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