Sweet Potato and Chicken Sausage Hash
Published Oct 13, 2021•Updated Mar 12, 2022
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Flavor, flavor, flavor, describes this one skillet recipe for Sweet Potato and Chicken Sausage Hash. This low-carb dish is perfect for breakfast, brunch, or dinner, and when topped with a poached or fried egg, it turns into a fun and satisfying meal that’s ready in under 30 minutes.
I don’t know about you, but I love meals that check all the boxes: low carb, keto-friendly, gluten-free – oh, and delicious. When sweet potato, chicken sausage, sautéed onions, and Swiss chard come together, they create a meal that has tons of taste, tons of color, and tons of nutrients. Swiss chard melts into a soft, mellow texture that provides the perfect leafy green balance. Once you make this dish, breakfast-for-dinner will never be the same.
How to Cube Sweet Potatoes
Cutting the sweet potatoes into cubes will help them cook evenly in the skillet. To cube your sweet potato, remove the skin with a peeler, then cut off each end of the potato. Next, cut off the sides of the potato, so you’re left with a square. Once you have your square sweet potato, simply cut the potato vertically into slices that are 1.5” thick. Turn the slices horizontally to complete the cube.
How To Serve Sweet Potato And Chicken Sausage Hash
With all of its flavorful ingredients, this meal is pretty satisfying on it’s own. But, if you want to make it extra special, try serving this Sweet Potato and Chicken Sausage hash with warm toast, fresh seasonal fruit, or a side of sliced avocado seasoned with salt.
How To Store And Reheat Sweet Potato And Chicken Sausage Hash
Store this dish in an airtight container in the fridge for 3-4 days. When you’re ready to reheat, place in a microwave safe container and heat on high for a minute and half to two minutes.
- Chicken Apple Sausage – Chicken apple sausage comes in a variety of flavors and ranges from sweet to spicy. I’m an Aidells fan all the way. It’s my go-to chicken apple sausage, has great flavor, and browns nicely in the skillet. It’s also gluten-free, and has no nitrates or added hormones. Trader Joe’s makes a great version too.
- Swiss Chard – Uncooked, Swiss chard leaves have a slightly bitter taste. But once the leaves are cooked, you have healthy greens with a mild flavor and texture, almost similar to spinach.
- Sweet Potatoes – For potatoes that are crispy on the outside and tender on the inside, I use the same method you may have seen in my Crispy Skillet Home Fries. Allowing the potatoes to cook undisturbed for 10 minutes in the covered skillet steams the inside of the potato, while searing the outside. This method promises crispy potatoes every time.
- Try different leafy greens – Leafy greens like kale, spinach, or collard greens are great additions to this one pan breakfast skillet dish. These nutrient dense powerhouses are also packed full of vitamins K, A, and D – not to mention all those antioxidants.
- Try different protein – This recipe is so versatile! Chicken sausage, turkey sausage, ground sausage or vegetarian sausage will blend right into the robust flavors. Just remember, if you’re using ground sausage, adjust your cooking time so the meat is cooked all the way through.
- Add extra veggies – Bell peppers and sausage are also one of the culinary world’s classic combos! Red, orange, or yellow bell peppers are popular additions to hash recipes for their mild flavor and crunchy texture. You could also try playing with a combination of potatoes: half sweet potato, and half Yukon Gold, for example.
More One Pan Meals
- One Pan Chicken and Orzo with Spinach
- One-Pan Italian Turkey Meatballs with Marinara
- One Pan Huevos Rancheros
- Sheet Pan Herb-Marinated Chicken and Potatoes
- Sheet Pan Tacos
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Sweet Potato and Chicken Sausage Hash with Swiss Chard
- 3 Tablespoons Olive Oil, divided
- 12 ounces Chicken Apple Sausage, chopped (see note)
- 6 large leaves Swiss Chard, stems removed, leaves roughly chopped
- 2 Tablespoons Unsalted Butter
- 1 1/2 pounds Sweet Potatoes, peeled and sliced into 1.5-inch cubes
- 1/2 cup chopped Onion
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder (not garlic salt)
- In a large skillet (see note), heat 1 Tbsp olive oil over medium-high heat. Add sausage and saute until golden brown, 5 to 7 minutes.
- Add Swiss chard to chicken sausage and cook, stirring constantly, until chard is wilted, 3 to 4 minutes more. Transfer sausage and Swiss chard to a plate or bowl and return skillet to heat.
- Reduce heat under skillet to low-medium. Add remaining 2 Tbsp olive oil and butter. Stir gently until butter melts.
- Add potatoes in a single layer and cover with a lid.
- Cook potatoes, covered, without stirring them, for 10 minutes. (Resist the urge to lift the lid and check them - keeping the lid closed helps them to steam and cook through until tender.)
- Remove the lid and use a spatula to gently flip the potatoes. Scatter onions over the potatoes. Cover again and continue to cook for 10 minutes more.
- Remove lid and stir in salt, paprika, and garlic powder. Continue cooking potatoes until they can be easily pierced with a fork (depending on the size, they may already be done or may need up to 5 minutes more).
- Gently fold in sausage and Swiss chard.
- Serve warm. (Great with a fried or poached egg on top!)
Nutrition information is automatically calculated, so should only be used as an approximation.
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