Go Back
+ servings
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


  • Skillet


  • 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)


  • 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!)


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