The classic pairing of sausage and sweet potato come together in this flavor packed Sausage and Sweet Potato Hash. The sweet and salty combination is a welcome bite at the breakfast table.
It’s officially sweet potato season (jumps up and down). I love, love sweet potatoes, how about you? In fact, tell me your favorite sweet potato dish and inspire me. I hope you all don’t wait for Thanksgiving to enjoy them and then that’s it. In fact, I have lots of sweet potato recipes on this site and I hope I can get you to try something new.
Anyway, for this Sausage and Sweet Potato Hash, I used both white and orange sweet potatoes (yams). They are both very different and I love each variety for what they bring to the table. More on that later.
I do not make the classic, Thanksgiving, sweet potato dish with marshmallows on top. Is that odd? I didn’t grow up with that version on the table, so I never think of it as part of Thanksgiving. I prefer sweet potatoes with a crunchy walnut topping or this recipe in particular. However, I kind-of love the idea of homemade marshmallows melted over my sweet potatoes, that might turn me. We’ll see.
Sausage and sweet potato together are also very classic. The salty sweet-combination with a little bit of spice makes the perfect side dish to any meal. It’s so much better than ground beef in a recipe like this since the sausage is seasoned perfectly. Hash is not just for breakfast! This dish is really nice with roast chicken or pork, please try it.
I have been cooking with Johnsonville for as long as I can remember. I love using their fresh Italian sausage in this recipe because it is already seasoned. I don’t have to think about how much salt or pepper to add. It works…trust me.
I mentioned earlier I used the white and orange (yam) version of the sweet potato (you don’t have to). White sweet potatoes are sweeter, milder in taste and softer skinned than the orange-yam version. The orange version obviously has more beta-carotene, a great source of vitamin A. However, if sweetness is what you’re after, the white version is where it’s at.
I cubed my sweet potatoes into 1″ pieces, making sure to get them as close to the same size as possible. You want them to finish cooking at the same time.
Besides a bit of chopping, this is such an easy dish to put together. You will likely make it again and again. Pinky swear.
And it’s pretty too. Look at all that color!!
What should you serve with your sweet potato hash? These Perfect Brunch Eggs are a must and would be amazing with this hash. It would not hurt to have a sliver of coffee cake around, here are 20 Coffee Cakes Perfect for Sunday Morning. And yes the hash has sausage, but just in case, here is a recipe for making the Perfect Bacon. I do love iced coffee, but I adore Cold Brew even more. Make yourself some.
One year ago I made this Leftover Turkey-Cranberry Monte Cristo Sandwich and it was/is beyond amazing. Four years ago this Pumpkin Cheesecake made my life. Five years ago these Slow Cooked Moroccan Short Ribs made me love Moroccan spiced anything. Try them all when you can.
Have you joined our private Facebook group yet? I want to see you there!
Sausage and Sweet Potato Hash
- 2-1/2 lbs mixture of white and orange (yams) sweet potatoes, peeled and cubed
- 1 lb Johnsonville Fresh Italian Mild Ground Sausage
- 1/2 one large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon table salt
- 1 teaspoon minced fresh parsley
- Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook or they will turn to mush and not hold their shape. Drain pan and set aside.
- Meanwhile, in a large nonstick skillet over medium-high heat, brown sausage and cook through. Remove sausage and place on a towel lined plate. Add onion to the pan (if there is not enough fat leftover from the sausage you can add 1-2 teaspoons of vegetable oil) and saute for about 5 minutes. Add bell peppers, sauteing for about 5 minutes more. Stir in cumin, smoked paprika and salt. Stir sausage in and cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.
- Serving size: 1 (serves 6)
- Calories: 398
- Fat: 17 g
- Saturated fat: 6 g
- Carbohydrates: 41 g
- Sugar: 11 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 53 mg
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