Sweet Potato Breakfast Hash with Rosemary and Parsnips


Sweet Potato Breakfast Hash with Rosemary and Parsnips

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    Homemade Jennie-O turkey sausage over a sweet potato and parsnip hash becomes the breakfast that dreams are made of. 

    Recipe Tags

    Servings and Ingredients

    Serves 3
    Turkey Sausage
    1 lbs. Jennie-O extra lean ground turkey breast
    1 tbsp. dry rubbed sage
    2 tbsp. fresh ginger root, grated
    1 tbsp. Hy-Vee 100% pure maple syrup
    2 tbsp. Hy-Vee light brown sugar, packed
    1 tbsp. Hy-Vee garlic powder
    ¼ tsp. Hy-Vee red pepper flakes
    ⅛ tsp. white pepper
    5 tbsp. Gustare Vita olive oil, divided
    Sweet Potato Hash
    2 large sweet potatoes, peeled and finely diced
    2 large parsnips, peeled and finely diced
    2 tbsp. fresh rosemary, chopped
    1 tbsp. fresh sage, chopped
    1 tbsp. kosher salt, divided
    1 tsp. Hy-Vee ground black pepper, divided
    1 tbsp. garlic, minced and divided
    1 large Vidalia onion, sliced
    3 Eggland's Best large eggs
    1 tbsp. water
    1 tbsp. microgreens, divided, for garnish

    Things To Grab

    • 2 large baking sheets
    • Parchment paper
    • Large bowl
    • Meat thermometer
    • Medium bowl
    • Large skillet with lid
    • 3 serving bowls


    1. Line 2 large baking sheets with parchment paper; set aside. Preheat oven to 350 degrees.

    2. Make Turkey Sausage: Combine turkey, sage ginger, maple syrup, brown sugar, garlic powder, red pepper flakes, white pepper, and 1 tablespoon olive oil in a large bowl. Mix well. Form and even layer of turkey mixture onto one prepared pan. Bake 10 minutes, stir to crumble mixture half way through, or until internal temperature reaches 165 degrees. Remove from oven; set aside.

    3. Make Sweet Potato Hash: Place diced sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons olive oil, 1-1/2 teaspoons each rosemary, sage, and kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon garlic to potato mixture. Place potato mixture onto second prepared pan. Roast 15 minutes, or until fork-tender. Remove from oven, and set aside.

    4. In a large skillet over medium heat, add 1 tablespoon olive oil and sliced onions. Saute onions 8 to 10 minutes, or until softened and golden brown. Add remaining olive oil and roasted potatoes to skillet. Cook, combining all flavors until potatoes and parsnips are very soft; add turkey sausage and stir to combine. 

    5. Make 3 wells in the hash; crack one egg into each well. Top eggs with remaining salt and pepper. Add 1 tablespoon water to skillet; cover and cook 5 minutes, or until yolks begin to thicken.

    6. Divide turkey hash and eggs between 3 serving bowls. Top each serving with 1 teaspoon microgreens, if desired.

    Nutrition facts


    760 Calories per serving

    Amounts Per Serving

    • Total Fat: 37g
    • Cholesterol: 265mg
    • Sodium: 2170mg
    • Total Carbohydrates: 68g
    • Protein: 44g

    Daily Values

    Vitamin A 470%
    Vitamin C 70%
    Iron 25%
    Calcium 15%

    Recipe Source:

    Chef Jordan Karben, Bettendorf Hy-Vee