Community recipe
Smoky Sausage and Sweet Potato Hash with Skillet Eggs
A hearty one-pan breakfast-for-dinner hash with browned sausage, tender sweet potatoes, wilted greens, and eggs baked right on top. Smoked paprika and a splash of cider vinegar give the sweet-and-savory skillet a bright, satisfying finish. Serve straight from the pan with toast if you like.
- Serves
- 4
- Prep
- 15 min
- Cook
- 33 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 12 oz bulk pork sausages
- 1.25 lb sweet potatos, scrubbed, peeled, and cut into ½-inch cubes
- 1 yellow onion, peeled and diced
- 1 tsp smoked paprika
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 0.33 cup water
- 1 red bell pepper, rinsed, dried, seeded, and diced
- 3 oz kales, tough stems removed; leaves chopped
- 4 large eggs, cracked into individual wells
- 1 tbsp apple cider vinegar
Make it
Instructions
- 01
Brown the sausage and cook the sweet potatoes
Heat the oven to 400°F (205°C). Set out a 12-inch oven-safe skillet, a lid, a cutting board, and a knife. Heat 1 tbsp olive oil in the skillet over medium heat, then add 12 oz bulk pork sausage. Break it into small crumbles and brown for 5–6 minutes, stirring occasionally; it should no longer look pink and should reach 160°F (71°C). While it browns, scrub, peel, and cut 1.25 lb sweet potatoes into ½-inch cubes, and peel and dice 1 yellow onion. Add both to the skillet with 1 tsp smoked paprika, ¾ tsp kosher salt, and ¼ tsp black pepper; stir to coat. Pour in ⅓ cup water, cover, and cook for 10 minutes over medium-low heat. Uncover and cook for 2–3 minutes, stirring once, until the cubes are fork-tender and excess moisture has evaporated. | Why: Small, evenly cut cubes cook quickly, while a little covered steam softens their centers without losing the browned, savory base.
- 02
Add the greens and bake the eggs
While the covered skillet cooks, rinse and dry 1 red bell pepper, remove its stem and seeds, and dice it. Strip the tough stems from 3 oz kale and chop the leaves. Once the sweet potato cubes are tender, stir in the diced pepper and cook uncovered for 3 minutes, until it begins to soften. Add the chopped leaves and stir for about 1 minute, just until wilted. Make four small wells in the hash and crack 4 large eggs into them. Carefully transfer the skillet to the hot oven and bake for 10–12 minutes, until the egg whites and yolks are firm. Remove the skillet with oven mitts and let it rest for 2 minutes. Drizzle 1 tbsp apple cider vinegar over the hash, taste, and adjust the seasoning with a pinch of salt or pepper if needed. Serve hot from the skillet. | Why: The pepper and greens stay bright when cooked briefly, and the vinegar cuts through the rich, smoky hash.
