I created this sausage and sweet potato hash to highlight the best sweet and savory flavors of the season. It’s a great option for breakfast, brunch or dinner when you’re craving something tasty, filling and easy to make.
Sausage and Sweet Potato Hash
Sweet potato season is finally here, and I couldn’t be more excited. For this sausage and sweet potato hash, I like to use both white and orange sweet potatoes (or yams) because they each bring something special to the dish. The contrast in flavors makes every bite a little adventure.
Sausage and sweet potato are a classic pair, and they really shine together in this hash. The combo of salty and sweet with a hint of spice takes is perfection, and I love using Italian sausage since it’s already seasoned just right. Trust me, this dish is so much better than using ground beef, and it’s perfect as a side for roast chicken or pork. Plus, those white sweet potatoes -they add a mild sweetness that balances everything out nicely.
Why I Love This Recipe
- I love how versatile this hash is; it works for any meal and can be customized with whatever veggies I have.
- The vibrant colors make it visually appealing and perfect for sharing.
- The leftovers are just as tasty and make for a quick meal later in the week.
Ingredients
Here’s a quick look at each ingredient in this recipe:
- White and Orange Sweet Potatoes: I use both because they add different flavors. The white ones are sweeter and milder, while the orange ones bring heartiness to the dish.
- Italian Sausage: Feel free to use mild or spicy.
- Yellow Onion
- Green and Red Bell Peppers: I use both to add color, crunch and flavor.
- Salt
- Ground Cumin: I have found cumin complements the sausage and sweet potatoes perfectly.
- Smoked Paprika: Add a subtle smokiness that doesn’t overwhelm the other flavors.
- Fresh Parsley
How To Make Sausage and Sweet Potato Hash
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step 1: Bring a large pot of salted water to a boil. I like to use just enough salt so it adds a bit of flavor to the sweet potatoes. Once boiling, add the cubed sweet potatoes and let them cook for about 4-5 minutes, or until they’re almost tender. Just be careful not to overcook them; otherwise, they’ll turn to mush and lose their shape. When they’re ready, drain the pot and set the sweet potatoes aside.
- Step 2: Meanwhile, heat a large nonstick skillet over medium-high heat. I usually brown the sausage until it’s cooked through, then remove it from the skillet and place it on a towel-lined plate. If there isn’t enough fat left in the pan, feel free to add 1-2 teaspoons of vegetable oil. Next, add the onion and sauté it for about 5 minutes until it’s softened.
- Step 3: Now, toss in the bell peppers and sauté for another 5 minutes. I love the color and flavor they bring! Stir in the cumin, smoked paprika, and salt. Gently fold in the sausage and sweet potatoes to warm everything up, being careful not to break up the sweet potatoes. Finally, transfer the mixture to a serving dish and sprinkle with a bit of parsley for a fresh touch.
Recipe Tips
Here are a few tips to help you get the most out of this recipe:
- I cube my sweet potatoes into 1-inch pieces to make sure they cook evenly and finish cooking at the same time.
- If you prefer a little kick, use spicy Italian sausage. It adds an extra layer of flavor that really amps up the dish. Red pepper flakes can be used to spice up individual portions.
- Don’t skip the fresh parsley at the end; it brightens everything up.
- Leftovers taste just as good the next day, so don’t hesitate to make a big batch. They reheat well and are great for quick meals.
- Feel free to swap in other veggies based on what you have. Zucchini or spinach can be great additions if you want to mix it up.
Storage and Freezing
Here’s how I store my sweet potato hash for enjoying at a later time:
- I store leftovers in an airtight container in the fridge for up to 4 days. It makes for a quick meal when I’m in a rush.
- If you want to keep it longer, you can freeze individual portions. Just make sure they’re in freezer-safe containers, and they’ll last for about 2-3 months.
- When reheating, I like to use a skillet on low heat to bring it back to life. It helps maintain that nice texture instead of making it soggy in the microwave.
- If the sweet potatoes seem a bit dry after reheating, I’ll add a splash of broth or water to help moisten them up.
More Sweet Potato Recipes
If you’re looking for more ways to enjoy sweet potatoes, check out more of my sweet potato recipes:
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Sausage and Sweet Potato Hash
This sausage and sweet potato hash highlights the best sweet and savory flavors of the season. it’s a great option for breakfast, brunch or dinner when you're craving something tasty, filling, and easy to make.
