Sweet Potato and Sausage Hash -

Sweet Potato and Sausage Hash

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 45 minutes!

Course Breakfast/Brunch, Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 485kcal

Author Ann Otis

Ingredients

1 tablespoon extra virgin olive oil
1 pound breakfast sausage
1 pound sweet potatoes peeled and diced into 1/2-inch cubes
1 small or 1/2 large yellow onion diced
1 red bell pepper diced
2 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh parsley

Instructions

Heat the extra virgin olive oil in a large 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.
Add the sweet potatoes and cook, stirring occasionally, until they begin to soften and develop golden edges, 10-12 minutes.
Stir in the onion and red bell pepper. Cook until the vegetables are tender, 5-7 minutes.
Add the garlic, kosher salt, black pepper, and smoked paprika. Cook, stirring constantly, for 30 seconds.
Return the sausage to the skillet and stir to combine. Cook for 2-3 minutes, until heated through and the flavors have blended.
Remove from the heat, stir in the parsley, and serve immediately.

Video

Notes

Note: Aim for a similar size dice on the onion and red pepper.

Optional: Top each serving with a fried or poached egg for a heartier meal.

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.

Nutrition