This Sweet Potato Hash with Sausage is a flavorful, wholesome breakfast or brunch option that’s both satisfying and nutritious.
Packed with protein from sausage and fiber-rich veggies like sweet potatoes and Brussels sprouts, it supports steady energy throughout the morning.
Quick, easy, and meal-prep friendly, it’s low in carbs, high in healthy fats, and perfect for a balanced, everyday meal.
Sweet Potato Hash with Sausage
Equipment
- 1 Large skillet
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Ingredients
- 1 lb 450 g bulk pork sausage (Italian, breakfast, or spicy)
- 1 medium sweet potato peeled and diced (~2 cups)
- 8 oz 225 g Brussels sprouts, quartered (~2 cups)
- 1 medium bell pepper diced (~1 cup)
- ½ small red onion sliced (~½ cup)
- 2 garlic cloves minced
- 1 –2 tsp avocado oil olive oil, ghee, or butter (optional, as needed)
- Optional: Fried egg and chopped fresh cilantro for garnish
Instructions
- Prepare the Sausage: Begin by heating a large skillet over medium-high heat. Add the bulk pork sausage directly to the dry pan—no need for extra oil, as the sausage will release its own fat. Using a wooden spoon, break the sausage into small crumbles. Cook it evenly, stirring occasionally, until it is fully browned and cooked through, about 8–10 minutes. The sausage should have a rich, golden color and a savory aroma. Once cooked, transfer the sausage to a plate lined with paper towels to drain excess fat. Keep the flavorful fat in the skillet—it will enhance the taste of the vegetables in the next steps.
- Cook the Sweet Potatoes and Brussels Sprouts: Without wiping out the skillet, add the diced sweet potatoes and quartered Brussels sprouts to the sausage fat. These hearty vegetables will soak up the sausage flavor. Spread them evenly across the skillet to ensure they cook uniformly. Cover the skillet with a lid and allow the vegetables to steam for 5 minutes. This initial steaming softens them slightly while retaining some firmness. After 5 minutes, remove the lid and continue cooking for another 5 minutes, stirring occasionally to prevent sticking.If the vegetables begin to stick to the pan, add 1 teaspoon of your chosen oil to keep everything moving smoothly.
- Add Bell Pepper, Onion, and Garlic: Once the sweet potatoes and Brussels sprouts are tender but still slightly crisp, it’s time to add more flavor and color. Stir in the diced bell pepper, sliced red onion, and minced garlic. The bell pepper will add sweetness, the onion will bring a mild bite, and the garlic will infuse the hash with a rich, aromatic base. Cook the mixture uncovered for 8–10 minutes, stirring frequently. You want the vegetables to soften to your preferred texture while maintaining a vibrant color and fresh flavor.
- Combine Sausage with Vegetables: Return the cooked sausage to the skillet with the vegetables. Gently fold the sausage into the hash, ensuring every piece of sausage is evenly distributed. Allow the mixture to cook together for 2–3 minutes, just until everything is heated through. This step lets the flavors meld beautifully, creating a savory, well-rounded dish. Taste and season with a pinch of salt and pepper if needed, keeping in mind that the sausage is already seasoned.
- Serve and Garnish: Once everything is perfectly combined and heated, transfer the hash to serving plates. For an extra special touch, top each serving with a fried egg—its runny yolk adds richness—and sprinkle with fresh chopped cilantro for brightness and color. Serve immediately while warm. This dish pairs beautifully with your morning coffee or a fresh fruit side, making it a satisfying, hearty, and wholesome breakfast or brunch option.
Notes
- Choose your sausage wisely: Italian, breakfast, or spicy sausage all work well; pick based on your preferred flavor profile.
- Veggie prep matters: Dice the sweet potato evenly to ensure uniform cooking; quarter Brussels sprouts for a tender-yet-crisp texture.
- Oil optional: Use oil only if needed to prevent sticking, as the sausage releases enough fat to cook the vegetables.
- Adjust seasoning: Taste the hash before serving; add salt, pepper, or smoked paprika to enhance flavor.
- Add toppings: A fried egg, fresh herbs, or a sprinkle of hot sauce can elevate the dish.
- Make it meal-prep friendly: This hash keeps well in the fridge for 3–4 days and can be reheated easily.
Chef’s Secrets For Perfect Hash
One of the secrets to an amazing sweet potato hash lies in layering flavors.
Start by browning the sausage thoroughly; the rendered fat is full of flavor and will coat the vegetables, creating a natural, savory base.
Don’t rush the vegetable cooking process—allow the sweet potatoes and Brussels sprouts to soften gradually, which ensures they remain tender but not mushy.
Stirring occasionally, rather than constantly, lets the edges caramelize for added depth.
Finally, adding the softer vegetables and aromatics later preserves their texture, color, and fresh taste, giving the hash a vibrant and appetizing finish
Serving Suggestions To Impress Guests
This sweet potato hash shines as a standalone breakfast, but it’s versatile enough to serve alongside other dishes.
Top with a perfectly fried egg to add creaminess and extra protein, or serve with a slice of crusty bread to soak up the flavorful juices.
For a brunch twist, pair the hash with fresh fruit, a light green salad, or avocado slices.
A drizzle of hot sauce, salsa, or a sprinkle of fresh herbs like cilantro or parsley can take the dish to the next level, creating a balanced, colorful, and visually appealing plate.
Storage Tips For Best Results
Sweet potato hash stores beautifully for meal prep or leftovers.
Allow the cooked hash to cool completely before transferring it to an airtight container.
Refrigerated, it will last 3–4 days and can be reheated on the stove over medium heat or in the microwave until warmed through.
For longer storage, freeze the hash in portions for up to 2 months; thaw overnight in the fridge before reheating.
To maintain texture, avoid overcooking during reheating, and if necessary, add a teaspoon of oil to revive the vegetables’ vibrancy.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Replace the sausage with plant-based sausage or sautéed mushrooms for a hearty, protein-rich alternative. Use extra olive oil or ghee to add flavor, and season with smoked paprika or soy sauce to enhance the savory notes.
2. What other vegetables work well in this hash?
You can easily customize this hash with zucchini, kale, spinach, carrots, or cauliflower. Just adjust cooking times to ensure each vegetable reaches the desired tenderness without becoming mushy.
3. Can I prep ingredients ahead of time?
Absolutely. Dice your sweet potatoes, slice Brussels sprouts, and chop peppers and onions a day ahead. Store them in airtight containers in the fridge for faster weekday cooking.
4. How can I make this hash lower in fat?
Choose lean sausage or turkey sausage to reduce fat content. You can also drain excess fat from the skillet after browning the meat, or skip additional oil entirely, relying on the natural flavors of the sausage.
5. What is the best way to reheat leftovers?
For best results, reheat in a skillet over medium heat with a splash of oil to restore crispiness. Microwaving works too, but the vegetables may soften slightly. Adding a fresh topping, like a fried egg or herbs, enhances flavor and freshness.
