Chicken Sausage and Sweet Potato Hash with Baked Eggs
Recipe type: breakfast, skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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
Recipe by This Gal Cooks at