One skillet, sweet potato hash – sausage, onion, bell pepper and kale seasoned with nothing but salt and pepper. Minimal ingredients with maximum flavour! | Gluten Free + Paleo + Whole30
Sausage Kale Sweet Potato Hash
This is one of those recipes that just gets me excited about cooking. I mean, really if I’m being objective, there’s nothing really that exciting about this sweet potato hash. Don’t get me wrong – it’s totally delicious! I just love how much flavour you can pack into a dish with so few ingredients and so very little effort.
It’s the type of thing you could whip up when you’re cooking for a crowd and it will always taste like a lot of time and effort went into the making of it. In reality you just kind of throw things in a skillet every so often until it’s done and maybe add a little extra salt and pepper at the end.
It’s fast, easy, and with all that veg, even a little good for you! So let’s get cooking!
How to Make This Sweet Potato Hash
Altogether this has is made up of only eight ingredients (though two of those are salt and pepper so really it’s more like six) in one skillet in about 20 minutes.
Start out by cooking the onion and sausage. Add those two to a warm, oiled pan Cook for about 5-7 minutes until the onion has softened and the sausage is crumbled and cooked. Remove the sausage and onion from the pan temporarily while you move on to the next stage.
If needed, add a little more oil back to your skillet. Add the sweet potatoes to the pan and spread out in an even layer. Let the sweet potato cook for a few minutes, covered and undisturbed, and then flip over and cook the next side the same way.
A Few Tips to Keep in Mind
- The smaller you dice your potatoes the faster they will cook.
- You don’t need to worry about peeling your potatoes so long as your wash away any residual dirt left on the skin first.
- Make sure to cover the sweet potatoes with a fitted lid as they cook – the steam will help soften the potatoes faster.
Once each side has browned slightly, add the red peppers and mix the two together cooking a minute or two to soften the pepper.
Finally, add the onion and sausage back to the skillet along with the kale and cook another minute or so to soften the hard kale leaves. At this point there’s nothing left to do except taste and season with a little salt and pepper as you see fit.
Top with a couple of fried eggs or just enjoy it on it’s own and you’re all set! Enjoy this sweet potato hash for breakfast, the leftovers make for a good lunch or throw it all together for an easy weeknight dinner when you don’t have many ingredients in. However you have it – I hope you enjoy!
Sausage Kale Sweet Potato Hash
One skillet sweet potato hash - sausage, onion, bell pepper and kale seasoned with nothing but salt and pepper. Minimal ingredients with maximum flavour! | Gluten Free + Paleo + Whole30
Ingredients
- 1 tablespoon olive oil
- 1 cup | about 1/2 large yellow onion
- 1 pound gluten free sausage, removed from casings
- 1 sweet potato cut into 1/4 inch cubes
- 1 red bell pepper, deseeded and diced
- 2 cups kales, ribs removed and chopped into bite sized pieces
- salt + pepper to taste
Instructions
- Add the oil to a large, heavy bottom skillet and warm over a medium heat.
- Add the onion and sausage. Cook for 5-7 minutes until the sausage is cooked and the onion begins to soften. Remove from the pan and set aside.
- Add a little more oil to the pan if need along with the sweet potatoes and evenly spread over the bottom of the pan. Allow the sweet potatoes to cook undisturbed and covered for a few minutes on one side until they begin to brown. Flip and allow them to brown on the other side, cooking and covering in the same way. Stir the sweet potatoes with a wooden spoon and cook until they begin to soften. Add the pepper and cook another minute or two.
- Add the sausage and onion back to the pan along with the kale. Cook another minute or two until the kale has softened. Taste and season with salt and pepper if needed and serve.
Notes
A few tips:
- The smaller you dice your potatoes the faster they will cook.
- You don't need to worry about peeling your potatoes so long as your wash away any residual dirt left on the skin first.
- Make sure to cover the sweet potatoes with a fitted lid as they cook - the steam will help soften the potatoes faster.
Nutrition Information:
Yield:
5Serving Size:
about 1 cupAmount Per Serving: Calories: 402Total Fat: 30gSaturated Fat: 9gUnsaturated Fat: 2gCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 13g
Lisa says
I made this for dinner last night, using the recipe as inspiration. It was very delicious! I used what I had on hand – kielbasa and green pepper and it was such a great mix of flavors. I added a bit of chicken broth when I added the kale to steam it a bit and it was a fabulous.
Sarah Nevins says
Oooh I LOVE your idea of steaming with chicken broth – sound delicious! So glad you enjoyed this. Thank you so much for taking the time to come back to leave a review!