Sweet Potato and Squash Skillet with Italian Sausage

If you’ve been around here for a bit, you know that BFD (Breakfast for Dinner) is in fact, a BFD.  We love it.  It’s quick, easy and a great way to enjoy foods that maybe you’d only make on the weekends!  (Side note, this is also a wonderful breakfast, too!). This skillet is flavorful, full of fresh and seasonal ingredients, packed with protein and easy to save for leftovers!  It’s a hit in our house and we know it will be in yours, too.  As my husband said this week, “Can you make that Skillet Breakfast Thing Of Sorts?”  Whatever you call it, you’ll love it!

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Sweet Potato and Squash Skillet with Italian Sausage

Course: Breakfast, Lunch
Keyword: Breakfast Favorites, Easy Lunch, Gluten Free, High Protein, Seasonal Favorites, Weeknight Meals
Servings: 8 servings
Author: Denise


  • 4 tbsp unsalted butter
  • 1/2 leek cut lengthwise and into 1/2” thick pieces
  • 4 cloves garlic minced
  • 2 cups sweet potato peeled and diced
  • 1 1/2 cup delicata squash diced and seeds removed
  • 2 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 2 lbs ground sweet Italian sausage
  • 2 tsp ground sage
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 cups fresh spinach long stems removed
  • 8 eggs


  • Heat a large stockpot over medium high heat.  Add butter, leeks and garlic.  Cook 4-5 minutes or until starting to soften.
  • Turn heat down to medium.  Add diced sweet potatoes and delicata squash.  Season with 1 tsp salt and 1/4 tsp pepper.  Turn heat down to medium and cook for 7-8 minutes, stirring frequently.  Note, I like to use a rubber spatula for this instead of a wooden spoon as to not mash the potatoes and squash.
  • Move potatoes and squash mixture to the side of the stockpot.  To the other side, add Italian sausage, sage, garlic powder and onion powder.  Add remaining 1 tsp kosher salt and 1/4 tsp black pepper.  Allow to cook for 4-5 minutes and start to brown.  Once it starts to brown, mix gently with spatula.  Keeping the sausage mixture on one side and vegetable mixture on the other, continue to cook, gently mixing along the way.  Once sausage is lightly browned, after roughly 7-8 minutes total, combine the entire mixture together.
  • Add fresh spinach and gently combine.  Cover stock pot and turn heat off.  Spinach will wilt and soften from heat while you prep eggs.
  • Meanwhile, heat a nonstick skillet over medium high heat.  Add a few eggs at a time, cooking as desired.  We like either sunny side up or fried.  Repeat until you have cooked all of the eggs, one per serving.
  • Plate by spreading the hash on the bottom of a plate and top with egg.  Enjoy!
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