Sweet Potato Turkey Hash

5 from 2 votes

This Sweet Potato Turkey Hash is a healthy breakfast recipe made with sausage or chorizo, kale, roasted sweet potatoes, and topped with eggs!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: sweet potato hash, ground turkey hash, roasted sweet potato hash, turkey kale hash

Servings:

Calories: 437kcal

Author: Christine Rooney

Ingredients

For The Hash:

2 sweet potatoes yields 5 cups diced
3 Tbsp. olive oil split
1 lb. turkey sausage Italian or chorizo is great
1 bell pepper any color
2 packed cups kale chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
½ tsp. kosher salt split
½ tsp. pepper split
1 avocado optional

For The Eggs:

4 eggs
1-2 tsp. olive oil
pinch kosher salt
pinch pepper

US Customary - Metric

Instructions

For The Hash:

Heat oven to 400 degrees Fahrenheit.
Thoroughly wash, scrub, and dry 1 large or 2 medium sweet potatoes. Peel the sweet potatoes with a vegetable peeler (optional).
Dice the sweet potatoes into cubes. Try to make sure they are all relatively the same size to ensure that they cook evenly (yields 5 heaping cups). Place the diced sweet potatoes onto a large baking sheet.
Drizzle the sweet potatoes with 2 Tbsp. olive oil, 1 tsp. each of garlic powder, onion powder, and smoked paprika, along with ¼ tsp. each kosher salt and pepper. Toss until completely coated.
Place the baking sheet in the oven and roast for 10 minutes. Remove the pan and shake to prevent the sweet potatoes from sticking. Return the baking sheet to the oven and roast for another 20 minutes.
After 20 minutes, remove the pan from the oven and set aside.
Dice 1 bell pepper (any color).
Roughly chop 2 heaping cups of kale, removing the tough membranes (can use spinach, Swiss chard, or any hearty greens of choice).
Heat a large cast iron skillet (or heavy-bottomed skillet) to medium high. Add 1 Tbsp. olive oil. Once the oil is heated, add the diced bell peppers and sauté for 5-6 minutes, stirring occasionally.
Add 1 lb. turkey sausage of choice, along with ¼ tsp. each kosher salt and pepper and cook for 10-12 minutes, stirring often to break the sausage apart into chunks as it cooks.
Continue to sauté the sausage until it is no longer pink, or until it has reached a safe temperature of 165 degrees Fahrenheit (this can be tested using a food thermometer).
Drain any excess fat (optional).
Add the 2 packed cups of chopped kale and continue to sauté for another 2 minutes, stirring until the kale has wilted slightly and incorporated into the hash.
Add the roasted sweet potatoes to the skillet and stir until completely combined.

For The Eggs:

Heat a nonstick or well seasoned cast iron skillet to medium and add 1-2 tsp. of olive oil.
Once the oil is heated, crack 2 eggs in the skillet and cook for 2 minutes, or just until the whites are almost set.
Use a flat, wide spatula to flip each of the eggs over carefully. Cook for an additional 30 seconds on the second side. Sprinkle the eggs with a small amount of kosher salt and pepper. Remove from the heat and set on a small plate.
Repeat with the remainder of the eggs.
To Serve: Serve the sweet potato turkey hash in a bowl and top with over easy egg or egg prepared with method of choice (optional). Top with sliced avocadoes and pickled jalapenos (optional).

Notes

This sweet potato hash can be served on its own or topped with eggs prepared any way you like.

Other topping ideas include pickled jalapenos or onions, salsa, pico de gallo, sliced avocado, guacamole, queso freso or shredded cheese, radishes, or cilantro.

Nutritional information includes avocado and eggs.

Nutrition