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Chicken Sausage & Sweet Potato Hash - A Hearty, Flavor-Packed Skillet Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound chicken sausage (pre-cooked or raw; choose your favorite flavor like Italian or smoked)
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2–3 tablespoons olive oil (or avocado oil)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 1–2 teaspoons apple cider vinegar or lemon juice, for finishing
  • Fresh parsley or chives, chopped, for garnish
  • Optional add-ons: eggs for topping, shredded cheese, hot sauce

Method
 

  1. Prep the ingredients. Peel and cube the sweet potatoes into even 1/2-inch pieces. Dice the onion and peppers, and mince the garlic. Slice the chicken sausage into coins or crumble it if it’s raw and caseless.
  2. Par-cook the sweet potatoes. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sweet potatoes with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until starting to soften and brown at the edges. If they brown too quickly, lower the heat and add a splash of water to steam for 1–2 minutes.
  3. Brown the sausage. Push the sweet potatoes to one side. Add another tablespoon of oil to the open side. Add the sausage and cook 3–5 minutes, stirring, until browned and heated through. If using raw sausage, fully cook until no longer pink.
  4. Soften the veggies. Add the onion and peppers to the skillet with a pinch of salt. Cook 5–7 minutes, stirring, until the onions are translucent and peppers are tender. Add the garlic and cook 30 seconds until fragrant.
  5. Season the hash. Sprinkle in smoked paprika, cumin, and red pepper flakes. Toss everything together so the spices coat the veggies and sausage. Taste and add salt and black pepper as needed.
  6. Crisp and finish. Let the hash sit undisturbed for 2–3 minutes to develop crispy bits on the bottom, then stir and repeat once more. When the sweet potatoes are fork-tender, turn off the heat and splash in the vinegar or lemon juice. Toss to brighten the flavors.
  7. Optional eggs. If you like, fry or poach a few eggs and serve them on top of the hash. The runny yolk makes a great sauce.
  8. Garnish and serve. Sprinkle with fresh parsley or chives. Add hot sauce or a little shredded cheese if you want extra richness.