Sweet Potato Hash with Eggs

Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.

Sweet Potato Hash with Eggs

I prepared this recipe so many times over the course of my boys’ childhood. They always cleaned their plates when this was on the menu.

This breakfast hash first made its way to my table over 10 years ago. I can still remember the pride that my boys demonstrated when they figured out how to stack a little taste of everything onto their forks with each big bite.

They proudly informed us that doing so made the spinach taste so much better. I can empathize, as I well recall how much I disliked spinach as a child. I’m grateful my kids enjoy it most of the time now.

A spinach breakfast is a great way to get started on those leafy greens early. And, if you haven’t already been converted to the awesomeness that is eggs and spinach, I recommend trying my boys’ beloved Power Eggs too.

Sweet Potato and Spinach

With an egg on top, hash is one of my favorite meals for breakfast, lunch, or dinner. I often make a double recipe just to have leftovers in the refrigerator.

I don’t think I’ve tried a single version of hash that I didn’t like. Sweet potato and spinach hash, crispy hash with bacon, potatoes, and vegetables, cabbage and corned beef hash, and breakfast skillets are all great options.

Sweet Potato Hash Recipe

You’ll need the following ingredients to make this recipe:

• sweet potatoes
• olive oil
• salt and pepper
• breakfast sausage
• yellow onion
• baby spinach
• eggs (optional)

Preheat the oven to 400°F. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly.

Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge.

This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.

When the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions. 

Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.

In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.

Breakfast with Spinach

Looking for more recipes like this breakfast with spinach and sweet potato?

Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s also one of our favorite dinners!

Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful Sausage Sweet Potato Hash.

This Sweet Potato Gnocchi with Sage Cream Sauce is on my list to try very soon and this Sweet Potato Pie is going on my list just as soon as the weather cools off this fall.

For more awesome sweet potato recipes, check out these Beef and Black Bean Stuffed Potatoes and this Sweet Potato Topped Rancher’s Pie.

Sweet Potato Hash with Eggs

5 from 5 votes

Roasted sweet potatoes, crisp warm baby spinach and spicy breakfast sausage are all topped with a soft egg in this Sweet Potato Hash with Eggs.

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Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Servings: 4 servings

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Ingredients 

• ▢ 2 large sweet potatoes, cut into ½"-1" pieces, about 4 cups
• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon kosher salt, adjust to taste
• ▢ ½ teaspoon freshly cracked black pepper, adjust to taste
• ▢ 1 pound breakfast sausage of your choice
• ▢ 1 small yellow onion, chopped into ½" pieces, about 1 cup
• ▢ 4 cups baby spinach leaves
• ▢ (optional) eggs, 1 per person

Instructions

Roasting Instructions

• Preheat the oven to 400°F. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly.
• Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.

Skillet Instructions

• When the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions. 
• Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.
• In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.

Nutrition

Calories: 518kcal · Carbohydrates: 25g · Protein: 20g · Fat: 37g · Saturated Fat: 11g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 19g · Trans Fat: 0.2g · Cholesterol: 82mg · Sodium: 808mg · Potassium: 855mg · Fiber: 4g · Sugar: 6g · Vitamin A: 18930IU · Vitamin C: 13mg · Calcium: 78mg · Iron: 3mg

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{originally published 1/11/12 – recipe notes and photos updated 9/20/23}