Sausage and Sweet Potato Hash

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This sausage and sweet potato hash is the kind of one-pan meal that works for breakfast, brunch, or dinner. Savory, a little smoky, and on the table in about 45 minutes!

I love a meal that doesn’t need to be categorized. Breakfast? Sure. Brunch? Absolutely. Dinner on a Tuesday when I haven’t thought ahead? Also yes.

This sausage and sweet potato hash falls squarely into that category-non-category, and this kind of flexibility is something I genuinely appreciate during a busy week, especially with back-to-school season in full swing and the holidays arriving dangerously fast!

It’s the same reason I keep coming back to recipes like my sweet potato frittata and my easy tortilla quiche. Both are the kind of thing you can put on the table for a lazy Sunday brunch or a Wednesday night dinner without anyone batting an eye.

This sweet potato and sausage hash has that same energy, but with the addition of savory breakfast sausage and those gorgeous golden-edged sweet potatoes, it’s become the version my family asks for most.

One pan, minimal cleanup, and not a single complaint at the table no matter what time it shows up.

Why You’ll Love This Sausage and Sweet Potato Hash

One pan wonder. Everything cooks in a single skillet, which means minimal cleanup and maximum flavor from all those golden bits that build up in the pan as you cook.

Works any time of day. Breakfast, brunch, or a Tuesday night dinner – this dish never feels out of place on the table.

The sweet potatoes are the star. Their natural sweetness against the savory, smoky sausage is such a good combination. Once you try it you’ll wonder why you don’t put sweet potatoes in everything!

Easy to make your own. The basic formula here is very flexible – swap the veggies, change up the protein, skip the eggs, adjust the spices. This sweet potato and sausage hash recipe works with whatever you have on hand.

Ingredient Notes

Breakfast Sausage

I like a good quality breakfast sausage here, but Italian sausage works really well too if that’s what you have – it adds a slightly different flavor profile that’s equally delicious. Honestly, feel free to use your favorite sausage here, anything works.

Sweet Potatoes

This is where that gorgeous natural sweetness comes from. Sweet potatoes are nutrient-dense, filling and delicious. Try to keep your dice fairly uniform so everything cooks at the same time.

Yellow Onion

Red onion can also work as a substitute if that’s what you have on hand!

Red Bell Pepper

Adds color, a little sweetness, and a fresh flavor that balances the richness of the sausage. Green bell pepper is a great substitute for a slightly less sweet, more savory result – or use a combination of both for a more colorful sweet potato and sausage hash.

Garlic

Fresh garlic is always my preference here, but garlic powder works in a pinch – add it with the other spices.

Smoked Paprika

Adds a subtle smokiness that ties all the flavors together beautifully. Regular paprika works too, though you’ll lose that smoky depth. For even more smoky depth and some spice, try adding a minced chipotle pepper.

Kosher Salt and Black Pepper

Season to taste as you go – the sausage will add its own saltiness, so you may find you need less than you think.

Fresh Parsley

Sprinkle this right at the end, the parsley adds a fresh, bright finish that lifts the whole dish. Don’t skip it – it makes a bigger difference than you’d expect.

Step-by-Step Instructions

1. Heat the olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it into bite-sized pieces, until browned and cooked through, 6-8 minutes. Transfer to a plate and set aside.

1. Add the sweet potatoes to the same skillet and cook, stirring occasionally, until they begin to soften and develop golden edges, 10-12 minutes.

1. Stir in the onion and bell pepper. Cook until the veggies are tender, 5-7 minutes.

1. Add the garlic, kosher salt, black pepper, and smoked paprika. Cook, stirring constantly, for 30 seconds until fragrant.

1. Return the sausage to the skillet and stir to combine. Cook for 2-3 minutes until everything is heated through and the flavors have melded together.

1. Remove from the heat, sprinkle with fresh parsley, and serve immediately.

Recipe Tips for Success

Use a nonstick skillet if you can. This makes the whole process much smoother – the sweet potatoes in particular have a tendency to stick as they cook and release their natural sugars. If you’re using a cast iron skillet or stainless steel pan, keep a small cup of water nearby to deglaze as needed.

Don’t rush the sweet potatoes. That 10-12 minutes on their own in the pan is what gives them their golden edges and brings out their sweetness. Resist the urge to crank up the heat – patience is worth it here.

Cut everything a similar size. Keeping the sweet potato, onion, and pepper all roughly the same size means everything finishes cooking at the same time. Aim for a similar dice on the onion and bell pepper specifically.

Season as you go. The sausage brings its own saltiness to the dish, so taste before adding all the salt and adjust accordingly.

Variations

Swap the protein. Italian sausage gives this a slightly different, equally delicious flavor. Ground beef or ground turkey or chicken both work well too if that’s what you have on hand.

Change up the spices. A pinch of cumin adds a warm, earthy note that works really well with the sweet potatoes. Fresh rosemary is another great addition – stir it in with the garlic for a more herby, savory result.

Try different vegetables. Chopped mushrooms, zucchini, or even a handful of baby spinach stirred in at the end are all easy ways to change things up depending on what’s in your fridge.

Serving Suggestions

Top it with an egg. A fried or poached egg on top of each serving is the move here. The runny yolk becomes a sauce of sorts over the hash and takes it to another level entirely. A lil drizzle of hot sauce on all that takes it over the top.

Serve it for dinner alongside a simple salad. This hash is hearty enough to be a complete meal on its own, but a simple green salad alongside makes it feel a little more balanced for a dinner situation.

Make it a brunch spread. Serve alongside French baked eggs and some good crusty bread for a proper weekend brunch that feels a little more special.

Storage Tips

Let the leftovers cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3-4 days, which also makes it a great meal prep option for the week.

You can reheat in a skillet over medium heat for a few minutes, or even in the microwave. If reheating in the microwave, cover loosely and heat in 30-second bursts, stirring in between, so the sweet potatoes don’t dry out.

This sweet potato and sausage hash freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet over medium heat until warmed through. The texture of the sweet potatoes may soften slightly after freezing but the flavors hold up really well.