It’s no secret breakfast and brunch dishes are a niche I thrive in, both in creating and enjoying! The HIH Sage Sausage Gravy and Make Ahead French Toast Casserole are among my top viewed posts! I’ve been making the HIH Rustic Sweet Potato and Sausage Hash for YEARS. It’s savory, it’s sweet, and it’s as easy! Oh, and it’s freaking delicious. Sometimes, when you bring a dish you leave the leftovers with the hostess…not this dish. You’ll want to take the leftovers with you, if there are any!
The first version of this recipe came to be after my first girlfriends became Mothers and going out for girl’s brunch was quite a bit more difficult than one of us hosting. The tough part about hosting vs. going to a restaurant is making sure that anyone with special dietary desires or needs can enjoy the whole experience. Breakfast and brunch can be tough for those steering clear of dairy, eggs and gluten, but this dish checks all the boxes without sacrifice!
Another tough part of potluck girl’s brunch is getting up and going AND getting a dish ready to go. This hash is perfect to make ahead, toss in an oven safe casserole dish and reheat when you’re ready to eat! Better yet, get yourself my favorite and most used pan, the Le Creuset braiser pan . You can cook, store, reheat, and serve in the same gorgeous pan! We all need that kind of flexibility in our lives. Whether you’re having a brunch potluck, meal prepping for the week or needing to take a dish to friend or neighbor in need you’ll want this recipe in your queue.
Keys to Success
- Remember breakfast sausage is salty! Usually, I’m reminding you not to forget salt! In this case, you’ll want to add salt with light hand, tasting as you go. After salting the onions, I wouldn’t add salt again until after the sausage has been added back.
- Choose your breakfast sausage wisely! I love hot and spicy food, so I choose hot breakfast sausage. Mild, or even a maple sage breakfast sausage is also delicious in this recipe. If you’re minding your fats, a turkey breakfast sausage will also do the trick!
- Brown food tastes good! If it looks like the bottom of your pan is burning, have no fear, flavor is here! The brown bits at the bottom of the pan taste delicious. There’s enough water in the onions to deglaze the bottom of the pan after browning the sausage. Of course you don’t want the bits to burn to black, so keep an eye on your heat.
- The size of your dice will determine the cooking time. If you’re in a hurry, a smaller dice will cook quicker. That said, a larger dice is a bit easier to eat. No matter the size of the dice, it’s delicious, choose what’s right for you!
- I don’t peel potatoes, but you can. If you don’t like the peel, for goodness sake, peel those potatoes! I love the texture and nutrition of the skins, so leave them on. Plus, it saves time!
Rustic Sweet Potato and Sausage Hash
Equipment
- 1 large, high sided skillet
- 1 wooden spoon/spatula
- Measuring cups and spoons
- 1 extra bowl
- 1 sharp chef's knife
Ingredients
- 1 lbs breakfast sausage
- 1 lbs sweet potatoes, ¼-½" diced
- 1 medium yellow onion, medium diced
- 1 tablespoon olive oil, only to be used of the sausage does not yield enough fat.
- 1 teaspoon dried sage
- ¼ teaspoon ground white pepper
- 1 teaspoon ground black pepper
- ½ teasoon salt
- 1 tablespoon maple syrup
Instructions
- In the large, high sided skillet, over medium high heat, brown the sausage. One the sausage has browned, remove from the pan and set aside. Leave about 1 tablespoon of fat in the pan.
- If the sausage did not yield a tablespoon of fat, add the olive oil, followed by the onions and 1/2 teaspoon of salt. Saute until translucent.
- Add the diced sweet potatoes, white pepper, black pepper, and dried sage. Reduce heat to medium and allow the potatoes to cook until fork tender. 7-10 minutes depending on the size of the dice.
- Add the sausage back to the pan and stir together with the sweet potatoes and onions. Add the maple syrup, stirring as the syrup is added to prevent the syrup from caramelizing on the bottom of the pan.
- Taste, and adjust for seasoning if necesssary.
- Can be made ahead, stored in the fridge, and reheated in an oven safe dish at 350°F for about 20 minutes.
Nutrition
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