Few meals are as satisfying as a hearty hash—a delicious mix of crispy, starchy vegetables and savory meat, all cooked together in one pan. This recipe for sweet potato hash with sausage & onions elevates that classic comfort with a sweet and savory twist. The natural sweetness and creamy texture of the sweet potato perfectly balance the salty, savory pork sausage and the deeply caramelized onions.
This is the ultimate one-pan meal that works for any time of day. It’s quick enough for a weeknight dinner, impressive enough for a weekend brunch, and so packed with flavor that it’s guaranteed to be a new family favorite. Once you try the combination of tender sweet potatoes and savory sausage, you’ll never go back to boring breakfasts again.
Why You’ll Love This Recipe
- Perfect Sweet & Savory Balance: The sweetness of the potatoes is the ideal counterpoint to the saltiness of the sausage, creating an addictive flavor blend.
- One-Pan Simplicity: Everything cooks in a single skillet, which means minimal mess and easy cleanup.
- Fast and Hearty: It’s a complete meal with protein and carbohydrates that comes together in under 30 minutes.
- Versatile for Any Meal: Serve it for breakfast, brunch, dinner, or even as a flavorful side dish.
- Budget-Friendly: Made with simple, inexpensive ingredients that are easy to keep stocked in your kitchen.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) ground pork breakfast sausage (or ground turkey sausage)
- 2 medium sweet potatoes, about 1 1/2 lbs (680 g) total, peeled and diced into 1/2-inch (1.2 cm) cubes
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp dried sage or thyme (optional, but great with sausage)
- 1/2 tsp salt (or to taste, adjust after cooking sausage)
- 1/4 tsp black pepper
- 1 tbsp (15 ml) maple syrup or brown sugar (optional, to enhance sweet flavor)
- Optional for Serving: 4 large eggs, hot sauce, chopped parsley
Equipment
- Large cast-iron skillet or heavy-bottomed skillet (12-inch is ideal)
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Cook the Sausage: Heat the olive oil in your large skillet over medium-high heat. Add the ground sausage and break it up with a spatula. Cook for 5–7 minutes until it is fully browned and no pink remains. Use a slotted spoon to remove the sausage from the skillet and set it aside, leaving about 1 tablespoon of the sausage fat in the pan for flavor (drain the rest).
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet in a single layer. Cook for 10–12 minutes, stirring every 3–4 minutes, until the potatoes are tender and have developed some crispy, browned edges.
- Sauté Onions: Reduce the heat to medium. Add the diced onion to the skillet and cook for 5–7 minutes, stirring occasionally, until the onion is soft and starting to caramelize.
- Season and Combine: Stir in the minced garlic, dried sage (or thyme), salt, and pepper. Cook for 1 minute until fragrant. Return the cooked sausage to the skillet along with the optional maple syrup or brown sugar. Toss everything together until fully combined and heated through.
- Serve (Optional Eggs): To make this a complete breakfast, push the hash to one side of the skillet, crack 4 eggs into the empty space, and cook until the whites are set and the yolks are done to your liking (about 3–5 minutes). Serve the hot hash immediately with the eggs on top, garnished with fresh parsley or a dash of hot sauce.
Substitutions and Variations
- Protein: Swap the breakfast sausage for cubed chorizo (omit the salt and oil, as chorizo is very fatty), diced ham, or crumbled, seasoned ground beef.
- Potatoes: You can easily use Yukon Gold potatoes or peeled butternut squash instead of sweet potatoes. The cooking time will be similar.
- Spices: For a smoky flavor, add 1/2 tsp of smoked paprika when you add the garlic. For a kick of heat, add a pinch of red pepper flakes or a diced jalapeño along with the onion.
- Make it Cheesy: Stir in 1/2 cup (55 g) of shredded cheddar or Monterey Jack cheese during the last minute of cooking until melted.
Pro Tips and Common Mistakes to Avoid
- Uniform Dice is Key: Dice your sweet potatoes into small, even cubes (about 1/2 inch). If the cubes are too large or uneven, the hash will take much longer to cook, and some pieces will be burnt while others are still hard.
