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+ servings

Southwestern Skillet Sweet Potato Breakfast Hash

Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings


  • 1 pound of Jennie-O Lean Turkey Breakfast Sausage
  • 2 tablespoons of olive oil
  • 1 small onion diced
  • 1 small red bell pepper diced
  • 1 jalapeno diced
  • 2 sweet potatoes peeled and diced
  • 1 can of low-sodium black beans drained and rinsed
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of smoke paprika
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 6 eggs
  • 1 avocado diced
  • 1 cup of fresh cilantro chopped


  1. Preheat oven to 400 degrees.
  2. In a very large skillet, brown Jennie-O turkey breakfast sausage.
  3. Once sausage is cooked through, remove from pan and set aside.
  4. Add olive oil to skillet and sauté onions, bell peppers and jalapeño with a pinch of salt and a few turns of freshly ground pepper.
  5. Cook over medium heat until they start to soften.
  6. Increase heat to medium high and add sweet potatoes to skillet.
  7. Drizzle sweet potatoes with additional olive oil, just enough to lightly coat, and season with one teaspoon of kosher salt, freshly ground pepper to taste, garlic powder, smoked paprika, chili powder and cumin.
  8. Cook sweet potatoes, stirring occasionally, until crispy on the outside and tender on the inside, about fifteen minutes.
  9. Once potatoes are ready, stir in drained and rinsed black beans and turkey sausage.
  10. Then make a well in hash for six eggs.
  11. Crack an egg in each well and bake in oven, just until eggs are set. Start checking for doneness after five minutes.
  12. Sprinkle with fresh cilantro and serve.