Loaded Sausage & Sweet Potato Breakfast Bowl

Category : Breakfast & Brunch

sarah
January 26, 2026
6:02 pm
3 Comments

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Start your day right with this Loaded Breakfast Bowl! It is the ultimate morning power meal: a savory skillet hash featuring crispy russet and sweet potatoes, zesty Italian sausage, and tender zucchini, all topped with fluffy parsley scrambled eggs. This hearty, protein-packed dish is vibrant, filling, and flavorful enough to make you actually look forward to waking up. Whether you are fueling up for a busy workday or enjoying a lazy weekend brunch, this bowl delivers on all fronts.

Why You’ll Love This Recipe

Double Potato Power: The combination of savory russet and earthy sweet potatoes creates a perfect textural and flavor balance.
Protein Packed: With Italian sausage and eggs, this meal will keep you full and energized for hours.
Veggie Loaded: It’s an easy way to sneak nutritious zucchini into your breakfast without sacrificing comfort food vibes.
Versatile: It works just as well for a “breakfast for dinner” night as it does for Sunday brunch.

Equipment

Large Skillet: Cast iron is preferred for getting the best crust on the potatoes, but any large heavy-bottomed pan works.
Slotted Spoon: Essential for removing the sausage while leaving the flavorful fat behind.
Non-Stick Pan: Useful for scrambling the eggs gently without sticking (optional, you can use the same skillet if cleaned).
Chef’s Knife: For dicing the potatoes and veggies uniformly.

Ingredients

Italian Sausage: 1 lb (bulk or links with casings removed); provides the main savory, spiced flavor profile. Mild or hot works depending on your preference.
Russet Potato: 1 medium, diced into 1/2 inch cubes; offers that classic crispy hash brown texture.
Sweet Potato: 1 medium, diced into 1/2 inch cubes; adds a natural sweetness that complements the salty sausage.
Zucchini: 1 medium, chopped; adds freshness, color, and moisture to the hash.
Onion: 1/2 yellow onion, diced; the aromatic foundation of the skillet.
Eggs: 4-6 large; beaten and scrambled to create the fluffy topping.
Fresh Parsley: 2 tablespoons, chopped; mixed into the eggs and used for garnish for a burst of herbal freshness.
Olive Oil: 2 tablespoons; for frying the potatoes to golden perfection.
Seasonings: Salt, black pepper, and garlic powder to taste; to enhance the natural flavors.

Instructions

Brown the Sausage: Heat a large skillet (cast iron preferred) over medium-high heat. Add the Italian sausage. Break it apart with a spoon and cook for 6-8 minutes until browned and fully cooked. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
Crisp the Potatoes: Add the olive oil to the sausage fat in the skillet. Add the diced russet and sweet potatoes in a single layer. Season with salt and pepper. Cook undisturbed for 4-5 minutes to get a crust, then stir and cook for another 8-10 minutes until tender and golden.
Sauté Veggies: Add the diced onion and zucchini to the pan with the potatoes. Sauté for 3-4 minutes until the onions are translucent and the zucchini is tender-crisp.
Combine: Stir the cooked sausage back into the skillet with the vegetables. Add garlic powder and adjust salt and pepper if needed. Keep warm on low heat.
Scramble Eggs: In a separate non-stick pan or a cleared space in the skillet, melt a knob of butter. Whisk the eggs with the chopped parsley and a pinch of salt. Pour into the pan and cook gently, stirring often, until fluffy curds form (about 2-3 minutes).
Assemble: Scoop a generous portion of the potato and sausage hash into bowls. Top with the fluffy parsley scrambled eggs. Serve hot.

You Must Know

Dice Size Matters: Ensure you cut your russet and sweet potatoes into uniform pieces (approx. 1/2 inch). If the chunks are too big, the outside will burn before the inside is soft.
Don’t Overcrowd: If your skillet is too small, the potatoes will steam instead of roast. If necessary, cook the potatoes in two batches to ensure maximum crispiness.

Storage Tips

Fridge: Store the hash and eggs separately if possible. The hash keeps well in an airtight container for up to 4 days. Eggs are best eaten fresh but can be stored for 2 days.
Reheating: Reheat the hash in a skillet over medium heat to re-crisp the potatoes. The microwave tends to make them soft.
Freezing: The hash (sausage, potatoes, veggies) freezes well for up to 2 months. Thaw in the fridge overnight before reheating. Do not freeze the scrambled eggs.

Ingredient Substitutions

Sausage: Turkey sausage or chicken sausage are great lower-fat alternatives. For a vegetarian option, use plant-based crumbles or chopped mushrooms.
Potatoes: You can use Yukon Gold potatoes instead of Russets for a creamier interior texture.
Greens: If you don’t have zucchini, chopped bell peppers or asparagus make excellent substitutes in the hash.

Serving Suggestions

Hot Sauce: A dash of Tabasco or Sriracha cuts through the richness of the sausage.
Cheese: Sprinkle sharp cheddar or goat cheese over the hot hash just before serving.
Toast: Serve with a side of sourdough toast or an English muffin to scoop up any extra bits.

Cultural and Historical Context

“Hash” comes from the French word hacher, meaning “to chop.” It originated as a way to use up leftovers, typically corned beef and potatoes. This version leans into modern American brunch culture, emphasizing fresh vegetables and distinct protein sources like Italian sausage rather than leftover roast meat, transforming a humble scrap dish into a deliberate, balanced meal.

Seasonal Adaptations

Autumn: Add diced apples and sage to the hash for a fall-inspired flavor profile that pairs beautifully with the sausage.
Summer: Swap the zucchini for yellow squash and top with fresh basil instead of parsley.

Perfect Occasions

Sunday Brunch: It is impressive enough for guests but easy enough to cook while chatting.
Meal Prep: Make a massive batch of the hash on Sunday and just scramble fresh eggs each morning for a 5-minute breakfast.
Post-Workout: The balance of carbohydrates from potatoes and protein from eggs/sausage makes it an excellent recovery meal.

Freezer Meal Conversion

To prep this as a freezer kit: Cook the sausage, onions, and potatoes (par-cook the potatoes so they are slightly underdone) as directed. Let them cool completely. Freeze this mix in a freezer-safe bag. When ready to eat, dump the frozen mix into a hot skillet to finish cooking and crisp up, adding fresh zucchini in the last few minutes. Cook fresh eggs separately.

Pro Tips

Par-Boil for Speed: If you are in a rush, microwave the diced potatoes for 2-3 minutes before adding them to the skillet. This cuts the frying time in half.
Fresh Herbs: Adding the parsley directly into the beaten eggs ensures the herb flavor is distributed throughout every bite of the scramble, rather than just sitting on top.
The “Sausage Fat” Hack: Don’t wipe the pan after browning the sausage! That rendered fat is liquid gold and will flavor your potatoes from the inside out.

FAQs About Recipes

Can I bake this instead of frying?
Yes. You can toss the potatoes, sausage, and veggies in oil and roast them on a sheet pan at 400°F (200°C) for 25-30 minutes, then top with eggs cooked on the stove.

Why is my zucchini soggy?
Zucchini has high water content. Add it towards the end of the cooking process (after the potatoes are crispy) so it doesn’t release too much water and steam the rest of the hash.

Can I use frozen potatoes?
Absolutely. Frozen diced hash browns work great. Just skip the chopping step and add them directly to the hot oil.