This roasted sweet potato hash with poached eggs is a hearty, colorful, and versatile dish that feels comforting while still being full of fresh flavors. I like how it combines roasted vegetables, savory sausage, and perfectly poached eggs to create a balanced meal that works for breakfast, brunch, or even dinner.

Why You’ll Love This Recipe

I love this recipe because it feels like a “clean out the fridge” kind of meal where I can toss in whatever vegetables I have on hand. The sweet potatoes bring a natural sweetness, the sausage adds a savory punch, and the jalapeno gives just the right amount of heat. On top of that, a perfectly poached egg with its silky yolk takes everything to the next level. It’s filling, nourishing, and adaptable to so many tastes and diets.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1–2 sweet potatoes
4 eggs
½ lb ground sausage
½ lb mushrooms
1 onion
1 jalapeno
2 tablespoons olive oil
White vinegar (for the poaching liquid)
Salt and pepper to taste
Any fresh herbs or spices I like

directions

1. I start by softening the sweet potatoes in the microwave for 5–10 minutes, poking holes with a fork beforehand. This makes them much easier to dice.

2. I preheat the oven to 400°F and toss the diced sweet potatoes, mushrooms, onion, and jalapeno with olive oil, salt, and pepper. Then I roast them on a sheet pan for about 20 minutes until they’re tender and slightly caramelized.

3. While the vegetables roast, I brown the ground sausage in a skillet, breaking it up into crumbles.

4. I combine the roasted vegetables and sausage in a pan and keep warm.

5. For the poached eggs, I heat a shallow pan of water to 160–180°F and add a splash of white vinegar. I gently crack in each egg and cook for about 3–4 minutes until the whites are set but the yolk is still runny.

6. I serve the hash in bowls, topping each portion with two poached eggs and a sprinkle of fresh herbs.

Servings and timing

This recipe makes 2 servings.
Prep time: 1 hour
Cook time: 20 minutes
Total time: 1 hour 20 minutes

Variations

I sometimes swap the sausage for ground turkey, chicken, or even a plant-based sausage to change the flavor. If I want more greens, I stir in kale or spinach at the end for extra color and nutrition. For a Low FODMAP-friendly version, I use the green tops of scallions instead of onions and choose sausage with simple seasonings.

storage/reheating

I store the hash (without the eggs) in an airtight container in the refrigerator for up to 3 days. To reheat, I sauté it in a skillet over medium heat until warmed through. For the eggs, I always make them fresh since poached eggs don’t reheat well. If I’m meal prepping, I reheat the hash and quickly poach new eggs to serve on top.

FAQs

How do I keep poached eggs from falling apart?

I make sure the water is at poaching temperature (160–180°F) and I add a splash of vinegar, which helps the egg whites firm up quickly.

Can I make this recipe vegetarian?

Yes, I skip the sausage or use a vegetarian sausage alternative. The vegetables and eggs alone make a satisfying dish.

Can I roast the sweet potatoes ahead of time?

Absolutely. I roast them the day before and store them in the fridge, then reheat and mix with the sausage and vegetables when I’m ready to serve.

What other vegetables work well in this hash?

I like adding carrots, celery, bell peppers, or leafy greens like kale or spinach. The beauty of a hash is that I can use what I have available.

How do I know when poached eggs are done?

I look for firm whites and a yolk that still jiggles slightly. This usually takes about 3–4 minutes depending on the size of the egg.

Conclusion

This roasted sweet potato hash with poached eggs is one of my favorite recipes to make when I want something cozy, flavorful, and adaptable. I love that it’s simple enough for a weekday meal but special enough for brunch. With the balance of roasted vegetables, savory sausage, and silky poached eggs, it’s a dish that always feels satisfying.