Sweet Potato Hash with Sausage
A savory, nutritious breakfast or brunch hash with tender sweet potatoes, Brussels sprouts, bell peppers, and savory sausage. Quick to prepare, fiber-rich, high in protein, and full of flavor—perfect for weekday mornings or weekend meal prep.
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.
