This post may contain affiliate links. For more information, please visit my disclosure page.
This Sweet Potato and Sausage Hash is a hearty breakfast that is a great way to start the day. You’ll have all sorts of energy!
How does brunch sound to you? The weekend is here, it’s the 12th and the #12 blogger group is here with savory breakfast dishes! There are so many dishes to choose from and I’m sharing this Sweet Potato and Sausage Hash. It makes a great side dish, and to enjoy it as a complete meal, top it with an egg of your choice. Pretty tasty, right? Keep reading to see what the others made this month. I think these recipes are calling your name!
The timing was perfect for me to make this dish last weekend. My daughter, her husband and the grandkids came for a weekend visit. I had planned to make this for just “us” but I always love when I can make a dish, feed others and get some reviews on what I’m making. This time in the kitchen I had my son-in-law on chop duty and that made the prep work faster. He even cuts onions without crying – that is something I can’t do, as just a few slices in, my eyes are all teared up. It was great having help so we could get down to eating quicker! As mentioned, I topped these some easy over eggs, added a couple slices of toast and breakfast was served! With Easter and Mother’s Day coming up, this would be a great recipe to have on hand.
Ok now for a funny but true story – the DIY Guy loves hash but I mean the stuff that comes in cans like Hormel and I personally can’t stand the site of it or the smell. He says it tastes great but I will never bring myself to try it. I’ve never even cooked it up for him. He usually makes it when I’m not around – what a guy! But I do like homemade hash like today’s recipe and actually he does too though I’m not asking which one he likes better. I think I would win though 🙂
- 12 oz. breakfast sausage links
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 2 medium sweet potatoes, cut 1/2
- 1 red pepper diced
- 1/2 cup baby bella mushrooms sliced
- 1/4 teaspoon dried rosemary
- Salt and pepper to taste
- Sliced scallions for topping if desired
- In a large skillet over medium heat brown the sausage until cooked; remove and chop into 1" pieces and place to side
- Add the olive oil to the skillet and add the sweet potatoes, onions, red pepper, mushrooms, rosemary and salt and pepper,
- Saute about 15 minutes stirring frequently (sweet potatoes should be soft)
- Add the sausage back in the skillet and cook for an additional 5 minutes
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 393 Total Fat: 27g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 73mg Sodium: 789mg Carbohydrates: 21g Fiber: 3g Sugar: 9g Protein: 18g
Be sure to check out the other recipes: