• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Easy Dinners

    Sweet Potato and Chicken Sausage Hash

    Published: Oct 13, 2021 · Modified: Mar 12, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    sweet potato hash
    sweet potato hash

    hash in a cast iron skillet

    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. 

    Ingredients

    • 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.

    adding chard to hash in a cast iron skillet

    Possible Variations 

    • 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.

    stirring chard into sweet potato hash

    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

    Favorite Tools

    • 6-inch Global Knife
    • Cutting Board
    • Lodge Cast Iron Skillet

    hash in a cast iron skillet topped with fried eggs

    a close up of hash in a cast iron skillet
    Print Recipe
    4.75 from 4 votes

    Sweet Potato and Chicken Sausage Hash with Swiss Chard

    One skillet and a little bit of time is all you need to make this weekday-friendly breakfast or dinner hash with chicken sausage, sweet potato, and Swiss chard. Top it with a poached or fried egg for a fun and satisfying meal.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main
    Keyword: easy dinner, easy, weeknight-friendly, gluten free, keto friendly, low carb, one pan meal
    Servings: 4
    Calories: 390kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    Equipment

    • Skillet

    Ingredients

    • 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 ½ pounds Sweet Potatoes, peeled and sliced into 1.5-inch cubes
    • ½ cup chopped Onion
    • ¾ teaspoon Kosher Salt
    • ½ teaspoon Paprika
    • ½ teaspoon Garlic Powder (not garlic salt)

    Instructions

    • In a large skillet (see note), heat 1 tablespoon 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 tablespoon 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!)

    Notes

    Chicken Apple Sausage - This variety of sausage comes in links and is pre-cooked so that it just needs to be warmed up and seared until golden brown. Loose Italian sausage will work as a substitute, but be sure to adjust the timing to saute it until cooked all the way through.
    Large Skillet - A cast iron pans works best here because it allows the potatoes to get crisp and golden. If you are concerned about the potatoes sticking to the pan, a nonstick pan will work well. No matter what type of pan you use, it should be one that has a lid and is large enough to hold all of the potatoes in a single layer.
    Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

    Nutrition

    Calories: 390kcal | Carbohydrates: 43g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1555mg | Potassium: 887mg | Fiber: 7g | Sugar: 10g | Vitamin A: 29134IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 3mg

    *This post contains affiliate links*

    Related

    « Mediterranean Stuffed Peppers with Couscous and Feta
    Red Pepper Jelly Rugelach »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Cashew Cream Sauce
    • Vegetable and Rice Stuffed Peppers
    • Lasagna Bolognese
    • Falafel Sandwich

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef