Sweet Potato Sausage Breakfast Skillet

Sweet Potato Sausage Breakfast Skillet 1 jpg

On weekends, I love making up a special breakfast for my family. Oh, I cherish those mornings when we don’t have to rush out the door and can take our time and enjoy breakfast together.

This last weekend, I got a little creative in the kitchen and made up a new breakfast dish—Sweet Potato Sausage Breakfast Skillet. Traditionally, I’ve used russet or red potatoes for breakfast skillets. But with this recipe, I used sweet potatoes instead. Oh my, the sweet potatoes made this skillet stellar! Sweet and flavorful, my husband and I savored this delish dish. {And yes, we both went back for seconds. :0)}

Sweet Potato Sausage Breakfast Skillet

  • ½ lb ground breakfast sausage
  • 1 large sweet potato or yam, peeled and shredded (like hashbrowns)
  • ½ onion, chopped
  • 1 ½ to 2 TBSP coconut oil or butter
  • Salt and pepper (to season)
  • 5 eggs
  • 2 TBSP fresh chives, finely chopped


(1) Preheat oven  to 350° F.

(2) In a large oven-proof skillet, cook sausage. Remove from skillet, placing in a bowl lined with paper towels.

(3) Melt coconut oil or butter in skillet. Add shredded sweet potato and chopped onions. Season with salt and pepper.  Sauté over medium-high heat, stirring occasionally, for about 8 to 10 minutes, or until sweet potatoes begin to brown. Add sausage to potato mixture and cook for another 4 minutes.

(4) Flatten and evenly spread sweet potato and sausage mixture in skillet. Lower heat to medium. With a wooden spoon, carve out a little hole in the mixture and crack an egg into it. Repeat for the rest of the eggs. Cook on stove top until eggs are set on the bottom. Place in preheated oven and bake for a few minutes or until eggs are cooked to desired doneness (e.g., over easy).

(5) Remove breakfast skillet from oven and top with freshly ground pepper and chives. Enjoy!!

Sweet Potato Sausage Breakfast Skillet 2 jpg

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