After my celiac diagnosis, I got tired of breakfasts that left me hungry an hour later. I wanted something hearty and filling that I could make ahead and reheat on busy mornings. This sausage sweet potato hash is it. Crispy breakfast sausage, tender sweet potatoes, and bell peppers, all cooked in one skillet with a simple spice blend. I make a batch on Sunday and eat it all week with a fried egg on top.
Why You’ll Love this Recipe
Searching for more gluten-free breakfast recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches
Ingredients
TIP
Don’t crowd the skillet. If the pan is too full, the potatoes will steam instead of getting crispy. Use a 12-inch skillet or cook in batches if needed.
Ingredient Notes
- Breakfast sausage – Make sure it’s gluten-free if you need it to be. Pork, turkey, or chicken sausage all work.You can even use Italian sausage instead of breakfast sausage if you want.
- Yellow onion – White or sweet onions work as a substitute.
- Red bell peppers – Yellow, orange, or green peppers work too.
- Sweet potatoes – Dice them evenly (about 1/2 inch cubes) so they cook at the same rate. Peel them or leave the skins on, your choice. Regular potatoes like red or Yukon gold also work.
- Cinnamon – Just a little adds warmth without making the hash taste sweet.
- Fresh parsley – Adds color and freshness. Cilantro or green onions work as substitutes, or skip it entirely.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Absolutely! You can use any gluten-free breakfast sausage you prefer, such as pork, chicken, or a plant-based sausage. Just ensure it’s gluten-free if you have dietary restrictions.
Simply substitute the sausage with a plant-based sausage or add more vegetables like mushrooms, zucchini, or eggplant for added texture and flavor. You can even add some black beans to bulk up the hash if you’d like instead.
The pan was probably too crowded. When there’s too much in the skillet, the potatoes steam instead of getting crispy. Use a 12-inch skillet and give everything room to breathe. Also make sure your skillet is hot before adding the potatoes.
Expert Tips
Storage instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezer Option: Let the hash cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in a skillet over medium heat until warmed through, or microwave for 1-2 minutes, stirring halfway through.
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Sausage Sweet Potato Hash
Ingredients
- 1 lb gluten-free breakfast sausage of choice - I use pork breakfast sausage, but turkey or chicken sausage work here too
- 1 tablespoon olive oil
- 1 cup yellow onion - diced, about 1/2 medium onion
- 1 1/2 cups red bell pepper - diced, about 1 medium pepper
- 4 cups sweet potato - diced into 1/2 inch cubes, about 2 large sweet potato
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1 tablespoon fresh parsley
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Heat a large cast iron skillet over medium heat. Add the breakfast sausage, breaking it up into small crumbles with a spatula. Cook the sausage until it’s browned and cooked through, which should take about 5-7 minutes. Remove the cooked sausage from the skillet and set it aside.
- In the same skillet, add the olive oil. Add the diced onions and cook for about 2-3 minutes, or until they start to become translucent.
- Add the diced red bell pepper and sweet potato to the skillet with the onions. Season with salt, black pepper, cinnamon, cumin, and chili powder. Stir well to coat the vegetables with the spices.
- Allow the mixture to cook for about 15-20 minutes, stirring occasionally, or until the sweet potatoes are tender. If the sweet potatoes are still firm after 20 minutes, you can cook for a few more minutes until they are soft.
- Once the sweet potatoes are cooked, add the cooked breakfast sausage back to the skillet. Stir to combine and cook for an additional 2-3 minutes to heat the sausage through.
- Taste the sausage hash and adjust the seasonings if necessary, adding more salt, pepper, or spices to suit your preferences.
- Stir the fresh parsley into the sausage hash.
- Serve with eggs, if desired.
Notes
- Gluten-Free Note: If you have celiac disease or are on a gluten-free diet, be sure to double check your ingredients are gluten-free. The breakfast sausage is one you will need to confirm while shopping.
- Nutritional Information: The nutritional facts are based on pork sausage and will vary depending on what type of sausage you use.
- Sweet Potato Size: Be sure to uniformly chop the sweet potatoes into small bite sized cubes to ensure they cook evenly. You don’t want to cut your sweet potato cubes too big, as it will take too long for your sweet potato hash to cook.
- Vegetarian Option: For a vegetarian option, use a plant-based sausage or omit the sausage and add black beans or additional vegetables. You can also use tofu if you’d like, too.