Difficulty Medium
Cook Time 30 min
Heat Medium 🌶🌶
A hearty Southern-style breakfast hash with crispy sweet potato chunks, savory sausage, and peppers, all topped with perfectly fried eggs and tangy goat cheese. This one-skillet wonder is packed with flavor and makes enough to feed a crowd or meal prep for the week.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs sweet potatoes, peeled and diced into ½-inch cubes 1 lb breakfast sausage 2 red bell peppers, diced 1 large onion, diced 4 cloves garlic, minced 4 oz goat cheese, crumbled 6 eggs 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon smoked paprika Directions 1 Heat olive oil in a large cast iron skillet over medium-high heat. Add diced sweet potatoes, season with salt, pepper, and smoked paprika, and cook for 12-15 minutes, stirring occasionally, until they start to brown and soften. 2 Push sweet potatoes to the sides of the skillet and add breakfast sausage to the center. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. 3 Add diced onion, bell peppers, and garlic to the skillet. Stir everything together and cook for another 5-6 minutes until vegetables are tender and sweet potatoes are fully cooked and crispy on the edges. 4 Make 6 wells in the hash and crack an egg into each well. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks are still runny (or longer if you prefer them more done). 5 Remove from heat, sprinkle crumbled goat cheese over the top, and serve immediately straight from the skillet.
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