After my celiac diagnosis, I wanted breakfasts that were both satisfying and reliable on busy mornings. This sausage sweet potato hash checks those boxes. It combines crispy breakfast sausage, tender sweet potatoes, and colorful bell peppers cooked together in one skillet with a simple, warming spice mix. I usually make a big batch on Sunday and reheat portions all week; it pairs perfectly with a fried or poached egg for a complete, protein-packed meal.
Why You’ll Love this Recipe
- Quick and easy: Simple ingredients and straightforward steps get this on the table in about 30 minutes.
- Great for meal prep: It reheats well—make it ahead for easy breakfasts or lunches during the week.
- Customizable: Swap the sausage for a plant-based version or change up the vegetables to suit your pantry.
Searching for more gluten-free breakfast ideas? Try spinach feta egg muffins, a gluten-free breakfast casserole, or crustless mini quiches.
Ingredients
- 1 lb gluten-free breakfast sausage (pork, turkey, or chicken)
- 1 tablespoon olive oil
- 1 cup yellow onion, diced (about 1/2 medium)
- 1 1/2 cups red bell pepper, diced (about 1 medium)
- 4 cups sweet potato, diced into 1/2-inch cubes (about 2 large)
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1 tablespoon fresh parsley, chopped
Ingredient Notes
- Breakfast sausage: Confirm it’s labeled gluten-free if you require that. Any ground breakfast sausage—pork, turkey, or chicken—works.
- Onion and peppers: Yellow onion is recommended, but white or sweet onion can be substituted. Use red, orange, yellow, or green bell peppers depending on what you have.
- Sweet potatoes: Dice evenly into about 1/2-inch cubes so they cook uniformly. You can peel them or leave the skin on. If you prefer, regular potatoes like Yukon Gold or red potatoes will also work (cook time may vary).
- Cinnamon: Just a small pinch adds warmth without making this dish taste sweet.
- Herbs: Parsley adds freshness; cilantro or chopped green onions are fine substitutes.
TIP
Don’t crowd the skillet. If the pan is too full, the potatoes will steam instead of crisping. Use a 12-inch skillet or cook in batches for best results.
Recipe FAQs
Can I use a different type of sausage?
Yes. Use any gluten-free breakfast sausage you prefer, including plant-based sausages. Just check labels if you need the dish to remain gluten-free.
How can I make this recipe vegetarian?
Replace the sausage with a plant-based sausage, extra vegetables (mushrooms, zucchini, eggplant), black beans, or firm tofu to boost protein and texture.
Why did my sweet potatoes turn out mushy?
They likely steamed because the pan was overcrowded. Cook with space in the skillet on medium heat and make sure the pan is hot before adding potatoes. Cooking in batches helps them brown rather than soften too quickly.
Expert Tips
- Uniform cubes: Cut sweet potatoes into 1/2-inch cubes so they cook evenly and crisp up nicely.
- Best pan: A cast iron skillet gives great browning and texture, but a heavy-bottomed nonstick pan will work too.
- Vegetable swaps: Add or swap in vegetables like zucchini, carrots, Brussels sprouts, mushrooms, corn, or spinach. Add quick-cooking greens near the end so they don’t overcook.
Storage instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat to restore some crispness, or microwave for 1–2 minutes, stirring halfway through.
More gluten-free breakfast recipes to try
- Gluten-Free Buttermilk Biscuits
- Gluten-Free Cottage Cheese Breakfast Biscuits
- Gluten-Free Quiche Lorraine
Did you make this recipe?
Please rate it and leave a comment below — I love seeing photos and hearing your tweaks. You can also share your pictures on Instagram and tag @adashofmegnut.
Sausage Sweet Potato Hash
This sausage sweet potato hash is savory, satisfying, and ready in 30 minutes. Crispy breakfast sausage, tender sweet potatoes, and bell peppers seasoned with a simple spice blend. Perfect for meal prep or a lazy weekend brunch. Top with a fried egg and dig in.
Prep time: 5 minutes | Cook time: 25 minutes | Total: 30 minutes | Servings: 6
Ingredients
- 1 lb gluten-free breakfast sausage
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 1/2 cups red bell pepper, diced
- 4 cups sweet potato, diced into 1/2-inch cubes
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1 tbsp fresh parsley, chopped
Instructions
- Heat a large skillet (cast iron preferred) over medium heat. Add the sausage and break it into small crumbles. Cook until browned and cooked through, about 5–7 minutes. Remove the cooked sausage and set aside.
- In the same skillet, add the olive oil. Sauté the diced onion for 2–3 minutes until it begins to soften and become translucent.
- Add the diced red bell pepper and sweet potato to the skillet with the onions. Season with salt, black pepper, cinnamon, cumin, chili powder, garlic powder, and paprika. Stir to coat the vegetables evenly with the spices.
- Cook the mixture for 15–20 minutes, stirring occasionally, until the sweet potatoes are tender and beginning to brown. If needed, cook a few minutes longer until the potatoes are soft all the way through.
- Return the cooked sausage to the skillet, stir to combine, and cook for 2–3 more minutes to heat through. Taste and adjust seasonings as needed.
- Stir in the fresh parsley, then serve warm. Top with fried, poached, or scrambled eggs if desired.
Notes
- Gluten-Free Tip: Always check sausage and spice labels to confirm they are gluten-free if you have celiac disease or a gluten sensitivity.
- Vegetarian Option: Use a plant-based sausage or omit the sausage and add extra vegetables or black beans for protein.
- Sweet Potato Size: Uniform, small cubes (about 1/2 inch) ensure even cooking and prevent some pieces from becoming mushy while others remain firm.
Nutrition (per serving)
Calories: 349 kcal | Carbohydrates: 23 g | Protein: 14 g | Fat: 23 g | Fiber: 4 g | Sugar: 6 g