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Sausage Sweet Potato Hash

by TodayDigitNews@gmail.com
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Brown roasted sweet potatoes, slightly caramelize the edges, and serve with spicy hot sausage and a handful of spinach for a flavorful sausage sweet potato hash.

Sweet potatoes, sausages, peppers and breakfast skillets

sweet potato sausage hash

The key to a great hash is to cook all the ingredients at the same time so that they are ready to eat.

When almost done, cook and crumble the sausage. Then sauté the onions and peppers in the same pan. Remove from heat, return sausage and roast potatoes to pan and stir.

Add vegetables and stir until softened, about 1 minute. If you want to serve this topped with an egg, keep the skillet loosely covered while the egg cooks.

The first time I made this, the potatoes were roasted while I took a nap on the couch, and when the timer went off I put the rest of the meal together in less than 20 minutes. I love 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 cabbage.

If you’re lucky enough to have an active garden and beets grow in abundance, give it a try. Unlike full-grown beet greens, baby beet greens look and taste very similar to baby spinach.

(I don’t recommend trying this with full-grown beetroot leaves; they are often woody and bitter, though worthwhile.)

We all enjoyed this meal (my 3 kids included!) The beet greens were very similar to spinach which we love. Before the beets appeared, I could easily see them eating an entire garden’s worth of baby beet greens.

If you don’t happen to have an abundance of baby beet leaves on hand, I’ve made this many times with baby spinach and have enjoyed it both ways.

Breakfast skillet with sweet potatoes, peppers and sausage

sweet potato sausage skillet

My favorite way to cook sweet potatoes is to roast them. This makes it crispy on the outside and soft and fluffy on the inside, perfect for mixing into your breakfast skillet.

When the potatoes are almost done roasting, brown the sausages in a large skillet. Transfer the sausage to a plate and fry the peppers and onions in the same pan.

As you cook the vegetables, don’t forget to scrape up any deliciously browned bits on the bottom of the pan. We all want that, right?

Sweet potato and onion frying pan

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

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

If you need a skillet for making hashes, stir-fries and many other recipes, this is my favorite in the kitchen. of fish spatula Pictured below is another tool that I use almost daily.

Breakfast skillet with sweet potatoes, peppers and sausage

sausage and sweet potato hash

To make this recipe you will need the following ingredients:

  • sweet potato
  • Olive oil
  • kosher salt
  • freshly ground black pepper
  • breakfast sausage
  • yellow onion
  • red, yellow, or green peppers
  • baby spinach or beetroot leaves
  • egg
Breakfast skillet with sweet potatoes, peppers and sausage

hash recipe

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

Crunchy onions, tender potatoes, fresh peppers and mushrooms make for a hearty, filling and mouth-watering hash.

Stir-fried cabbage makes an easy breakfast skillet Whether it’s breakfast, lunch or dinner, the whole family will enjoy it.

Spinach Hash with Sausage, Sweet Potatoes and Peppers

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Serving: 6 serving

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  • Preheat oven to 425°F. Arrange the sweet potatoes on a large baking sheet and drizzle with oil. Sprinkle with salt and pepper and mix evenly with your hands.

  • Spread the potatoes across the sheet. Roast until fork tender, about 30 minutes. If desired, stir and roast a little longer to create a slightly crispy edge.

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

  • Sauté the onions and peppers over medium heat in the same skillet as the sausages. Season with salt and pepper. When the vegetables are slightly softened and the edges are browned, return the sausage and roast potatoes to the pan and mix.

  • Remove from heat and add beet greens and/or spinach to skillet. Toss together for 1-2 minutes to wilt the spinach. If desired, cover loosely with a lid to keep eggs warm while cooking.

  • When ready to eat, top each hash serving with a soft-boiled egg.

to cook eggs

  • Heat a nonstick skillet over medium heat and cook the desired number of eggs. When the egg whites turn white, add a few tablespoons of water, cover, and steam the remaining eggs.

  • Remove from heat before the yolk hardens. The goal is to get a nice yolk mixed with the rest of the breakfast plate.

calorie: 270kcal · carbohydrates: Fourg · protein: 13g · obesity: twenty threeg · saturated fat: 7g · Polyunsaturated fat: 3g · Monounsaturated fat: 11g · Trans fat: 0.2g · cholesterol: 54mg · sodium: 894mg · potassium: 426mg · fiber: 1g · sugar: 2g · Vitamin A: 3492IU · Vitamin C: 36mg · calcium: 43mg · iron: 2mg

{First published 05/1/2012 – recipe notes and photos updated 3/8/twenty three}

sausage sweet potato hash in a frying pan

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