Savory Sweet Potato Hash
This one-pan sweet potato hash is the perfect one pot meal - sweet, savory and perfect for breakfast, brunch, or dinner.
Servings: 4
Equipment
- 1 Cast Iron Skillet or other large skillet
Ingredients
- 1 pound breakfast sausage cooked out of the casing
- 2 tablespoons olive oil or neutral oil
- 2 medium sweet potatoes diced to 1/2 inch cubes
- 1 onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- salt and pepper
- top with sliced green onions about ¼ cup
Instructions
- Remove the sausage from its casing and cook in a 12-inch cast iron skillet over medium heat until browned. Transfer to a plate and set aside.
- Add olive oil and sweet potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
- Add the onion and red bell pepper. Continue cooking until the sweet potatoes are fork-tender and the vegetables are softened.
- Stir in the garlic, chili powder, cumin, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
- Return the sausage to the skillet and stir to combine. Cook for another minute or two to heat through.
- Taste and adjust seasoning as needed. Top with sliced green onion and serve warm.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- Cut the sweet potatoes evenly. Small, uniform cubes (about ½ inch) help them cook quickly and evenly.
- Make it a full meal. Top with sunny side up eggs or poached eggs, avocado slices, or a sprinkle of cheese.
- This would be a great camping meal.
- This recipe is naturally gluten and dairy free
Nutrition
Serving: 1serving | Calories: 530kcal | Carbohydrates: 29g | Protein: 20g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 803mg | Potassium: 799mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17349IU | Vitamin C: 44mg | Calcium: 64mg | Iron: 3mg