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Easy Turkey-Sweet Potato Breakfast Hash Recipe

Savor this satisfying morning meal to supercharge your day.
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If you're looking for an easy way to add more vegetables into your breakfast routine, this sweet potato hash recipe is a perfect place to start. Packed with protein and fiber, this hash features sweet potato and green bell peppers, along with protein-boosting eggs and turkey sausage.

And if you're thinking of greasy diner food when hash comes to mind, you'll be pleasantly surprised by this healthy recipe. With sweet potato and olive oil, this recipe is flavorful without being overly greasy or fat-laden. Plus, thanks to the 26 grams of protein and 19 grams of fiber, it's filling, too.

Plus, this entire recipe (minus the vegetable chopping) can be prepared in one skillet. Anything that saves time is a win in our book—especially if it's as nutritious and delicious as this turkey sausage and sweet potato hash.

Nutrition: 422 calories, 13 g fat (3 g saturated), 256 mg sodium, 19 g fiber, 17 g sugar, 26 g protein

Makes 2 servings


1/2 cup 3/4-inch cubes peeled sweet potato
1 Tbsp olive oil
1/2 cup chopped green bell pepper
1/4 tsp paprika
1/4 tsp salt
4 oz lean ground turkey sausage
2 eggs
Ground black pepper
1/4 cup salsa verde (optional)
2 Tbsp chopped fresh cilantro (optional)

How to Make It

  1. In a medium skillet, cook sweet potato, covered, in hot oil over medium-low heat for 10 minutes, stirring occasionally. Add green pepper, paprika, and half the salt. Cook, uncovered, for 5 to 7 minutes more or until vegetables are just tender, stirring occasionally. Remove vegetables from the skillet; set aside.
  2. In the same skillet, cook sausage over medium heat until no longer pink, using a spoon to break up sausage as it cooks; drain off any fat if needed. Stir in potato mixture. Push mixture around to create two 3-inch-diameter holes. Reduce heat to medium-low.
  3. Carefully crack one egg into each of the holes. Sprinkle eggs with remaining salt and a little black pepper. Cover; cook for 2 to 3 minutes or until egg whites are completely set and yolks are to the desired doneness.
  4. Divide hash and eggs between two serving plates. If desired, top with salsa and cilantro.

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