Have you ever had breakfast for dinner? The internet calls this match up “brinner.” My autumn sweet potato hash and eggs is the perfect brinner combo for any dinner this fall (or weekend brunch). It has savory cozy flavors topped with the creamy richness of the broken egg yolk.
Don’t want brinner? You can skip the eggs and just serve the autumn sweet potato hash on the side of chicken, pork chops or a salad.
If you’re new to my September easy weeknight dinner series, I’ve promise that dinner will be 7 or less ingredients. They are easy to whip together, so your active kitchen time is quick and painless (yay!).
Stove Top vs Oven:
You can use any pan, I used a cast iron skillet, but if you have a non-stick pan that is oven safe that will work just as well.
I started this on the stove top so that the flavors become fragrant. I wanted to finish it in the oven so that the hash and eggs could bake together. This makes the sweet potatoes a little softer so if you want to have a crispier hash I would say to continue to cook it all on the stove top, making sure the sweet potato crisps up a little on the bottom of the pan as it cooks, but remember to flip/stir the hash occasionally to prevent burning.
If you’re making the sweet potato hash crispier, I would recommend making your eggs in a different pan and adding them to the top of the hash when you serve it up.
If you finish your hash in the oven here are some tips about baking your eggs.
– This should only take about 5-7 minutes until they reach a perfect over-medium. If you want over-easy, check it after 3 minutes.
– The key to this is that eggs will look undercooked, glassy and shiny. You will want to poke at the egg white with a fork to check the doneness. Don’t rely on the color of the egg because it is so misleading that you might overcook your eggs.
Autumn Sweet Potato Hash & Eggs Ingredients
The autumn sweet potato hash is 7 ingredients, but this recipe is technically 9 maybe 10 ingredients, I tried to keep it to 7 but sometimes it’s impossible, stick with me here because this dish is worth it!
Sweet Potatoes You can find these next to your regular potatoes in the grocery store. They are not the same as yams… You will need to peel them and then chop them into 1/4-1/2 inch cubes. Try to make them all the same size this technique will help with making sure they all cooking
Bell Pepper I bought red, but you can buy whichever color you like. You will need about 1 cup of diced pepper, about 1 medium pepper.
Chicken Sausage I like the idea of chicken sausage, but if you prefer another type that’s okay too. To stick with the theme of autumn, I bought chicken sausage with apples. This hash would also be delicious with one of my favorites, spicy andouille chicken sausage.
Butter, Shallot, Garlic To start the hash, I combined these classic ingredients to be the base of the flavors. Together they make your kitchen smell like heaven.
*A simple time saving trick I use regularly is that I buy a jar of already minced garlic because mincing garlic cloves with knife is one of my least favorite things to do.
Eggs I recommend eggs for this dish, but it’s completely optional, you can eat it just like it is or on the side of chicken, pork or a salad.
Red Pepper Flakes, Green Onion These are optional garnishes. Because I used chicken sausage with apples, I wanted to add a little subtle kick to the dish so I added a pinch or two of red pepper flakes on top of the eggs before baking.
To add a little brightness of color and a crispy freshness to the bite, thinly slice both, the green and white parts of a green onion then sprinkle overtop of the dish before serving
Autumn Sweet Potato Hash & Eggs
- 2 TBSP Butter
- 1 TBSP Minced Garlic
- 1 Small Shallot, thinly sliced about 1/4 cup
- ¼ tsp Salt
- 2 Medium Sweet Potatoes – diced ¼-½ inch cubes approx. 6 cups
- 1 Medium Red Bell Pepper
- 12oz Chicken Apple Sausage, sliced into ¼ inch thick circles fully cooked
- 4 Eggs
- ¼ tsp Red Pepper Flakes optional
- Thinly sliced green onions optional
- Preheat your oven to 350F and prep all of your ingredients. Once you have everything cut, the stove-top cooking process will go by quickly!
- Over medium heat, melt the butter and add in your garlic, shallot and salt. Cook until fragrant, about 2-3 minutes, stirring occasionally to prevent the garlic from burning.
- Add in your sweet potatoes, red pepper, and chicken sausage. Stir until everything is evenly distributed throughout the pan. Cook together over medium heat until the potatoes start to become tender, they shouldn't be soft but should be easy to stick a fork in without it falling off, about 3-5 minutes.
- Remove from the stove and bake at 350F for 15 minutes.
- After 15 minutes, pull your pan out and crack your eggs on top of the hash, sprinkle on some red pepper flakes and bake for another 5-7 minutes until your eggs are over medium. Use less time if you want over easy, check after about 3 minutes.