Sausage Sweet Potato Hash

Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful Sausage Sweet Potato Hash.

Sweet Potato Sausage Hash

The key to a great hash is getting all of the ingredients cooked and ready to eat at the same time. You’ll need to start the potatoes first and prep the other ingredients while they’re roasting.

When they’re almost done, you’ll cook and crumble the sausage. Then cook the onion and bell pepper in the same skillet. Pull that from the heat, add the sausage and roasted potatoes back to the pan, and give it a stir.

Toss in the greens and stir for a minute or so, just long enough to wilt them. If you want to serve this topped with an egg, just loosely cover the skillet while you cook the eggs.

The first time I made this, the potatoes roasted while I napped on the couch and when the timer beeped, I pulled together the rest of the meal in less than 20 minutes. I love quick and simple meals on a lazy Sunday night.

Going back to the first time I made this hash recipe, I actually used beet greens in place 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 an abundance of beets growing, give it a try. Unlike their fully-grown counterparts, baby beet greens look and taste very similar to baby spinach.

(I don’t recommend trying this with fully-grown beet greens. For what it’s worth, I often find them to be 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 eating the entire garden’s worth of baby beet greens before any beets have a chance to appear.

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

Sweet Potato Sausage Skillet

My favorite way to cook sweet potatoes is to roast them. This creates a crispy exterior with a soft fluffy inside, perfect for mixing into a breakfast skillet.

When the potatoes are almost done roasting, brown the sausage in a large skillet. Transfer the cooked sausage to a plate and saute the peppers and onion in the same skillet.

Don’t forget to scrape up all the tasty browned bits in the bottom of the pan as the vegetables are cooking. Browned bits add up to a whole lot of extra flavor and we all want that, right?

Add the sausage and potatoes to the skillet and stir to combine. Taste the hash and season with salt and pepper.

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

If you need a skillet for making hash, stir fry, and so many other recipes, this one is a favorite in my kitchen. The fish spatula pictured below is another tool that I use almost every day.

Sausage and Sweet Potato Hash

To make 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 bell pepper 
• 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 bell peppers, and mushrooms create a mouthwatering hash that is hearty and filling.

Fried cabbage makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.

Sausage Sweet Potato Hash

Roasted sweet potatoes, slightly caramelized, tossed with spicy hot sausage and baby beet greens create a delightfully simple meal.

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Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Servings: 6 servings

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Ingredients 

• ▢ 3 medium size sweet potatoes peeled and cut into ½" pieces, about 6 cups
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon kosher salt to taste
• ▢ ½ teaspoon freshly ground black pepper to taste
• ▢ 1 pound breakfast sausage of your choice regular or hot variety
• ▢ 1 medium yellow onion chopped into ½-inch pieces, about 1 cup
• ▢ 1 red, yellow, or green bell pepper chopped into ½-inch pieces, about 1 cup
• ▢ 6 cups chopped baby spinach (or baby beet greens, if you're lucky enough to have them)
• ▢ fried eggs 1-2 per person

Instructions

• Preheat the oven to 425°F. Place the sweet potatoes on a large baking sheet and drizzle with oil. Sprinkle generously with salt and pepper and toss with your hands to coat.
• Spread the potatoes across the sheet. Roast for about 30 minutes, until they are fork tender. Stir and roast a bit longer, if needed, to get a slightly crisp edge.
• When the potatoes are almost done cooking, cook and crumble the sausage in a large skillet over medium heat. Transfer the sausage to a plate.
• Saute the onion and bell pepper over medium heat in the same skillet used for the sausage. Season to taste with salt and pepper. When the vegetables are slightly tender and browned on the edges, add the sausage and roasted potatoes back to the pan and stir to combine.
• Remove from the heat and add the beet greens and/or spinach to the skillet. Toss together for a minute or two to wilt the spinach. Cover loosely with a lid to keep warm while you cook the eggs, if desired.
• When ready to eat, top each hash serving with soft eggs.

To Cook the Eggs

• In a non-stick skillet over medium heat, cook the desired number of eggs. When the whites of the eggs turn white, add just a few tablespoons of water and cover with a lid to finish cooking the rest of the egg with steam.
• Remove from the heat before the yolks solidify. The goal is lovely runny yolks to mix in with the rest of the breakfast plate. Salt and pepper the eggs to taste.

Nutrition

Calories: 270kcal · Carbohydrates: 4g · Protein: 13g · Fat: 23g · 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

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{originally published 05/1/2012 – recipe notes and photos updated 3/8/23}