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–+ servings
A close up macro shot of cooked sweet potato hash with bell peppers and sausage.
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Sausage Sweet Potato Hash

This sausage sweet potato hash is savory, satisfying, and ready in 30 minutes. Crispy breakfast sausage, tender sweet potatoes, and bell peppers seasoned with a simple spice blend. Perfect for meal prep or a lazy weekend brunch. Top with a fried egg and dig in.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 lb gluten-free breakfast sausage of choice - I use pork breakfast sausage, but turkey or chicken sausage work here too
  • 1 tablespoon olive oil
  • 1 cup yellow onion - diced, about 1/2 medium onion
  • 1 1/2 cups red bell pepper - diced, about 1 medium pepper
  • 4 cups sweet potato - diced into 1/2 inch cubes, about 2 large sweet potato
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1 tablespoon fresh parsley

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Instructions

  • Heat a large cast iron skillet over medium heat. Add the breakfast sausage, breaking it up into small crumbles with a spatula. Cook the sausage until it's browned and cooked through, which should take about 5-7 minutes. Remove the cooked sausage from the skillet and set it aside.
    Breakfast sausage crumbles browning in a cast iron skillet
  • In the same skillet, add the olive oil. Add the diced onions and cook for about 2-3 minutes, or until they start to become translucent.
    Diced onions sautéing in a cast iron skillet until golden and translucent.
  • Add the diced red bell pepper and sweet potato to the skillet with the onions. Season with salt, black pepper, cinnamon, cumin, and chili powder. Stir well to coat the vegetables with the spices.
    Sweet potatoes and bell peppers tossed with spices in a cast iron skillet.
  • Allow the mixture to cook for about 15-20 minutes, stirring occasionally, or until the sweet potatoes are tender. If the sweet potatoes are still firm after 20 minutes, you can cook for a few more minutes until they are soft.
    Tender sweet potatoes and bell peppers in a cast iron skillet.
  • Once the sweet potatoes are cooked, add the cooked breakfast sausage back to the skillet. Stir to combine and cook for an additional 2-3 minutes to heat the sausage through.
    Close-up of sausage sweet potato hash with bell peppers in a cast iron skillet.
  • Taste the sausage hash and adjust the seasonings if necessary, adding more salt, pepper, or spices to suit your preferences.
  • Stir the fresh parsley into the sausage hash.
    Finished sausage sweet potato hash in a cast iron skillet with a serving spoon.
  • Serve with eggs, if desired.

Notes

  • Gluten-Free Note: If you have celiac disease or are on a gluten-free diet, be sure to double check your ingredients are gluten-free. The breakfast sausage is one you will need to confirm while shopping. 
  • Nutritional Information: The nutritional facts are based on pork sausage and will vary depending on what type of sausage you use. 
  • Sweet Potato Size: Be sure to uniformly chop the sweet potatoes into small bite sized cubes to ensure they cook evenly. You don't want to cut your sweet potato cubes too big, as it will take too long for your sweet potato hash to cook. 
  • Vegetarian Option: For a vegetarian option, use a plant-based sausage or omit the sausage and add black beans or additional vegetables. You can also use tofu if you'd like, too. 

Nutrition

Calories: 349kcal | Carbohydrates: 23g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 729mg | Potassium: 619mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13992IU | Vitamin C: 53mg | Calcium: 46mg | Iron: 2mg
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