Mix up your breakfast routine with a big batch of our easy Sheet Pan Sweet Potato Hash! Made with diced sweet potatoes, bell peppers, and sausage, it all gets cooked on a trusty sheet pan for an easy, flavor-packed breakfast with minimal cleanup.
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We hear you loud and clear: eating eggs for breakfast every day can get old FAST. But there are lots of other hearty, flavorful options to keep your weekday breakfasts interesting.
If you’ve tired of eggs and breakfast casseroles for your first meal of the day, you might turn to overnight oats, smoothie bowls, quick breads…or this delicious meat and veggie-packed sweet potato hash.
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 hearty and tasty, and is the perfect way to mix up your breakfast routine.
Why You’ll Love This Recipe
- Meat- and veggie-packed dish is a great alternative to the usual egg breakfast dishes
- Only 15 minutes of prep
- Easy sheet pan recipe means fewer dirty pots and pans when compared to traditional stovetop method
- Bright and colorful dish with sweet potatoes, red bell pepper, and parsley
- Recipe yields 4 servings, giving you several tasty breakfasts for busy mornings
Sweet Potato Breakfast Hash Ingredients
A few simple ingredients come together to make this delicious roasted sweet potato hash, here’s what you’ll need. Find ingredient notes (including substitutions and swaps) below.
- 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 – Half of a yellow onion cooks down and gets caramelized in the oven
- 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!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
This versatile sheet pan sweet potato breakfast hash is easy to customize to your preferences, or with whatever vegetables you happen to have on hand.
- Potatoes – Not a fan of sweet potatoes? You can sub white potatoes or butternut squash in its place.
- Peppers – If bell peppers aren’t your thing, feel free to swap in other peppers (like poblanos), or leave them out altogether.
- Other veggies – This recipe is super versatile, so feel free to swap in other veggies like zucchini, mushrooms, or carrots. You could even add in kale when you add the sausage.
- Proteins – use any cooked or uncooked breakfast sausage (both links and bulk sausage will work beautifully). Or, to make a vegetarian version, swap in cubed tofu or a vegan sausage alternative.
How to Make Sheet Pan Sweet Potato Hash
Thanks to the trusty sheet pan, making this breakfast hash is super simple. Here’s what you’ll want to do.
Step 1: 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.
Step 2: 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.
Step 3: Stir in the lemon juice and parsley and serve!
Recipe Tips
- Double up – this recipe freezes well, making it a great recipe to make a double batch of for easy meal prep. To reheat it, cook 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.
- Line your sheet pan – lining your sheet pan with parchment paper helps absorb excess fat, and makes cleanup super easy. If you don’t have parchment paper, feel free to use aluminum foil instead — or skip this step altogether and cook the ingredients straight on the sheet pan.
How to Serve
Serve this sweet potato hash straight from the oven, tossed with bright lemon juice and sprinkled with fresh parsley.
How to Store and Reheat
This sweet potato hash will keep for 4-5 days (or frozen for up to 5 months), which makes it perfect for meal prepping!
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.
If you’re using uncooked sausage, it may release a lot of fat depending on what you buy. Simply drain any excess fat from the sheet pan and bake for an extra 5 minutes, if needed, to re-crisp.
Frequently Asked Questions
Definitely! We like this recipe as an alternative to the usual breakfast dishes where eggs are the centerpiece. But if you’d like, a poached or over-easy egg served on top of the hash would be delicious.
For a vegetarian version of this recipe, swap in vegan sausage or cubed tofu for the traditional breakfast sausage.
We’ve got dozens of ideas! Check out our collection of sheet pan recipes for more delicious sheet pan meals that simplify and streamline cooking for busy mornings and weeknights.
More Favorite Breakfast Recipes
If you tried this recipe for Sheet Pan Sweet Potato Hash, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Sheet Pan Sweet Potato Hash
Ingredients
- 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
Instructions
- 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!
Recipe Notes
Nutrition
I am very methodical when it comes to breakfast. Always eat exactly the same thing and have never been a fan of sweet potatoes. I decided to try this recipe for breakfast and OMG!!! This is so delicious!!!! I am going to the 3td consecutive week of this meal for breakfast. It is delicious and it gives me enough energy in the morning to work out. My 2yo also loves it. I usually make and freeze them into those take and toss baby container. Now I feel like I love sweet potatoes. Next step is to go to my COWK book and make all the sweet potato recipes I skipped. THANK YOU!!!
Wow, Thais! What a generous share! We are so glad that you and your 2yo are loving this breakfast AND it has helped open the world of sweet potatoes for you. Thank you so much for taking the time to share with us. -Team FF
I’m a little confused. Do you break up raw sausage or pre-cooked sausage crumbles? I see the note about if using uncooked sausage but what is bulk sausage? Could I brown the sausage in a pan and then add it to the sheet pan? I understand that’s not the true intention but to cut down on the grease.
Hi Amy! Either precooked sausages or bulk sausage (that is raw and you can either buy pre-weighed or in bulk from the butcher). You can absolutely brown your sausage and add it to the sheet pan and cook it as directed. Enjoy! -Team F&F
This was really good. I made in advance and it heated up very nicely in the oven. I will be making it again!
Awesome! Thanks for sharing this with us, Stephanie!
I have a similar recipe that includes some cranberries and sage. Tastes like Thanksgiving! Definitely going to try this.
This is delicious! Easy! And cheap!
I’m going to put a poached egg on it next time. Definitely making this for easy ready made breakfasts.
So glad you loved it! A poached egg would be a really yummy addition to this!
This was delicious!