Sweet Potato and Chicken Sausage Hash

This incredibly nutritious breakfast hash features a medley of sweet potato, onion, bell pepper, zucchini, and lean chicken sausage. It’s perfectly complemented by toppings such as fried eggs, creamy avocado, and a kick of hot sauce, making it a satisfying and wholesome meal. This recipe is also naturally gluten-free and dairy-free.

By David Leite

For the Hash

• 2 tablespoons avocado oil or extra-virgin olive oil
• 1 medium to large (14 oz / 400g) sweet potato, peeled and cut into 1/2-inch (12 mm) cubes (about 2 to 2 1/2 cups)
• Fine sea salt and freshly ground black pepper, to taste
• 1 medium (8 oz / 225g) red bell pepper, cored, seeded, and sliced (about 1 cup)
• 1/2 medium (4 oz / 115g) red onion, peeled and sliced (about 1 cup)
• 1 small (8 oz / 225g) zucchini, halved or quartered lengthwise then sliced crosswise 1/2-inch (12 mm) thick (1 cup)
• 4 cups (5 oz / 140g) chopped curly kale, stems removed
• 10 to 12 ounces (280-340g) fully cooked chicken sausage links, sliced 1/2 inch (12 mm) thick

For Topping (Optional)

• Fried eggs, freshly prepared
• Sliced avocado
• Hot sauce, for drizzling

Prepare and Cook the Hash

1. Sauté Sweet Potatoes: Place a large, heavy-bottomed skillet (such as cast iron) over medium heat. Once hot, add the avocado oil and swirl it to evenly coat the bottom surface of the pan. Add the cubed sweet potatoes to the skillet and season generously with a pinch of salt and freshly ground black pepper. Cook, stirring occasionally to prevent sticking and ensure even cooking, for 10 to 12 minutes, or until the sweet potato cubes begin to soften and develop a beautiful golden-brown caramelization.
2. Combine & Cook Remaining Vegetables: Stir in the sliced red bell pepper, red onion, zucchini, and the pre-sliced chicken sausage. Add another generous pinch of salt and pepper to season these new additions. Continue to cook, stirring periodically, for an additional 12 to 14 minutes, or until all the vegetables are tender and the sweet potato is fully cooked through to your liking. Season with more salt and pepper if necessary, tasting as you go.

   Tester Tip: If you notice the vegetables beginning to stick to the pan or browning too rapidly, simply cover the skillet with a lid for about 5 minutes. This creates a steaming effect that helps the vegetables soften without scorching, ensuring a perfect texture.

Serve Your Delicious Hash

1. Garnish and Serve: Divide the warm hash among serving plates. If desired, top each portion with a freshly fried egg (over easy or sunny-side-up works wonderfully), creamy slices of fresh avocado, and a drizzle of your favorite hot sauce for an extra layer of flavor and heat. Serve immediately and enjoy! Store any remaining leftovers in an airtight container in the refrigerator for up to 4 days, ready for a quick and easy reheat.

Adapted From

The Real Food Table

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Leah LeMoine

As an ardent admirer of all kinds of hash (David Leite’s Corned Beef Hash holds a special place in my heart), this sweet potato and chicken sausage hash was, quite predictably, an immense hit for me. The interplay between the sweet and savory elements was simply divine. While the core ingredients lean towards savory, the skillful caramelization of the vegetables introduces a wonderfully subtle, toasted sweetness that really rounds out the flavor profile.

Just like any truly exceptional hash, you can discern each individual ingredient, yet they come together in perfect harmony, evolving into something uniquely delightful. It’s a comforting, flavor-packed mélange that manages to be both nutritious and lighter than your typical hash, without sacrificing an ounce of its deliciousness.

My only minor quibble was the instruction to add the sausage in with the vegetables from the start. I found it didn’t brown as effectively in the crowded pan. Next time, I plan to crisp the chicken sausage first in the avocado oil, then remove it from the skillet. After the sweet potatoes have had their initial cooking, I’ll reintroduce the sausage. I believe this slight adjustment will enhance the texture of the sausage considerably.

Linda McElroy

While this sweet potato hash would undoubtedly make a phenomenal weekend breakfast, my family and I chose to enjoy it as our comforting Sunday Supper, and it was absolutely perfect. Topped with a perfectly cooked sous vide egg and drizzled with a dollop of sour cream, it transformed into the ultimate comfort meal, satisfying both body and soul.

I did find that the recommended amount of sausage, using 12 ounces, seemed to somewhat overpower the other wonderful components of the dish. I believe for my taste, next time I could comfortably reduce the chicken sausage to about 8 ounces to achieve a better balance of flavors. A final note regarding the kale: I would suggest adding it only during the last 2 or 3 minutes of cooking. I felt that it cooked down a bit too much and, consequently, its presence became somewhat lost within the overall texture and flavor profile of the hash when added earlier.

Heather Nelson

What an invigorating and protein-packed way to kickstart the day! This gluten-free breakfast skillet was generously loaded with an abundance of fresh vegetables, which I absolutely adore. I always appreciate recipes that incorporate chicken sausage, as it offers a fantastic leaner meat alternative without compromising on flavor. I particularly enjoy dishes like this that focus on highlighting the natural, fresh ingredients rather than relying heavily on an extensive list of added spices.

The sweet potatoes achieved a wonderfully crispy texture, a direct result of being cooked on their own before any other ingredients were introduced to the pan. Unfortunately, I wasn’t able to find zucchini or kale at my local store during my shopping trip. As a creative substitute, I opted for sugar snap peas and fresh basil, and they worked beautifully, adding their own unique crispness and herbaceous note.

To finish, I topped my sweet potato hash with a perfectly fried egg cooked over easy, thinly sliced avocado for richness, a dollop of full-fat Greek yogurt for a creamy tang, and a generous splash of hot sauce for a spicy kick. All these diverse flavors and textures converged harmoniously to create a remarkably crispy, rich, and incredibly fresh dish that I would highly recommend!