Sweet Potato Hash Recipe
The perfect one-pot meal to kick off fall!
This sweet potato recipe is a staple in our house. My husband, who is the most laid back person I’ve ever known when it comes to food, gets so excited when he sees that I’m making sweet potato hash. Made with breakfast sausage, sweet potatoes, beans, and an amazing combination of spices, it is hearty and flavorful! Plus, it’s cheap to make and quick to whip up. It’s a great dish to kick off fall, but is delicious year round!
Blast from My Past
This dish finds its origins in a cookbook I have from Moosewood Restaurant in Ithaca, New York. Which, if you were to investigate, reveals two things about me: 1) I used to be a vegetarian. 2) I started college at Cornell University. But both of those are stories for another day…
When I quit my vegetarian ways, I still loved this meal, and thought that breakfast sausage would be the perfect compliment to the other flavors in the hash. Once I tried it with sausage, I never looked back. (I’ve also bulked up the amounts of some of the ingredients to make the meal stretch farther.)
I also quit Cornell, for a myriad of reasons, none of which have to do with this recipe. But I transferred to another university, and about two weeks after I moved there, the Lord removed the veil of religious confusion I had been living in and mercifully saved me.
But I digress.
One-Pot Wonder
This sweet potato hash is a fantastic one-pot wonder. Everything cooks up in one pot on the stove top, making it super easy and full of flavor.
If you, like me, love one pot dinners, check out this post with 10 of my favorites!
Also, check out my Pinterest board with even more one pot recipes! On there, you will find another sweet potato hash recipe from another blog, in which eggs are added to the hash and then the whole thing is baked until the eggs are cooked through. I only recently (within the last year or so) discovered this trick of cracking eggs on top of something and then baking it, and have tried it on several different dishes. I highly recommend trying it!
When making my sweet potato hash, I go back and forth on adding the eggs. They are yummy, but also add cook time to what is already a complete meal without them. For simplicity’s sake, I’ve left them out of my recipe.
Plan Ahead
This recipe requires a large pan (such as a Dutch oven or stock pot) with a lid. The first steps involve sautéing the sausage and onion, but then you will want to cover it to cook the sweet potatoes through. So just make sure you plan accordingly when choosing your pot!
Be Generous
The only two seasonings (other than salt) in this recipe are coriander and cumin. It is a genius combination, which I attribute to the Moosewood Restaurant. It takes a generous amount (at least a heaping tablespoon of each) to season the potatoes, but it is worth it. And if you don’t have either of these spices on hand, I highly recommend adding them to your arsenal. Both are versatile. Plus, once you try this sweet potato hash, you’ll be making it often enough to use the spices up!
Top It Off
Technically, toppings on dishes are optional. And technically, you COULD eat sweet potato hash without sour cream. But the sour cream absolutely makes this dish. Some amazing flavor melding happens between the sausage and potatoes and spices when you add a generous dollop of sour cream on there. Just trust me, and don’t skip the sour cream!
Looking for more dinner inspiration? Check out my Chicken and Dumplings recipe, or my Lemon Pepper Chicken Pasta!
Sweet Potato Hash
Ingredients
- 1 lb breakfast sausage
- 1 onion chopped
- 2 cloves garlic minced
- 1-2 tbsp olive oil if needed
- 2 lbs sweet potatoes peeled and cut into bite-size pieces
- 1 jalapeno minced (optional)
- 1 heaping tbsp ground coriander
- 1 heaping tbsp cumin
- salt to taste
- 1½ c frozen corn
- 1 15 oz. can black beans drained
- sour cream for serving
- hot sauce, cilantro for serving (if desired)
Instructions
- In a Dutch oven, stock pot, or other large pan with a lid, add the sausage and cook. Once the sausage has begun to brown, add the onions. Once the onions have begun to soften, add the garlic. Continue cooking until sausage is cooked through.
- If the sausage is lean, add 1-2 tbsp of olive oil to the pan. Add in the sweet potatoes and jalapeno and stir. Cover and cook for about five minutes, stirring once.
- Add in coriander, cumin, salt, corn, and beans. Stir. Cook, covered, stirring occasionally, for 10-15 minutes or until the sweet potatoes are tender. Adjust the seasonings if necessary.
- Serve with sour cream – this makes the dish! Hot sauce and cilantro also go well.
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