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An easy and healthy Sweet Potato Hash Brown Casserole that’s loaded with flavor and good-for-you ingredients. You get crisp-tender sweet potato hash browns, savory crumbled sausage, and plenty of colorful vegetables baked together under a golden, eggy layer. It’s everything you love about a hearty breakfast in one wholesome dish.
This Sweet Potato Hash Brown Casserole is just as perfect for brunch as it is for dinner. I love serving it with a stack of Blueberry Pancakes in the morning or next to Garlic Herb Chicken for a cozy, balanced evening meal. Either way, it’s a delicious and satisfying way to enjoy sweet potatoes in every bite.
What Makes This Recipe So Good
This Sweet Potato Hash Brown Casserole is the kind of comfort food that doesn’t weigh you down. Made with real sweet potato hash browns, crumbled sausage, and plenty of fresh veggies, every bite is hearty, flavorful, and packed with texture. The eggs hold everything together for a perfectly baked casserole that’s crisp on the edges and tender inside.
It’s a twist on the classic sweet potato casserole, only lighter and more savory, perfect for breakfast, brunch, or even dinner. Whether you’re meal-prepping for the week or feeding a crowd, this sweet potatoes hash browns recipe makes it easy to serve something wholesome and satisfying.
What Goes Into Sweet Potato Casserole
This Sweet Potato Hash Brown Casserole is packed with fresh, wholesome ingredients that come together to make every bite hearty and flavorful. Here are a few key players that make it shine.
- Sweet Potatoes: The star of the dish, diced into small cubes that roast into crisp-tender bites full of natural sweetness and color.
- Sausages: Use your favorite kind—beef, chicken, or turkey—for rich, savory flavor that balances the sweetness of the potatoes.
- Eggs: They bind the casserole together, giving it a soft, custardy texture while keeping everything light and fluffy.
- Mozzarella Cheese: A generous sprinkle melts beautifully over the top, adding a creamy finish and mild, gooey goodness in every forkful.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Sweet Potato Hash Brown Casserole
- Preheat the Oven: Set your oven to 200°C | 375°F and lightly spray a 9×13-inch baking dish with cooking oil spray. This helps the casserole bake evenly and release easily after cooking.
- Cook the Sweet Potatoes: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and fry for about 2 minutes to crisp the edges.
- Steam and Soften: Cover the pan with a lid and let the sweet potatoes cook for around 10 minutes, stirring occasionally, until they’re fork-tender.
- Brown the Sausage: In the same skillet, cook the sausage meat, breaking it apart with a wooden spoon. Fry until browned and crisp for maximum flavor.
- Sauté the Vegetables: Add the onion and garlic to the sausage and cook until fragrant and translucent. Toss in the bell peppers and mushrooms, then cook for another 3 minutes before adding the spinach to wilt.
- Combine Everything: Season the sausage and veggie mixture with salt and pepper. Transfer it to the baking dish with the sweet potatoes, add the halved tomatoes, and mix everything together gently.
- Whisk the Eggs: In a large bowl, whisk the eggs with milk and half of the shredded cheese. Pour this mixture over the casserole and top with the remaining cheese.
- Bake: Bake uncovered for about 45 minutes, or until the top is golden. Let it cool slightly, slice into portions, and serve warm for the perfect meal any time of day.
This Sweet Potato Hash Brown Casserole pairs beautifully with cozy comfort foods or something a little fresh and indulgent on the side. For breakfast or brunch, serve it alongside Lemon Blueberry French Toast for a mix of savory and sweet that feels like the weekend in every bite. If you’re making it for dinner, try it with Creamy Chicken and Mushroom, where the rich, buttery sauce complements the hearty sweetness of the potatoes. Or keep things light and colorful with a Caprese Salad with Avocado, which brings a bright, tangy freshness to every plate.
Tips For Making Sweet Potato Casserole
- I like using pre-cut or frozen sweet potatoes on busy mornings. They roast up just as crisp and save me all that peeling and dicing.
- Don’t skip browning the sausage; it’s what gives this casserole its rich, savory flavor that ties everything together.
- Let it rest for about 10 minutes before cutting in. Trust me, it holds together better and the layers settle beautifully.
