Sausage and Sweet Potato Hash with Baked Eggs

Sausage and Sweet Potato Hash with Baked Eggs is one of my favorite savory breakfast dishes. Perfectly seasoned, sauteed potatoes with perfectly baked eggs. A MUST try! | This Gal Cooks

One potato, two potato, three potato, four, give me a sweet potato and maybe a little more. A little more of this Sausage and Sweet Potato Hash with Baked Eggs. This stuff is good! Like fork lickin’, plate scrapin’ mouth waterin’ good.

A while back my good friend Deb from Cooking on the Front Burner had a rad little giveaway on her blog. Penzy’s Spices and Herbs. Have you ever heard of them? I had not until I stumbled upon them on Deb’s blog. So at first I was like “those look good.” And then I was like “I’ll enter Deb’s giveaway.” You all know what happened next… I won the giveaway. Of course, I had to make something with them right away once they were delivered to my doorstep. I already had this awesome idea swimming around in my head for a breakfast recipe. Perfect timing for the arrival of those herbs.

Sausage and Sweet Potato Hash with Baked Eggs - This Gal Cooks. A savory breakfast dish made with chicken sausage. #healthy #breakfast #sweetpotatoSausage and Sweet Potato Hash with Baked Eggs

I’m a huge breakfast lovin’ gal. One of my favorite things to do on the weekend is make a tasty breakfast for Ken and I to enjoy. This Breakfast Egg Bake Casserole and these Blueberry Coconut Pancakes are a few of my favs.

I used mild Italian chicken sausage in this recipe, which cuts down on the fat content A LOT when you compare it to using regular pork sausage. Be sure to pick up a good quality chicken sausage. You’ll thank yourself when it comes to flavor. I used Publix Greenwise Mild Italian Chicken Sausage, which is a pretty darn good quality chicken sausage!

Sausage and Sweet Potato Hash with Baked Eggs is one of my favorite savory breakfast dishes. Perfectly seasoned, sauteed potatoes with perfectly baked eggs. A MUST try! | This Gal Cooks

5.0 from 2 reviews
Sausage and Sweet Potato Hash with Baked Eggs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: breakfast, skillet
Serves: 4
Ingredients
  • 3 medium sweet potatoes, peeled and diced 9about 3½ cups)
  • 1 lb of mild Italian chicken sausage, casing removed
  • 1 tsp garlic powder
  • ½ tsp seasoned salt
  • 1 tsp dried sweet basil
  • ½ tsp dried thyme
  • ½ tsp dried tarragon
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes
  • ¼ tsp ground pepper
  • 4 large eggs
  • 1½ tbsp grated parmesan cheese
  • 1 tbsp olive oil
  • Fresh thyme for garnish
Instructions
  1. In a cast iron skillet over medium heat, cook the chicken sausage until browned. Break up the sausage while it is cooking so it becomes crumbly. Remove form the skillet and set aside.
  2. Whisk together the spices and toss with the diced potatoes. Add the olive oil and mix well. Place the potatoes in the cast iron skillet and cook on medium to medium high heat until tender. If they begin to start drying out or sticking to the pan, add a little more olive oil to the pan. I did cover the potatoes for a few minutes so they would cook faster.
  3. Once the potatoes are done cooking, mix in the chicken sausage. Crack the eggs over the top of the potato/sausage mixture and then sprinkle with parmesan cheese.
  4. Bake at 350 for 15 minutes. If you want firmer eggs, cook a little longer.
  5. Remove from the oven and garnish with fresh thyme.
Nutrition Information
Serving size: 1.5 C Calories: 350 Fat: 10g Carbohydrates: 26g Sugar: 5g Protein: 31g

So…are you ready for breakfast now?

Sausage and Sweet Potato Hash with Baked Eggs is one of my favorite savory breakfast dishes. Perfectly seasoned, sauteed potatoes with perfectly baked eggs. A MUST try! | This Gal Cooks

 

Sausage and Sweet Potato Hash with Baked Eggs is one of my favorite savory breakfast dishes. Perfectly seasoned, sauteed potatoes with perfectly baked eggs. A MUST try! | This Gal Cooks

 

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Comments

  1. says

    Holy moly, yes I am so ready for breakfast and wish this was really right in front of me instead of on the screen! Looks so amazing Julie! Love how pretty the baked eggs look and that you used sweet potatoes in here – pinning :)

  2. says

    Breakfast is my favorite meal of the day, and I’m always up to try new stuff, so I’m eager to give this hash a try. Seriously – sweet potatoes + chicken sausage? Heaven. And do I get a runny yolk too? I’m sold.

  3. says

    I love sweet potatoes, probably more than regular potatoes (but I’m a big fan of potatoes in general). This looks good, and I’d love to have this on weekend morning! I love sweet breakfast too, but nothing beats savory breakfast like this. I’d be happy all day after eating this. :)

  4. says

    I have never tried sweet potatoes in a breakfast hash before, but I totally want to give it a go now! :) I will have to try my Jimmy Dean Turkey Sausage Crumbles in this… ;)
    And I told you Penzeys is the bomb!!

  5. says

    This really does look to die for, especially with the sprinkle of parmesan on top … your hubby is one lucky chappy! I cooked a dish with some chicken sausages a week or so back and really enjoyed them, so maybe I should go for it again with this!

  6. says

    I am seriously in LOVE with this recipe! I always do the same old egg breakfast but this sounds incredible. Seriously wishing I had my hands on some sweet potatoes, chicken sausage or had an oven in the kitchen of the apt I’m renting in Slovenia so I could make this RIGHT NOW! Can’t wait to make this for my family for breakfast yummmmmmmmmmmmmm

    • says

      Oh You could still totally make this without an oven! After you crack your eggs over the sweet potato/sausage mixture, place a lid to a pot over the skillet and cook until the eggs are your desired consistency. Not sure how long it will take as I only do this method for eggs alone, but it will totally work! Placing the lid over the skillet will create a little mini oven. :)

      • says

        Will have to make it on the stove top then! Currently traveling through Slovenia and unfortunately have not seen any sweet potatoes around here so it’ll have to wait : (( I’d love to share this post and the portobello post on my blog in a post where I share my favorite recipes of the week. Would it be ok to grab a photo from both posts (with links back to your posts of course)? Let me know!

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