Sweet Potato and Chicken Sausage Hash

For me, it doesn’t get much better than a sweet potato hash for breakfast. I’ve been trying to make it something that’s quick and easy to throw together when I wake up because if something seems too complicated to make when I first roll out of bed, I just won’t do it. I’ll just make some toast or something. I’m lazy, and usually extremely hungry. (Pleasant sounding, I know.)

This sweet potato and chicken sausage hash is healthy, extremely hearty, and doesn’t take too long to throw together – especially if you prep the vegetables the night before.

Sweet Potato and Chicken Sausage Hash

To quicken up the hash process, I’ve been cooking the sweet potatoes in the microwave while the other faster-cooking vegetables are in the skillet. I add them in at the end along with some pre-cooked chicken sausage to brown a little, and then add an egg on top.

Coconut Oil

One of my favorite discoveries lately is coconut oil, which is especially delicious with sweet potatoes. I grabbed it when I first started seeing it at Trader Joe’s, and have been hooked ever since. I love its subtle coconut flavor in this hash.

Sweet Potato and Chicken Sausage Hash

Speaking of Trader Joe’s, I used their sweet apple chicken sausage in this. It’s all-natural, pre-cooked, and sweetened with a little bit of maple syrup. The sweet potatoes and hint of maple syrup combined with the other savory ingredients makes for the perfect breakfast. Plus, it’s a great way to sneak lots vegetables into breakfast!

Sweet Potato and Chicken Sausage Hash

Yield: 1 large serving

Sweet Potato and Chicken Sausage Hash


  • 1/2 of a sweet potato cut into a half-inch dice (should yield about 1 cup diced)
  • 1/2 tablespoon coconut oil
  • 1/3 cup onion (about 1/4 of a large onion)
  • 1/3 cup pepper (about 1/3 of a large pepper)
  • Salt and pepper, to taste
  • 1 small pre-cooked chicken breakfast sausage, sliced (see note)
  • 1 egg
  • Minced chives for serving (optional)


  • Place the diced sweet potato on a microwave-safe plate and add a small splash of water. Cover with plastic wrap and microwave on high for 3 minutes, or until the sweet potatoes are tender (the time may vary depending on the strength of your microwave). Set aside.
  • Heat the coconut oil over medium heat in a large non-stick skillet. Add the onion and pepper, and season with a little salt and pepper. Cook until soft, about 7 minutes.
  • Add the sweet potato and sausage. Cook until they are starting to brown, about 5 minutes.
  • Make a small indent in the middle of the hash and crack the egg into it. Immediately cover the skillet. Cook until the white is cooked through but the yolk is still runny. The exact amount of time tends to vary, but should take several minutes.
  • Sprinkle with chives and serve immediately.


I left the skin on the sweet potato and just made sure to scrub it well before cooking, but you could peel it if you prefer.

I used Trader Joe’s sweet apple chicken sausage in this, which is sweetened with a little bit of maple syrup. I definitely recommend a sausage that is on the sweeter side like this one.


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