Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful Sausage Sweet Potato Hash.
Sweet Potato Sausage Hash
The key to a great hash is getting all of the ingredients cooked and ready to eat at the same time. You’ll need to start the potatoes first and prep the other ingredients while they’re roasting.
When they’re almost done, you’ll cook and crumble the sausage. Then cook the onion and bell pepper in the same skillet. Pull that from the heat, add the sausage and roasted potatoes back to the pan, and give it a stir.
Toss in the greens and stir for a minute or so, just long enough to wilt them. If you want to serve this topped with an egg, just loosely cover the skillet while you cook the eggs.
The first time I made this, the potatoes roasted while I napped on the couch and when the timer beeped, I pulled together the rest of the meal in less than 20 minutes. I love quick and simple meals on a lazy Sunday night.
Going back to the first time I made this hash recipe, I actually used beet greens in place of spinach. (Most of the breakfast hash recipes here are made with spinach or cabbage.)
If you’re lucky enough to have an active garden and an abundance of beets growing, give it a try. Unlike their fully-grown counterparts, baby beet greens look and taste very similar to baby spinach.
(I don’t recommend trying this with fully-grown beet greens. For what it’s worth, I often find them to be woody and bitter.)
We all enjoyed this meal (my three kids included!) The beet greens tasted so much like the spinach we love; I could easily see eating the entire garden’s worth of baby beet greens before any beets have a chance to appear.
If you don’t happen to have an abundance of baby beet greens on hand, I’ve made this many times with baby spinach and we enjoy it both ways.