Lazy Sunday mornings & a super quick, homey breakfast is my love language. If you have extra sweet potatoes from the holidays, this is where to use them! You’ll find this Breakfast Hash recipe is super simple, and that’s 100% on purpose. Not too many spices and barely any treatment to the already delicious sweet potatoes. Yet, this dish is extremely flavorful because of its pairings. Sweet orange + mild purple potatoes balance each other out. And spicy andouille sausage meets multi-color sweet potatoes for a blissful, uncomplicated union.
Selecting Color & Quality for Simple Ingredients
*Why Purple Sweet Potatoes? The more colorful your food, the better for your gut health! I grew up eating the purple varieties as they were available in nearly all the Asian markets that my mom went to. They are a little drier than your average orange variety with a better-balanced sweetness. Today, you can find them in larger grocery stores like Sprouts, Whole Foods, and of course, many Asian supermarkets with a wide produce offering.
*Pasture-raised (PR) eggs: Why PR eggs over Orange or Free-range? Organic standards help lower the risk of contaminated feed but indicate nothing about the lifestyle of the hens. Pasture-raised hens enjoy roaming room in actual pastures where they get to eat their natural diet, a combination of plants and insects. They live a healthier lifestyle with a diverse diet that ultimately produces the tastiest, nutrient-dense, orangey-yellow eggs. My preferred store label for PR eggs is Vital Farms, found in Target, Sprouts, and Whole Foods!
And when I can make it to the farmer’s market, I will get local pasture-raised eggs from my local producers like the colorful ones below.
As always, I love a good visual, so I’ve added the process photos below!Print
Sweet Potato, Sausage & Kale Breakfast Hash
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Breakfast
- Cuisine: American
Vibrant, gluten-free and dairy-free breakfast hash perfect for that lazy Sunday morning.
- 2 medium sweet potatoes, orange and/or purple (peeled and 1/4" diced)
- 2 tbsp avocado oil (or other neutral cooking oil)
- 1 bunch kale, preferably organic (7 oz, washed & chopped)
- 4 eggs, preferably pasture-raised
- dash cayenne pepper
- 2 sprigs rosemary
- kosher salt and pepper (to taste)
- Roast Sweet Potatoes. Preheat oven to 400 degrees F. In a lined sheet pan, combine diced sweet potatoes, avocado oil, rosemary, 1 tbsp kosher salt and pepper. Mix with your hands to coat all the sweet potatoes and spread evenly in one layer on the sheet pan. Optional: sprinkle a dash of cayenne pepper over the top for additional heat. Bake for 15 minutes, rotate the pan, and bake for another 10 minutes until soft and tender throughout.
- Cook Sausage, Kale & Eggs. While the sweet potatoes are roasting, heat s 12-inch cast iron skillet over medium. Add sliced sausage & cook until browned on the outside, approx. 5 mins. Remove from skillet. The sausage should have released oils in the skillet which is perfect for cooking the rest. Add chopped kale to the same skillet and cook until wilted and tender, approximately 3-4 minutes. Turn heat to low. Add the roasted sweet potatoes & sausage back into the skillet and stir to combine. Season with salt + pepper to taste and serve on plates. In the same skillet on medium heat, fry the eggs one at a time and season with salt & pepper to taste.
Keywords: breakfast, kale, sausage, sweet potatoes
For more breakfast recipes like this, check out the breakfast category in my recipe index!