Save This One-Pot Sausage and Sweet Potato Hash is my trusty answer to hectic weeknights when everyone is hungry and there is just one pan to clean afterward. It is hearty and satisfying yet bright with sweet potatoes and bursts of flavor from good sausage. Perfect when you want something warming but practical enough for everyday cooking.
I started making this after a long day when I had only sausages and sweet potatoes on hand and it got devoured before I could blink. Now my partner always requests it when we are short on time or just need some cozy food.
Ingredients
- Sausage: choose your favorite smoked or fresh variety quality sausage adds so much flavor
- Sweet potatoes: bring a natural sweetness and gorgeous color pick firm unblemished ones
- Onion: adds aromatic depth go for yellow onions for a gentle balance
- Red bell pepper: adds crunch and brightness look for deeply colored ones without soft spots
- Olive oil: for sautéing which enriches flavors use extra virgin if possible
- Garlic: for savory punch pick plump firm cloves
- Smoked paprika: for subtle smokiness I like to use Spanish-style when I can
- Fresh thyme or dried: for earthy herby notes fresh keeps the dish lively
- Salt and black pepper: for seasoning to taste always season with care
- Chopped parsley (optional): for freshness and color it lifts the final dish
Instructions
- Prep the Vegetables:
- Wash peel and dice the sweet potatoes into even half inch cubes so they cook at the same rate. Dice the onion and bell pepper. Finely chop the garlic and parsley.
- Brown the Sausage:
- Slice the sausage into rounds or bite size pieces. Warm your largest skillet over medium high heat. Add a drizzle of olive oil. Cook the sausage until caramelized on both sides which takes about five minutes. Remove and set aside. Use the flavorful oil left in the pan.
- Sauté the Aromatics:
- Lower the heat to medium. Add the onions and cook for about four minutes until translucent. Add red pepper and garlic next. Stir occasionally and sauté until everything smells incredibly fragrant about two more minutes.
- Cook the Sweet Potatoes:
- Add the diced sweet potatoes to the pan. Stir in smoked paprika and thyme. Keep everything moving for two minutes to let the spices bloom. Pour in a splash of water just enough to loosen any flavorful bits. Cover and cook stirring every couple of minutes for eight to ten minutes until the sweet potato is tender and golden at the edges.
- Combine Everything:
- Return the browned sausage to the pan. Toss everything together. Taste and adjust with more salt and pepper if needed. Cook for another two minutes uncovered so the flavors meld and hash gets slightly crisp on the bottom.
- Finish and Serve:
- Turn off the heat. Sprinkle with fresh parsley if using. Scoop generous portions onto plates and serve piping hot.
Save I am obsessed with sweet potatoes in this dish because they get caramelized on the edges and turn creamy in the center nothing else is quite as cozy. The best part is when my kids hover by the stove for “just one more bite” before I even plate it up.
Storage Tips
Let the hash cool before storing in an airtight container in the refrigerator. It will last about three days and reheats beautifully in a skillet or microwave. I sometimes crisp up leftovers with a fresh egg for a weekday breakfast.
Ingredient Substitutions
Try spicy Italian sausage for more kick or go with chicken or turkey sausage for lighter fare. Swap sweet potatoes with butternut squash or even Yukon gold potatoes if you are low on supplies. Any color bell pepper will work so choose your favorite.
Serving Suggestions
Top each bowl with a runny fried egg or add a spoonful of Greek yogurt for tang. Sometimes I serve the hash with a green salad dressed in a zippy vinaigrette to round it out. Leftovers make top notch breakfast tacos tucked into warm tortillas.
Cultural and Seasonal Context
This dish takes inspiration from classic skillet hashes that have roots in both American diners and European kitchens. It shines especially in fall and winter when sweet potatoes are at their best and the hearty flavors satisfy after blustery days.
Seasonal Adaptations
Add a handful of spinach or kale at the end for autumn greens Sprinkle with crumbled feta or goat cheese for a spring twist Try apple or pear for a hint of sweet fruit if you want to change up the season
Success Stories
I have made this hash for friends visiting from out of town and everyone asks for the recipe right away. Once my dad texted me a photo of the one he made the next week with chorizo and squash and now it is his table staple as well. You will be surprised how quickly it becomes a comfort food classic in your own kitchen.
Freezer Meal Conversion
Prepare the recipe up to returning the sausage to the pan. Let cool then store in a freezer safe container for up to two months. Thaw overnight in the fridge and reheat gently in a skillet with a splash of water or broth to bring it back to life. Works great for meal prep or unexpected guests.
Save This hash effortlessly delivers warmth and color with every bite. Make it once and it will earn a spot in your regular weeknight rotation.
Recipe FAQ
- → What sausage works best?
Use pork, chicken, turkey, or plant-based sausage. Choose your favorite for preferred flavors.
- → Can I add other vegetables?
Yes, bell peppers, spinach, or zucchini work well. Add them with onions for optimal texture.
- → How do I avoid mushy potatoes?
Dice potatoes evenly and sauté until golden. Stir occasionally for crisp edges.
- → Is this suitable for meal prep?
Absolutely! Cool and refrigerate; reheat gently in a pan to maintain texture and flavor.
- → What herbs are recommended?
Try thyme, rosemary, or parsley to enhance taste. Sprinkle fresh herbs before serving.