- Feel free to switch things up with bacon, ham, or even plant-based sausage if that’s more your style.
Recipe FAQ’s
You can, but the flavor will be different. Sweet potatoes add a natural sweetness and beautiful color that make this casserole special.
I love using mild Italian sausage or chicken sausage for a balanced flavor, but spicy sausage works if you like a little kick in the morning.
It’s ready when the top is golden, the edges are slightly crisp, and the center is set. A quick test with a knife should come out clean.
Sweet Potato Hashbrown Breakfast Casserole
Ingredients
- 1 sweet potatoes large, or 2 medium, about 24 ounces, peeled and diced into 1/2-inch cubes
- 1 pound sausages of choice, beef, chicken or turkey, casings removed
- 1 red onion roughly chopped
- 1 teaspoon garlic minced
- 1 red bell pepper deseeded and diced
- 1 green bell pepper deseeded and diced
- 1 cup mushrooms sliced
- 2 cups baby spinach leaves washed
- 1 cup grape tomatoes cherry tomatoes, halved
- 1 pinch salt to taste
- 1 pinch ground black pepper
- 10 eggs large
- 1/3 cup milk
- 2/3 cup shredded mozzarella cheese or cheddar
Instructions
- Preheat the oven to 200°C | 375°F. Spray a 9×13-inch baking/casserole dish with cooking oil spray; set aside.
- Heat 1 tablespoon olive oil a large pan or skillet over medium heat. Add sweet potatoes to the pan or skillet. Fry for 2 minutes first, stirring occasionally to crisp the edges. The cover with a lid and allow them cook for around 10 minutes, stirring occasionally, until fork tender. Transfer to the prepared baking pan.
- In the same skillet, fry the sausage meat, breaking it up with the tip of your wooden spoon. Fry until cooked through and crisp. Add the onion and garlic. Fry until onion is transparent. Add the peppers and mushrooms and cook for a further 3 minutes, while occasionally stirring (the mushrooms will begin to soften); add the spinach and continue cooking until the spinach begins to wilt. Season with salt and pepper. Transfer sausages and veggies to the baking pan, add in the sliced tomatoes and mix all of the ingredients together.
- While veggies are cooking, whisk the eggs in a large bowl with the milk and 1/3 cup shredded cheese. Pour the eggs over the all of the ingredients in the baking dish. Top with the remaining 1/3 cup cheese. Season with extra salt and pepper over the top.
- Bake the casserole in preheated oven, uncovered, for about 45 minutes, or until cooked through, golden and crisp around the edges.
- Allow to cool slightly; slice into 12 portions and serve warm.
Notes
*For a vegetarian option, omit the sausage.
*Replace mozzarella cheese with cheddar, swiss, parmesan, or your favourite shredded cheese.
TO MAKE AHEAD: Assemble the casserole as directed, cover with plastic wrap and refrigerate overnight, allow it to come to room temperature for 30 minutes before baking.
HOW TO CUSTOMISE: Replace any of the vegetables with your own choices if you wish. Corn, sliced zucchini, diced eggplant, diced potatoes, broccoli or cauliflower florets, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was really wonderful – thank you Karina!
Where can I get the Nutrition information for this recipe?
I like to use myfitnesspal.com for any nutritional information. Hope it helps for you too!
cheese and milk are not paleo
Hi Grumpy Caveman. Can you please enlighten me as to where exactly in this post or recipe do I claim this to be Paleo?
I appreciate your reply to Grumpy Caveman and this recipe.
Karina, this was amazing! I halved the recipe because there only three of us at home now. Prepped it last night before bed and baked it off this morning! My husband had two servings of it. Thank you for all of the yummy recipes!
They’ve all been a hit. Making the Lemon Thyme Chic Thighs this evening for dinner.
How would I go about portioning it and reheating? Wanting to make this but I’m the only one who would be eating it and as delicious as it looks I don’t think I could put down an entire pan myself lol
Planning on making this today for on-the-run breakfasts for the week, can’t wait to try it!
Girl, you do brunch WELL. This casserole looks incredible! This would actually be a perfect breakky for turkey day because its loaded with veggies and protein and will keep me satisfied till the big meal!
Thanks so much Bethany! Xxx