This sweet potato apple sausage hash is one of my favorite weekend breakfasts. Tart Granny Smith apples, chicken sausage, and fresh rosemary. All in one skillet, ready in 30 minutes.
I use both sweet potatoes and red potatoes here so it’s not too sweet. The red potatoes balance out the apples and keep this firmly in savory breakfast territory.
Top with a fried egg if you want, or eat it straight from the skillet.
Why You’ll Love this Recipe
Searching for more gluten-free savory breakfast recipes? spinach feta egg muffins / gluten-free breakfast casserole /gluten-free cottage cheese breakfast biscuits
Ingredient Notes
- Sweet potatoes – Dice them small (about ½ inch) so they cook through in the same time as everything else.
- Red potatoes – These add a savory balance to all the sweetness. Don’t skip them.
- Chicken apple sausage – I use Aidells, but any pre-cooked chicken sausage works. Check the label if you’re gluten-free. You can also use any gluten-free breakfast sausage instead. If it’s not pre-cooked like the chicken sausage is, then you’ll want to pre-cook that in the skillet first.
- Granny Smith apple – You want a tart apple here to contrast the sweet potatoes. Honeycrisp would also work.
- Fresh rosemary – Ads an earthy, savory depth that pairs really well with the sweet potatoes and apples.
Get a good crust
Don’t stir too often. Let the potatoes sit in the skillet for a few minutes at a time so they get crispy on the outside. If you’re constantly stirring, you’ll end up with soft potatoes instead of that golden crust you want.
Recipe FAQs
Yes. Pork breakfast sausage also works great here. Brown it first, break it up into crumbles, remove it from the skillet, then cook the vegetables in the rendered fat. Add the sausage back in at the end to warm through. Italian sausage would also work if you want to take it in a more savory direction.
You can dice all the vegetables and store them separately in the fridge the night before. In the morning, just dump everything in the skillet and cook. It makes weekday mornings a lot easier.
Yes. Once the hash is done, make a few wells in the mixture with the back of a spoon, crack an egg into each one, cover the skillet, and cook until the whites are set but the yolks are still runny.
Storage instructions
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat to get the crispiness back. You can use the microwave in a pinch, but the potatoes will be softer. If you’re reheating in the skillet, add a little oil or butter to help crisp things up again.
Serving suggestions
This is a filling breakfast on its own, but a fried egg on top never hurts. I like mine sunny side up so I can break the yolk over the hash.
For a bigger brunch spread, serve it alongside gluten-free banana pancakes or gluten-free quiche lorraine. You could also pair it with some fresh fruit or a simple side salad to round things out.
It also works surprisingly well as a dinner side. Try it next to roasted chicken thighs, pork chops, or even a simple rotisserie chicken on a busy weeknight.
More gluten-free breakfasts to try
Did you make this recipe?
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Sweet Potato Apple Sausage Hash
Ingredients
- 1 tablespoon olive oil - or avocado oil
- 1 cup diced yellow onion - about ½ large onion
- ½ cup diced bell pepper - about 1 small pepper
- 2 cups diced sweet potato - about 1 large sweet potato, washed and skin-on
- 1 cup diced red potatoes - about 2 small, washed and skin-on
- 6 oz pre-cooked chicken sausage - diced (I used Aidells chicken apple sausages which was 2 large links)
- 1 cup granny smith apple - diced, from 1 apple, washed and skin-on
- 2 tablespoons fresh rosemary - chopped
- ¼ teaspoon kosher salt - or to taste
- ¼ teaspoon ground black pepper - or to taste
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Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 tablespoon olive oil and ½ cup diced bell pepper and cook for about 5 minutes, until starting to soften.
- Add 2 cups diced sweet potato, 1 cup diced red potatoes, and 6 oz pre-cooked chicken sausage. Cook for 10-12 minutes, stirring occasionally, until potatoes are golden and starting to soften.
- Add 1 cup granny smith apple and cook for 3-4 minutes, until slightly softened but still have a little bite.
- Stir in 2 tablespoons fresh rosemary, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Serve immediately.
Notes
- Sausage: I use Aidells chicken apple sausage, but any pre-cooked sausage works. Pork breakfast sausage is also great here, but if it’s raw, you’ll want to cook it before starting the rest of the ecipe. If you’re gluten-free, check the label.
- Potatoes: Dice everything to about ½ inch so it cooks evenly. Don’t skip the red potatoes. They balance out the sweetness.
- Apples: Granny Smith works best because it’s tart. Honeycrisp is a good backup.
- Make it your own: Top with a fried egg, add some white cheddar, or throw in diced bacon.
- Storage: Refrigerate for 3-4 days. Reheat in a skillet for best results.
Nutrition
I really love this! Looks like fall in a skillet 🙂
This looks so yummy! This is definitely going on my breakfast bucket list 😀
Yay!!! I hope you like it!