Servings: 6
Calories: 398kcal
Ingredients
- 2-1/2 lbs. mixture of white and orange (yams) sweet potatoes peeled and cubed into bite-sized pieces
- 1 lb. fresh Italian ground sausage mild or spicy
- 1/2 one large yellow onion, finely diced
- 1 large green bell pepper, finely chopped
- 1 large red bell pepper, finely chopped
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. table salt
- 1 tsp. minced fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and boil for 4-5 minutes, or until they’re almost tender. Don’t overcook them, or they’ll turn to mush and lose their shape. Drain the pot and set the sweet potatoes aside.2-1/2 lbs. mixture of white and orange (yams) sweet potatoes
- Meanwhile, in a large nonstick skillet over medium-high heat, brown the sausage and cook it through. Remove the sausage and place it on a towel-lined plate. If there isn’t enough fat left in the pan, add 1-2 teaspoons of oil (any), then add the onion and sauté for about 5 minutes.1 lb. fresh Italian ground sausage, 1/2 one large yellow onion, finely diced
- Add the bell peppers and sauté for another 5 minutes. Stir in the cumin, smoked paprika, and salt. Gently stir in the sausage and cooked sweet potatoes to warm them up, being careful not to break up the sweet potatoes. Transfer to a serving dish and sprinkle with parsley.1 large green bell pepper, finely chopped, 1 large red bell pepper, finely chopped, 1 tsp. ground cumin, 1 tsp. smoked paprika, 1/2 tsp. table salt, 1 tsp. minced fresh parsley
Video
Notes
For optimal outcomes when making this sausage and sweet potato hash, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Sausage and Sweet Potato Hash
Amount Per Serving (302 g)
Calories 398
Calories from Fat 186
% Daily Value*
Fat 20.7g32%
Saturated Fat 6.8g43%
Polyunsaturated Fat 4.2g
Monounsaturated Fat 8.2g
Cholesterol 54mg18%
Sodium 545mg24%
Potassium 1141mg33%
Carbohydrates 37g12%
Fiber 5.1g21%
Sugar 13g14%
Protein 16g32%
Vitamin A 1358IU27%
Vitamin C 88mg107%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Yvonne says
I make a 15 bean soup with sausage and recently threw in some diced sweet potato. Yummy!
Cathy says
Thanks for sharing!
Moni says
Would you share your bean soup recipe w/sausage? Thanks!
Tera says
I make something similar and often top it with a sunny side up egg… delicious!
Cathy says
Yeah that is also a good option, especially if your going to serve with breakfast. Thanks for dropping by.
Julia says
OH MAN! This was so good. made it for brunch and everyone loved this hash!
Cathy says
You too!
Erin says
Absolutely loved this sausage and sweet potato hash! The mix of white and orange sweet potatoes adds great texture, and the spices really bring everything together. It was easy to make and tasted fantastic for both breakfast and dinner. This recipe is a keeper!
Nan says
Cathy, you’ve done it again! This sausage and sweet potato hash is amazing. Your recipes always turn out so good, and this one is no exception. The flavors are spot on, and it’s super easy to whip up. I can always count on your recipes to impress!
Carol says
I made this sausage and sweet potato hash for dinner, and it was a hit! The combination of sweet and savory flavors is incredible, and the Italian sausage adds just the right amount of seasoning. I love how versatile it is, too; I’ve enjoyed it for breakfast and as a side with roast chicken. I’ll definitely be making this again!
Tammy says
I used regular white potatoes and like it just the same
wendy says
This is so good ! Terrific flavor combination. I was pleasantly surprised. I will definately make again.!
Cathy says
Glad you liked it!!
Karen Harris says
Just made this it was delicious ,couldn’t find the white sweet potatoes , used extra yellow & sprinkled cinnamon on when finished , tasted great .
bellini says
I am looking for something different to add to our breakfasts over the holidays. I am quite sure I have found a winner.
Dana says
We had this tonight and loved it! Served it along side scrambled eggs and fruit. The perfect breakfast for dinner. Thanks!
Cathy says
Glad to hear it!!
Hilda says
OMG I make this today and it’s just delishhhh, Idid fried and egg and put it on top for breakfast, no words how good was! Thanks!
Nidia says
I tried it this morning, me and my husband love it. I served for breakfast and top it with over easy eggs. Thank you.
Amanda says
We loved this so much! My husband hates leftovers but willingly ate this multiple days in a row. I’m making it tomorrow for Christmas breakfast for the whole family. I’m making the meat and vegetable portion ahead of time to cut down on time needed tomorrow morning. All I will need to do is heat that up and boil the potatoes. Merry Christmas!
Jennifer says
A friend gave us some venison sausage and I wasn’t sure what I wanted to use it in, and I came across this recipe. It was delicious!!! I never was a fan of sweet potatoes but they were fantastic in this dish because it was more on the savory side. Thank you for the wonderful recipe, I’ll be sure to make this many more times in the future!
Tammy says
I made this but i roasted the potatoes instead and they held their shape better. Also i added garlic and ground pepper with the onions. It turned out amazing!
Jen says
I just made this last week and it was AMAZING! I added apples to the recipe (same time as bell peppers) and would definitely do it again. Love that I only used on pot for this!