!