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 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main
Keyword: easy dinner, easy, weeknight-friendly, gluten free, keto friendly, low carb, one pan meal
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $10.00
- 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!)
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.
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