Sweet potato hash makes for a scrumptiously savory breakfast or brunch! Prepared with diced sweet potatoes, spicy Italian sausage, red bell peppers, onions and lots of seasoning, it’s a wonderfully colorful take on breakfast hash inspired by the autumn season.
Sweet Potato Hash, a Deliciously Colorful Breakfast
Those magnificent golden-orange hues of late summer and early fall have always been a glorious inspiration to me when it comes to cooking, breakfast being the perfect meal to showcase them in.
It’s extraordinary how a slow, sleepy morning can instantly come alive at the sound and aroma of sweet potato hash being prepared, the blazing-orange, finely diced sweet potatoes sizzling and crisping in a hot skillet along with generous bits of bright red bell peppers, spicy Italian sausage and onions.
Warm sweet potato hash spooned into a bowl and sprinkled with a touch of nutty asiago cheese and a flourish of green onion makes for an deliciously colorful and nourishing breakfast or brunch, one best enjoyed curled up on the coach still wrapped in a cozy robe.
A scrumptious little meal like this offers up an opportunity to bask a little in the colors and flavors of the season, to be warmed and inspired by them, and to enjoy the pleasure of a good, home cooked brekky made with lots of heart.
A Sweet Potato Hash Recipe for All Seasons
The beauty of sweet potato hash is that while it celebrates the colors and essence of the autumn, it’s truly a breakfast hash recipe for all seasons.
Thankfully, sweet potatoes are available year-round, and are one of those vibrant pieces of produce that cook up quickly to tender, sweet perfection. They also play deliciously with many other colorful ingredients which help to bring out their natural flavor!
For my tasty sweet potato hash recipe, I like to add savory and even mildly spicy notes by way of crumbling in a bit of spicy Italian sausage, along with some onion and red bell pepper that are caramelized together with the diced sweet potatoes.
I season everything liberally with some spices as things crisp up in my hot pan, finishing this breakfast hash off with a little cozy touch of asiago cheese that melts slightly over top of it.
Here’s a glance at my easy sweet potato hash recipe: (or just jump to the full recipe below…)
- To give this sweet potato hash some caramelized flavor, I use a nice, hot cast-iron skillet (or other heavy-bottom non-stick pan), and begin by browning my spicy sausage to create that base flavor.
- Next, I add in my aromatics, followed by my spices/seasonings, and then stir in my finely diced sweet potatoes.
- I allow things to caramelize and cook together until softened, about 10-15 minutes, then serve up the hash in bowls topped with asiago cheese, fresh parsley and green onions. A fried egg alongside (or on top of) is a delicious addition as well! 🙂
Sweet Potato Hash
by Ingrid Beer
Yield: Serves 2
Nutrition Info: 503 calories
Prep Time: 15 minutes
Cook time: 20 minutes
- Olive or avocado oil
- 2 links spicy Italian sausage, casing removed
- 2 small sweet potatoes, peeled and diced into tiny cubes
- 1 small onion, diced
- 1 red bell pepper, cored and seeded, and finely diced
- Black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon granulated onion
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon Italian seasoning
- 2 teaspoons chopped fresh flat-leaf parsley
- 1 green onion, chopped
- 1/4 cup grated asiago cheese
- Place a large non-stick saute pan over medium-high heat; once hot, add about 1 tablespoon of oil and crumble the spicy sausage into the pan allowing it stay relatively chunky, and brown it for a several minutes.
- Next, add into the pan the onion and the red bell pepper, and saute those with the sausage for a few moments until golden-brown (if a little more oil is needed, add in a drizzle of olive oil); add in a pinch or two of salt and freshly ground black pepper, plus the paprika, granulated onion, granulated garlic and Italian seasoning, and stir to combine.
- Stir in the diced sweet potatoes, cover, and cook until things start to caramelize and soften a bit, for about 10-15 minutes, stirring occasionally.
- Finish the hash by adding the chopped parsley and green onion, and fold those in; spoon the hash into bowls or plates, and top with the grated asiago cheese. Serve with a fried egg alongside, if desired.
Tips & Tidbits for my Sweet Potato Hash:
- Keep things a bit spicy, or even sweet: The choice is yours as to whether you’d like to use spicy Italian sausage, or the sweet variety. I like a little kick in my breakfast hash, so I opt for spicy sausage; but the sweet Italian sausage is delicious as well, and keeps things a bit sweeter.
- Finely dice the sweet potatoes for faster cooking: A potato hash is all about finely diced potatoes, so that they brown up and soften quickly in the pan. Sweet potatoes cook up quicker than traditional russet or waxy potatoes, so when diced up nice and small, they typically only take about 10-15 minutes to soften up.
- Sprinkle on the cheese: Savory and nutty asiago cheese is a scrumptious topper when grated over top of a bowl of this sweet potato hash, but you can certainly use parmesan, mozzarella or even grated cheddar (white or yellow) for flavor.
- Prepare ahead for an easy potato hash: You can cook up this hash the day before you plan on serving it, then allow it to cool completely before storing it in a covered container to prevent extra steaming. Once ready to enjoy, simply reheat in the skillet, top with cheese, parsley and green onion, and enjoy!
- Serve with eggs for added protein: My hubby loves to cook up a fried egg to serve atop of this delicious breakfast recipe, and this is great for a bit of added substance and protein. Scrambled eggs are a tasty addition too, as is buttered toast.
Cook’s Note: This recipe was originally published in 2013, and has been updated with even more love!