Whole 30 Whole30 Sweet Potato Breakfast Hash
Mornings get a serious upgrade when a cast iron skillet is involved, and this hearty breakfast hash delivers on every front — caramelized sweet potatoes, savory crumbled sausage, colorful bell peppers, and eggs nestled right into the pan. The smoked paprika and cumin give the whole thing a warm, smoky depth that makes it taste like way more effort than it actually is. One of the trickier parts of eating this way is finding sausage without added sugars, fillers, or off-plan ingredients, so the recipe specifically calls for compliant pork breakfast sausage to keep things clean from the start. Everything cooks in a single skillet, which means the rendered sausage fat stays in the pan and seasons the sweet potatoes as they caramelize — that's where a lot of the flavor comes from. The eggs finish right in the hash with a quick covered cook, so you get runny or set yolks depending on your preference without dirtying another dish. It serves four, making it a solid option for a weekend family breakfast or a batch you can reheat through the week. A little fresh parsley and a splash of hot sauce on the side round it out perfectly.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 12 oz whole30-compliant pork breakfast sausage, casings removed if any
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¾ tsp salt, divided
- 4–8 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through to 160°F (71°C), about 5–6 minutes. Transfer the sausage to a plate and set aside, leaving any rendered fat in the pan.
- 2
Add the remaining 1 tbsp olive oil to the same skillet. Add the sweet potato cubes and spread into a single layer. Season with 1/2 tsp salt and cook undisturbed over medium-high heat for 4–5 minutes, until the undersides are golden and beginning to caramelize. Stir and continue cooking, stirring every 2–3 minutes, until the sweet potatoes are tender when pierced with a fork and browned on most sides, about 10–12 minutes total.
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