Sausage and Sweet Potato Hash is by far one of my absolute favorite Saturday morning breakfast meals in our rotation.The hash starts on the stovetop and then finishes off in the oven. The end result is a warm skillet filled with crispy sausage and softened potatoes.
2TBextra virgin olive oilor avocado, or coconut oil, divided
1/2lbpork sausageI purchase ground "breakfast sausage" at my health food store. Chorizo is also delicious and adds a spicy twist. If the sausage is wrapped in casing remove the casing and crumble the sausage with a potato masher or wooden spoon while in the skillet.
2cupsdiced sweet potatoesabout 1 sweet potato, I like to peel the sweet potato before dicing, but that's completely up to you.
1cupdiced potatoesabout 2-3, I like red or yellow potatoes, and leave the skins on.
1cupbell pepperany color
1pinchsalt and pepperYou can add more salt and pepper once the hash is plated. Depending on your sausage you may need more or less.
3/4cupshredded cheddar cheeseoptional
herbschopped cilantro or parsley, optional
Instructions
Preheat the oven to 400F.
In a large skillet (I suggest cast iron for cooking so the hash doesn't stick to the bottom of the skillet), over medium-high heat, heat 1 tablespoon of oil. Once warmed, add the ground sausage and cook just until no longer pink (about 5 minutes). Pour the sausage into a separate bowl, and set aside.
The skillet should now be seasoned thanks to the sausage. Return the skillet to the heat and add the remaining 1 tablespoon of oil. Once warmed, add the bell pepper, sweet potato, and white potatoes.
Cook the veggies for about 10 minutes, stirring often. Add the sausage back to the skillet and stir to combine. Place the skillet in the oven.
Bake the hash for 25 minutes, until the potatoes are soft. Remove the hash from the oven and sprinkle with cheese, if desired. The cheese can be skipped. My family loves cheese with a hash and eggs.
Serve the hash warm with fresh herbs for a garnish (if desired), toast, and eggs.