This is a one-skillet hash built around cubed sweet potatoes and chicken sausage, seasoned with cumin and chilli and ready in 35 minutes. It works as a weekend breakfast or a fast weeknight dinner — the kind of meal that requires almost no planning and leaves very little washing up. The honest reason to make it: it’s filling, it reheats well, and it actually tastes good on a Tuesday night when you have nothing else figured out.
The short version of why this works
Two things make this hash worth the effort. First, the sweet potatoes need to go into the pan alone and get a proper head start — they take significantly longer than the sausage, and if you add everything at once you end up with grey, steamed potato instead of something golden. Second, resist the urge to stir constantly. Press the cubes down, leave them alone for a few minutes, and let the pan do the work. That contact time is what builds the crust. The sausage goes in later and browns quickly in the fat already in the pan, so the whole dish develops real colour without any extra steps.
Mistakes to avoid
- Cutting the sweet potato too large. Chunks bigger than ¾ inch won’t cook through in the time the recipe allows. Aim for even, roughly ½-inch cubes so everything finishes at the same time.
- Using a cold pan. Add the oil to a pan that’s already hot over medium-high heat. A cold start means the potatoes absorb oil and turn soggy before they brown.
- Crowding the skillet. If your pan is smaller than 12 inches, cook the sweet potatoes in two batches. Too much in the pan at once traps steam and kills the crust.
- Not draining the sausage if it’s very fatty. Some chicken sausage brands release more liquid than others. If the pan looks wet after the sausage goes in, tilt it and spoon off the excess before the final seasoning — skip the garnish at this point too, not worth the extra dish.
- Forgetting the tablespoon of water. It’s not in the ingredient list but it appears in the instructions — add it when the potatoes need help steaming through in the middle of cooking. A small splash loosens any stuck bits and finishes the interior without burning the outside.
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to 4 days. To reheat, spread the hash in a single layer in a dry skillet over medium heat for 5 to 7 minutes, stirring once or twice — this brings back some of the texture that a microwave kills. The microwave works in a pinch (2 minutes on high, covered), but the potatoes go soft. This hash also freezes reasonably well: portion it into freezer bags, press flat, and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the skillet. It’s a solid candidate for Sunday meal prep — make a full batch and use it across the week.
Sweet Potato and Chicken Sausage Hash
Ingredients
- 3 cups sweet potato cubed
- 2 tablespoons olive oil divided
- 1 ½ cups onion chopped ; about 1 large onion
- ½ cup green bell pepper chopped
- 2 cloves garlic minced
- 12 ounces chicken sausage casings removed if applicable
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chilli powder
- ¼ cup fresh cilantro chopped
- 1 tablespoon water for steaming sweet potatoes
Instructions
- Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed skillet or cast iron skillet over medium-high heat until the oil shimmers.
- Break the chicken sausage into small bite-sized pieces and add to the hot skillet. Cook for 4–5 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
- Transfer the cooked sausage to a plate lined with paper towels to drain, leaving the rendered fat in the skillet.
- Add the remaining 1 tablespoon of olive oil to the skillet along with the chopped onion, green bell pepper, and minced garlic. Stir to combine. Cook for 3 to 4 minutes, or until green peppers soften. Remove from skillet and set aside.
- If the skillet looks dry, add an additional drizzle of olive oil. Increase heat to medium and let the oil heat for 30 seconds.
- Add the cubed sweet potatoes to the skillet in a single layer. Add 1 tablespoon of water, then immediately cover with a lid to create steam.
- Cook the sweet potatoes covered for 5–6 minutes, shaking the pan once halfway through, until they are fork-tender but still hold their shape. Drain the water from the pan if needed.
- Return the sausage and sautéed vegetables to the skillet. Sprinkle in the cumin, chilli powder, salt, and black pepper. Stir to coat everything evenly. Cook uncovered for 5–7 minutes, stirring every 90 seconds or so, until the sweet potatoes develop golden-brown crispy edges.
- Once done, remove from heat and top with chopped cilantro. Serve hot. For a complete breakfast, add a poached or fried egg on top. This also works as a side dish alongside grilled chicken or a green salad.
Nutrition
Frequently asked questions
Can I use regular pork sausage instead of chicken sausage?
Yes, pork sausage works fine here. It will release more fat than chicken sausage, so drain the excess from the pan before adding your spices or the hash can turn greasy.
Do I need to peel the sweet potatoes?
Peeling is recommended for the best texture — the skin can turn chewy and tough when pan-fried at high heat. If you’re short on time, scrub them well and leave the skin on, but expect a slightly different bite.
My sweet potatoes are burning on the outside but still hard inside — what went wrong?
The heat is too high or the cubes are too large. Turn the heat down to medium, add a tablespoon of water to the pan, and cover loosely for 2 to 3 minutes to steam the centres through before uncovering to finish browning.
Is this recipe gluten-free?
The base recipe is gluten-free, but it depends entirely on your sausage brand. Check the label — some chicken sausages contain breadcrumbs or wheat-based fillers, so this is worth verifying before you buy.
Can I add vegetables to bulk it out?
Bell peppers and red onion are the most practical additions — dice them small and add them to the pan about 5 minutes after the sweet potatoes. Zucchini works too but releases a lot of water, so add it later and keep the heat high.
Can I make this ahead for the week?
Yes, this is one of the better recipes for batch cooking. Cook a full batch, cool it completely, and refrigerate in portions for up to 4 days. Reheat in a skillet rather than the microwave if you want the potatoes to stay firm.
Try these next
- Fluffy buttermilk pancakes for a full breakfast spread
- Avocado toast with poached egg if you want something lighter
- Golden buttermilk waffles for weekend mornings
- Sizzling chicken quesadillas for another fast weeknight option