- Don’t Overcrowd the Pan: For true crispiness, the potatoes need space to touch the bottom of the pan. If your skillet is too small, cook the potatoes in two batches and combine them at the end.
- Cook the Sausage Separately: This step is important! Cooking the sausage first allows you to drain off the excess fat, which prevents your sweet potato hash from becoming greasy and soggy.
- Cast-Iron Skillet: A cast-iron skillet is ideal for hash because it retains heat so well, creating a deeper, better crisp on the potatoes.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can peel and dice the sweet potatoes up to 2 days in advance. Store them covered in a bowl of cold water in the refrigerator to keep them from turning brown. Drain and pat dry before cooking.
- Storage (Leftovers): Store leftover hash in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cooked hash freezes well. Cool it completely, then freeze it in a sealed container or bag for up to 3 months.
- Reheating: To restore the crispiness, reheat the hash in a skillet over medium heat, stirring occasionally, or spread it on a baking sheet and reheat it in a 400°F (200°C) oven for 10–15 minutes.
Serving Suggestions
This hash is incredible on its own, but it’s best served hot with a fried or poached egg on top, allowing the runny yolk to coat the savory potatoes. Serve with a side of toasted sourdough bread, a drizzle of hot sauce, or a simple fresh fruit salad to brighten the plate.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1/4 of the hash
- Calories: 450 kcal
- Protein: 25 g
- Fat: 28 g
- Carbohydrates: 28 g
Note: These are approximations and can vary based on the fat content of the sausage and the use of optional toppings.
FAQs
Q: Why aren’t my sweet potatoes getting crispy?
A: Your potatoes likely aren’t getting crispy for a few reasons: 1) They are diced too large, 2) The pan is overcrowded, or 3) You didn’t use enough cooking fat. Make sure the heat is medium-high and only stir the potatoes every 3–4 minutes to give them time to brown.
Q: Do I have to peel the sweet potatoes?
A: No, you don’t! The skin is full of fiber and nutrients. If you wash the potatoes well, you can leave the skin on. It will actually add a little bit of rustic texture to the hash.
Q: Can I use pre-cooked, cubed sweet potatoes?
A: While you can, they won’t get as crispy. Pre-cooked potatoes have too much moisture. If you use them, you should brown them quickly and skip the initial 10-minute cooking time.
Q: Can I use ground beef or ground turkey instead of sausage?
A: Yes, substitute the sausage with the same amount of ground beef or turkey. You will need to season the meat with extra salt, pepper, sage, and perhaps a pinch of red pepper flakes to mimic the rich flavor profile of sausage.
Q: How can I keep the hash warm while I cook the eggs?
A: After the hash is fully cooked, turn the heat on the skillet down to its lowest setting. Push the hash to one side and cook the eggs in the empty space. The residual heat from the cast-iron will keep the hash perfectly warm.
Sweet Potato Hash with Sausage & Onions
Equipment
- Large cast-iron or heavy-bottomed skillet (12-inch)
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) ground pork breakfast sausage (or turkey sausage)
- 2 medium (680 g) sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp dried sage or thyme (optional)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tbsp (15 ml) maple syrup or brown sugar (optional)
- 4 large eggs (optional, for serving)
- hot sauce and fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high. Add sausage and cook 5–7 minutes, breaking it up until browned. Remove with slotted spoon, leaving 1 tbsp fat in pan.
- Add diced sweet potatoes in a single layer. Cook 10–12 minutes, stirring every 3–4 minutes, until tender with crispy edges.
- Add diced onion and cook 5–7 minutes until softened and caramelized.
- Stir in garlic, sage/thyme, salt, and pepper. Cook 1 minute until fragrant. Return sausage to pan with optional maple syrup or sugar. Toss to combine.
- Optional: Push hash to one side of skillet. Crack eggs into empty space and cook 3–5 minutes until whites are set. Serve hot with parsley or hot sauce.
