Fall Hash with Sweet Potato, Brussels Sprout, and Sausage

Before we go full steam ahead into winter foods, here is a last hurrah for fall: the ultimate fall hash. Pan-crisped sweet potato cubes with charred Brussels sprouts and diced red onion, all cooked together in rendered sausage fat, and topped with perfectly baked eggs.

With simple, affordable ingredients, a quick prep-time, and an ultra-delicious result, hash has become a staple in our house. We love this fall twist – it’s the perfect way to use all of our favorite fall elements in one dish.

While generally considered a breakfast food, hash is filling enough to make for a great lunch or dinner (I won’t tell the breakfast police!). Serve with toast to sop up all that perfectly runny egg yolk.

Runny egg on fall hash

Fall Hash with Sweet Potato, Brussels Sprout, and Sausage

  • Servings: 4
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  • 1/2 pound hot Italian sausage, casings removed
  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds sweet potatoes (about 2 large potatoes), diced small
  • 8 Brussels sprouts, cut into eighths (about 1 cup)
  • 1 small red onion, diced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 large eggs


  • Preheat oven to 400°
  • In a large, oven-safe skillet, brown the sausage over medium-high heat, breaking it up as it cooks, about 8 minutes. Remove with a slotted spoon, reserving the sausage fat in the skillet.
  • Add 1 tablespoon olive oil to the skillet. Once the oil is shimmering, add in the sweet potato cubes. Cook, flipping occasionally, until cubes are browned on two sides and are soft, about 10 minutes. Move the sweet potato cubes to the sides of the skillet. Add the remaining 1 tablespoon olive oil to the center of the skillet, and add the Brussels sprouts in a single layer. Cook, without stirring, for 2 minutes, until the bottoms are charred. Add the red onion, cooked sausage, and salt and pepper to the skillet, mixing everything together, and cook for another 2 minutes, until everything is browned. Remove from heat.
  • Create 4 wells in the hash, and crack the eggs into them. Season with more salt and pepper. Place skillet in the oven and bake until the whites have just set, about 3-5 minutes. Serve immediately.


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