This Crockpot Sweet Potato Hash with Eggs combines tender sweet potatoes, savory sausage, and perfectly cooked eggs in one easy dish. Ideal for breakfast or brunch, it’s a hearty, hands-off recipe packed with flavor and nutrition.
Why You’ll Love This Recipe
This crockpot sweet potato hash with eggs is a wholesome, flavorful breakfast or brunch option that’s as delicious as it is convenient. The slow cooker transforms sweet potatoes into tender bites, paired with savory sausage and creamy eggs, all infused with warm spices—perfect for busy mornings or lazy weekends. It’s packed with protein, vitamins, and fiber, making it a nutritious start to your day. The hands-off cooking method saves time, and its versatility allows you to serve it solo or with toast, while leftovers reheat beautifully for a quick meal any time.
Recipe Tips and Tricks
- Cut Evenly: Dice sweet potatoes into uniform pieces for consistent cooking.
- Sauté Sausage: Brown sausage beforehand to enhance flavor and reduce grease.
- Layer Wisely: Place eggs on top during the last hour to avoid overcooking.
- Check Doneness: Test sweet potatoes with a fork; they should be tender but not mushy.
- Adjust Spices: Taste and tweak seasoning before adding eggs for balanced flavor.
- Low and Slow: Cook on low to meld flavors without drying out the ingredients.
- Nonstick Spray: Use cooking spray in the crockpot to prevent sticking.
- Rest Before Serving: Let it sit for a few minutes to set the eggs.
Crockpot Sweet Potato Hash with Eggs
Hearty crockpot sweet potato hash with eggs, savory and perfect for breakfast.
Ingredients
- ½ tsp black pepper
- 1 lb breakfast sausage
- 1 medium bell pepper, chopped
- 1 medium yellow onion, diced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 2 cloves garlic, minced
- 2 lbs sweet potatoes, peeled and diced
- 6 large eggs
Instructions
- Prep the Veggies: Peel and dice sweet potatoes into ½-inch cubes—perfect bites await!
- Sauté Sausage: Heat olive oil in a skillet over medium heat. Crumble and brown sausage for 5-7 minutes, then transfer to the slow cooker.
- Add Veggies: Toss in diced onion, bell pepper, and minced garlic, layering over the sausage.
- Layer Sweet Potatoes: Spread diced sweet potatoes evenly on top, creating a colorful base.
- Season the Mix: Sprinkle paprika, salt, and black pepper over the ingredients for a savory kick.
- Cook Low and Slow: Cover and cook on low for 6-8 hours, until sweet potatoes are tender.
- Prepare for Eggs: About 1 hour before finishing, make small wells in the hash and crack eggs into them.
- Cook Eggs: Cover and continue cooking on low until eggs are set to your liking, about 45-60 minutes.
- Check and Adjust: Test sweet potatoes for tenderness and season with extra salt if needed.
- Serve Warm: Scoop into bowls and enjoy as is or with a side of toast for a hearty breakfast!
Notes
- Dice sweet potatoes uniformly for even cooking; larger pieces take longer.
- Brown sausage well to reduce grease and boost flavor.
- Add eggs in the last hour to avoid overcooking; check for desired yolk consistency.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or vegan diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 488Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 251mgSodium 1130mgCarbohydrates 36gFiber 6gSugar 12gProtein 24g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Sweet Potatoes (2 lbs): About 2-3 large; peel and dice into ½-inch cubes for texture.
- Breakfast Sausage (1 lb): Ground or links, crumbled or sliced; choose mild or spicy.
- Eggs (4-6 large): Fresh eggs for creamy, set yolks; adjust based on servings.
- Yellow Onion (1 medium): Adds savory sweetness; dice finely for even cooking.
- Bell Pepper (1 medium): Red or green for color and mild flavor; chop into small pieces.
- Garlic (2 cloves): Fresh minced garlic brings aromatic warmth.
- Paprika (1 tsp): Smoked or sweet adds a subtle, smoky note.
- Salt (1 tsp): Enhances all flavors; adjust after cooking.
- Black Pepper (½ tsp): Adds a mild kick; adjust to taste.
- Olive Oil (1 tbsp): Used for sautéing, adding richness.
Variations and Substitutions
- Potato Swap: Use regular potatoes or butternut squash for a different base.
- Meat Options: Substitute sausage with bacon, ham, or turkey sausage.
- Egg Alternatives: Use egg whites or a plant-based egg substitute for dietary needs.
- Veggie Add-Ins: Include spinach, kale, or mushrooms for extra nutrition.
- Spice Variations: Add cumin or chili powder for a different flavor profile.
- Cheese Boost: Sprinkle cheddar or feta on top during the last 15 minutes.
- Gluten-Free: Naturally gluten-free; ensure sausage is certified gluten-free.
- Vegan Version: Omit eggs and sausage, use plant-based protein and a flax egg.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat gently.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or microwave, adding a splash of water if needed.
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Until you can read, Homemade Apple Butter Recipe for the Slow Cooker