This Red Pepper Sweet Potato Hash is a little bit spicy, a little bit sweet and packs a whole lot of flavour!
I love breakfast food! I also love Breakfast Hash as I’m sure you can tell. And this Red Pepper Sweet Potato Hash is no exception to the breakfast-is-awesome rule! Breakfast just has all the best ingredients and flavours, don’t you think? Sweet fluffy pancakes, gooey puddles of syrup, savoury potatoes in every shape and size, oh and of course bacon 😊 Although we usually tend to save those types of things for the weekend I quite regularly indulge in “brinner.” For those of you who don’t know that’s breakfast for dinner.
This recipe is actually perfect for brinner, to save for the weekend, or both! I made this for a nice Sunday brunch and ate the leftovers for dinner the next night. Whichever way you decide I know you’ll enjoy it! I’ve been making this one for years, especially while I was in school studying. I called it my “brain food” for when I needed a ton of energy for last minute cram sessions and the ever-dreaded group projects. Ugh.
This recipe is also pretty simple to make and doubles or triples easily to feed a crowd. Extra easy bonus points if you can get someone else to cut up the sweet potato for you! Luckily I received a very sharp and very gorgeous chef’s knife for Christmas that really does the job but it’s always nice if you’ve got someone with bigger muscles to help you out 😉
And what type of breakfast recipe worth it’s salt would be complete without some gorgeous, gooey, runny egg yolk? Just. Yessss.
I’ve said it before but absolutely, most definitely make sure you get that all over EVERYTHING! 😍
- 1 medium sweet potato, 2½ cups small cubes*
- ½ small onion, diced
- 1 red bell pepper, diced
- ½ tsp red pepper flakes
- 200 grams sausage* (ground or cut into small pieces)
- 1-2 eggs per person, as desired
- salt & pepper
- In a large non-stick pan, spray with oil or non-stick spray and sauté onions, peppers and sweet potato on medium heat for at least 10-15 minutes until potatoes begin to soften.
- While you wait for the potatoes, cook your eggs as desired in another pan.
- Add sausage to the sweet potato mixture and cook for 5 more minutes or until sausage is cooked through.
- Season with red pepper flakes, salt & pepper then top with eggs to serve.
Use whatever type of sausage you have, I've used chorizo, farmers sausage and even ground turkey is really good!
You don't have to make sunny side up eggs although I highly recommend it, everyone's different so do what you like.