Sausage Sweet Potato Hash – Barefoot in the kitchen

Roasted sweet potatoes, browned and lightly caramelized on the edges, are tossed with flavorful hot sausage and a handful of baby spinach to create a flavorful Sausage Sweet Potato Hash.

Sweet potato, sausage, peppers, breakfast pan

Sweet Potato Sausage Hashish

The key to making great hash is cooking all the ingredients at the same time and getting them ready to eat. You need to start with the potatoes first and prep the other ingredients while they fry.

When almost done, cook and crumble the sausage. Then sauté the onion and peppers in the same pan. Remove from the heat, return the sausage and hash browns to the pan and stir.

Add the vegetables and stir for about a minute, just long enough to wilt them. If you wish to serve this with an egg, simply cover the pan loosely while you cook the eggs.

The first time I made this, the potatoes roasted while I slept on the couch, and when the timer beeped, I made the rest of the meal in under 20 minutes. I love quick and easy meals on a lazy Sunday night.

Back to the first time I made this hash recipe, I actually used beet greens instead of spinach. (Most of the breakfast hash recipes here are made with spinach or kale.)

If you’re lucky enough to have an active garden and an abundance of turnips, give it a try. Unlike their adult counterparts, baby beet greens look and taste a lot like baby spinach.

(I don’t recommend trying this with mature beet greens. For what it’s worth, I often find them woody and bitter.)

We all enjoyed this meal (my three kids included!). The beet greens tasted so much like the spinach we love; I could easily see the entire garden of baby beet greens being eaten before any beets have a chance to appear.

If you happen to not have a lot of baby beet greens on hand, I’ve made this many times with baby spinach and we enjoy it both ways.

Sweet potato, paprika, sausage breakfast skillet

Skillet with sweet potato sausage

My favorite way to cook sweet potatoes is to roast them. This creates a crispy exterior with a soft, fluffy interior that’s perfect for tossing into a breakfast pan.

When the potatoes are almost done roasting, fry the sausage in a large skillet. Transfer the cooked sausage to a plate and sauté the peppers and onion in the same pan.

Don’t forget to scrape any tasty browned bits off the bottom of the pan while the veggies are cooking. Browned pieces add a whole lot of extra flavor and we all want that, right?

Sweet potato and onion pan

Add the sausage and potatoes to the pan and stir. Taste the hash and season with salt and pepper.

Stir in the spinach and allow the vegetables to wilt slightly before serving. This should only take a minute or two.

If you need a pan for preparing hash, stir-fries and so many other recipes, this one is a favorite in my kitchen. The fish spatula pictured below is another tool I use almost every day.

Sweet potato, paprika, sausage breakfast skillet

Sausage and sweet potato hash

For this recipe you will need the following ingredients:

  • sweet potatoes
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • breakfast sausage
  • yellow onion
  • red, yellow or green peppers
  • Baby spinach or baby beet greens
  • eggs
Sweet potato, paprika, sausage breakfast skillet

hash recipes

Crispy hot potatoes and cabbage are combined with bites of tender, salty corned beef to create the corned beef and cabbage hash of your dreams.

Crispy onions, tender potatoes, fresh peppers, and mushrooms combine to create a delicious hash that’s hearty and filling.

Roasted cabbage is an easy breakfast stir-fry that the whole family will love—whether it’s served for breakfast, lunch, or dinner.

Spinach hash with sausage, sweet potatoes and peppers

Get new recipessent to your inbox!

We never share your information with third parties and protect it in accordance with our privacy policy.

Servings: 6 portions

Prevent your screen from going dark

  • Preheat oven to 425°F. Place the sweet potatoes on a large baking sheet and drizzle with oil. Sprinkle generously with salt and pepper and toss with hands.

  • Spread the potatoes on the sheet. Roast for about 30 minutes until tender. Stir and roast a little longer if needed to get a slightly crispy edge.

  • When the potatoes are almost done cooking, cook and crumble the sausage in a large skillet over medium-high heat. Transfer the sausage to a plate.

  • Sauté the onion and peppers over medium-high heat in the same pan used for the sausage. Season with salt and pepper. When the vegetables are slightly soft and browned around the edges, return the sausage and hash browns to the pan and stir.

  • Remove from the heat and add the beet greens and/or spinach to the pan. Toss for a minute or two to allow the spinach to wilt. Cover loosely with a lid, if desired, to stay warm while you cook the eggs.

  • When ready to consume, garnish each batch of hash with soft-boiled eggs.

To boil the eggs

  • In a non-stick pan, boil the desired number of eggs over medium-high heat. When the egg white turns white, add just a few tablespoons of water and cover with a lid to steam the rest of the egg to finish cooking.

  • Remove from the heat before the yolk sets. The goal is a deliciously runny yolk that mixes with the rest of the breakfast plate. Salt and pepper the eggs to taste.

Calories: 270kcal · Carbohydrates: 4G · Protein: 13G · Fat: 23G · Saturated Fatty Acids: 7G · Polyunsaturated fat: 3G · Monounsaturated fatty acids: 11G · Trans fats: 0.2G · Cholesterol: 54mg · Sodium: 894mg · Potassium: 426mg · Fiber: 1G · Sugar: 2G · Vitamin A: 3492ie · Vitamin C: 36mg · Calcium: 43mg · Iron: 2mg

{originally posted 5/1/2012 – recipe notes and photos updated 3/8/23}

Sausage and sweet potato hash in the pan

Source link