Breakfast Sausage Skillet with Sweet Potatoes

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Breakfast Sausage Skillet with Sweet Potatoes recipe by Barefeet In The Kitchen

I have a food love affair with breakfast hash combinations. Roasted potatoes that are crisp on the outside and tender inside, tossed into a skillet with piping hot crisp vegetables and whichever meat or bean sounds good at the moment.

Served just as often for breakfast as for dinner, hash is a lousy name for one of my favorite foods and I serve it at least a couple times every month.

I made this meal a few nights ago and fell in love with sweet potatoes all over again. I assumed that I’d posted this combination last year, but when I checked it wasn’t posted.

Too impatient to even set a plate on the counter for a picture, I’m giving you a skillet shot just so I can write down the recipe for next time. I just can’t have enough recipes for hash!

The recipe I posted One Year Ago Today was a breakfast potato skillet. I have recipes using red  or white potatoes, there are sweet potato combinations, versions with mushrooms, fancier breakfast hash with smoked salmon or inexpensive versions loaded with beans.

If you are in the mood for it, there is bacon in this one and this one and this one. That’s more than enough links for one post, but if you still want more ideas, there are plenty more breakfast skillet ideas in the Recipe Index.

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Breakfast Sausage Skillet with Sweet Potatoes

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Servings: 6 servings

Ingredients 

  • 3 large sweet potatoes scrubbed and patted dry, diced into 1/2" pieces
  • 3-4 tablespoons olive oil
  • 1 teaspoon kosher salt plus 1/2 teaspoon divided
  • 1/2 teaspoon freshly cracked black pepper plus 1/4 teaspoon divided
  • 1 lb breakfast sausage I used a spicy variety
  • 1 large sweet yellow onion
  • 2 large bell peppers I used an orange and a green pepper
  • 2-3 cups baby spinach

Instructions

  • Preheat the oven to 425 degrees. Place the potatoes in a large mixing bowl and drizzle generously with oil, using your hands, toss the potatoes thoroughly to coat. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and toss again. Spread the potatoes across a silpat lined baking sheet (if you do not have a silpat mat, generously grease the baking sheet with oil). Roast for 30 minutes, stir with a spatula and then return to the oven. Roast another 15-25 minutes and then remove from the oven. Stir again with a spatula.
  • During the last 20 minutes while the potatoes are roasting, start cooking and crumbling the sausage in a large skillet over medium high heat. Once the sausage is finished, add the onions and cook for a few minutes until they are tender. Add the peppers and season with the remaining salt and pepper. Continue tossing and cooking for 4-5 minutes.
  • When the peppers are slightly tender and still a bit crisp, remove from the heat. Add the cooked potatoes and toss to combine. Add the spinach and toss for 1-2 minutes until it begins to wilt. Serve immediately. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sue/the view from great island says

    I always seem to read these tempting posts after I've eaten an English muffin for breakfast! This one looks especially healthy, and I have a real 'thing' for breakfast sausage. I think I need to rewind and start breakfast all over again…

    • Mary Younkin says

      Kosher salt is a variety of edible salt with a much larger grain size than some common table salt. Kosher salt takes its name from its use in the koshering process. It is a great salt to keep at hand, because you can easily grab just a pinch of it when you need it. I use kosher salt for the size of the grain of salt, not having anything to do with keeping a kosher kitchen. More info can be found here: http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html
      I hope that helps.

    • Justin says

      I think you missed the irony. Sausage is NOT kosher. It's anti-kosher, in fact. Yes, kosher salt is still a good, practical salt to have and use for a variety of reasons, but it's a bit ironic in a dish like this.

    • Anonymous says

      I don't think she missed the irony, its just that this combo is so common in cooking, I wouldn't even consider it ironic. Its just…. normal! If you had never heard of kosher salt then it would seem curious. Mary does a nice job explaining what kosher salt is… just an everyday salt for most cooks. =)