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Sweet Potato Sausage Hash Recipe
Ash Tyrrell

Sweet Potato Sausage Hash Recipe

I still remember the first time I made this sweet potato sausage hash. I was trying to clean out my fridge and somehow stumbled on one of my favorite breakfasts ever. The sweet potatoes get golden and caramelized at the edges while the sausage adds that savory, smoky punch I crave in the morning.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs sweet potatoes peeled and diced into small cubes — smaller pieces cook faster and get crispier edges
  • 1 lb Italian ground sausage mild or spicy — I like spicy for an extra kick, but mild works for a family-friendly version
  • 1 tablespoon olive oil — helps the potatoes crisp instead of steam
  • 1 medium yellow onion diced — adds natural sweetness as it caramelizes
  • 1 red bell pepper diced — fresh, crunchy, and adds a nice pop of color
  • 2 cloves garlic minced — fresh garlic beats the jarred stuff every time for flavor
  • 1 teaspoon smoked paprika — gives the hash a subtle smoky depth
  • 1/2 teaspoon dried thyme — pairs beautifully with sweet potato and sausage
  • Salt and pepper to taste — season gradually and taste as you go
  • 2 tablespoons chopped fresh parsley — brightens the whole dish right before serving
  • 4 large eggs optional — a fried or poached egg on top makes this feel like a proper brunch

Method
 

  1. Keeping the pieces uniform means they'll cook at the same rate. If you're short on time, give them a quick 4 to 5 minute boil first so the skillet step goes faster.
  2. Heat your skillet over medium-high heat and add the sausage, breaking it up with your spatula as it cooks. Let it brown fully, about 6 to 8 minutes, then remove it to a plate lined with paper towel. Leave the flavorful drippings behind in the pan.
  3. In the same skillet, add the olive oil, onion, and bell pepper. Cook for about 4 minutes until the onion turns soft and slightly golden. Stir in the garlic during the last 30 seconds so it doesn't burn and turn bitter.
  4. Add the sweet potato cubes to the skillet in a single layer if possible. Let them sit untouched for a couple of minutes before stirring, this is how you get that gorgeous caramelized crust. Cook for 12 to 15 minutes, stirring occasionally, until fork-tender.
  5. Return the cooked sausage to the skillet along with the smoked paprika, thyme, salt, and pepper. Gently fold everything together so the sweet potatoes don't break apart. Cook for another 2 to 3 minutes to let the flavors meld.
  6. Sprinkle fresh parsley over the top right before serving. If you're adding eggs, fry or poach them separately and place one on top of each portion for a restaurant-style finish

Notes

  • I always cut my sweet potatoes smaller than I think I need to, because bigger chunks take forever to cook through.
  • I let the potatoes sit undisturbed in the pan longer than feels natural, that's really the secret to crispy edges.
  • I season in layers, a little salt with the sausage, a little more with the potatoes, so nothing tastes flat.
  • I use a cast-iron skillet whenever I can since it holds heat better and gives me a deeper caramelization.
  • I keep extra fresh herbs on hand because a sprinkle right before serving wakes the whole dish up