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Sausage and Sweet Potato Hash

Sausage and Sweet Potato Hash with Eggs, Brussels Sprouts, and Parmesan

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Recipe Details


On a cool, crisp autumn morning, there’s nothing that sounds better than a steamy breakfast hash and a mug of coffee. Here, we’re swapping the potatoes for a variety of roasted seasonal vegetables—Brussels sprouts, sweet potatoes, and delicata squash—and tossing them with sweet Italian sausage, rosemary, and sage. The hearty hash is topped with eggs and baked for an easy, hands-off brunch.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 1080
  • Protein 47g
  • Total Carb 60g
  • Total Fat 73g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    sweet potato
  • Brussels sprouts
    8 ounces
    Brussels sprouts
  • delicata squash
    delicata squash
  • rosemary
    1/8 ounce
  • shallot
  • sage
    1/8 ounce
  • garlic
    3 cloves
  • ground sweet Italian sausage
    12 ounces
    ground sweet Italian sausage
  • eggs
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • crushed red pepper
    1/2 teaspoon
    crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large ovenproof pan

Cooking Steps

  1. Prepare vegetables

    Prepare vegetables

    Preheat oven to 425°F. Rinse all produce. Cut sweet potato into ½-inch cubes. Halve Brussels sprouts lengthwise through roots. Halve squash lengthwise, scoop out and discard seeds, then cut crosswise into ½-inch slices, discarding ends. Line a baking sheet with aluminum foil.

  2. Roast vegetables

    Roast vegetables

    On prepared sheet, toss sweet potato, Brussels sprouts, and squash with 2 tablespoons olive oil, ¾ teaspoon salt, and black pepper as desired. Arrange in a single layer with Brussels sprouts cut-side down, spacing apart as much as possible. Roast until vegetables are tender and beginning to brown, 15-20 minutes.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While vegetables roast, strip rosemary leaves and pick sage leaves, discarding stems, then mince. Peel shallot, halve, and thinly slice. Mince garlic.

  4. Brown sausage

    Brown sausage

    Heat 1 tablespoon olive oil in a large ovenproof pan over medium-high heat. When oil is shimmering, add sausage, rosemary, sage, shallot, and garlic and cook, breaking up meat, until sausage is browned and shallots are softened, 4-5 minutes. Remove pan from heat.

  5. Assemble and bake hash

    Assemble and bake hash

    Once roasted, add vegetables to pan with sausage, still off heat, and stir to combine. Create 4 small, evenly spaced pockets in hash. Crack 1 egg into each pocket (4 eggs total), nestling into hash—save remaining eggs for tomorrow's breakfast. Season with a pinch of salt and black pepper as desired. Transfer to oven and bake until egg whites are just set and vegetables are tender, 6-8 minutes.

  6. Plate hash and eggs

    Plate hash and eggs

    Divide sausage and sweet potato hash with eggs between serving plates. Garnish with Parmesan and crushed red pepper (feel free to skip or use half for milder heat). Enjoy!

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