This is the breakfast I make when the mornings turn frosty and everyone needs something warm before heading out to do chores. Sweet potatoes get crispy in a cast iron skillet with breakfast sausage, onion and tart apple, then I crack a few fresh eggs right on top and let them bake until the whites are set and the yolks are still runny. One pan, cozy and filling, and it works just as well for a quick fall dinner!
11 steps to a cozy one pan breakfast
Heat the oven
Preheat oven to 400 degrees
Brown the sausage
In a large cast iron or oven-safe skillet, brown the sausage over medium-high heat, breaking it up as it cooks, about 6-8 mins. Move to a plate and leave the drippings in the pan
Start the sweet potatoes
Add olive oil and sweet potatoes to the skillet. Spread them out in a single layer and let them cook without stirring for 4-5 mins so they get a golden crust
Keep them crisping
Stir, then cook another 8-10 mins, stirring every few minutes, until the sweet potatoes are tender and browned on the edges
Add the veggies
Add onion and bell pepper and cook 4-5 mins until soft
Add the apple
Stir in apple, garlic, smoked paprika, thyme, salt and pepper. Cook 2-3 mins until the apple just starts to soften
Bring it together
Return the sausage to the pan and drizzle with maple syrup if using. Stir and taste for salt
Make the wells
Use a spoon to make 6 little wells in the hash and crack an egg into each one. Season the eggs with a pinch of salt and pepper
Add the cheese
Sprinkle cheddar over the hash, around the eggs
Bake the eggs
Bake 8-12 mins until the egg whites are set and the yolks are as runny as you like them
Finish and serve
Top with green onions and serve right out of the skillet
Cook's tips
- Cut the sweet potatoes the same size so they cook evenly, and don't crowd the pan or they'll steam instead of crisp
- Pull the skillet when the whites are just set. The eggs keep cooking from the hot pan!
- Swap the pork sausage for chicken or turkey sausage, or skip it and add a can of black beans for a meatless version
- Make the hash the night before, then warm it in the skillet in the morning and add the eggs right before baking
- Leftover hash without the eggs keeps in the fridge up to 4 days and is great wrapped in a tortilla
Hi, I'm Mae.
I'm a self-taught home cook who loves from-scratch cooking and baking. Living in a rural area, I learned to cook by necessity, using what we had in new and creative ways. My favorite thing in the world is sharing food with the people I love.
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