This sweet potato hash is a quick and easy meal that’s great for any time of day. It’s super filling, very nutritious, and jam packed with flavor. Best of all, it can all be made in one pan.Jump to Recipe
The sweet potatoes in this dish need no peeling. The peel is full of vitamins, and when cut into small pieces it’s very unobtrusive. Just be sure to thoroughly wash the surface of the skin.
The sausage I use for this is spicy italian, but use whatever you’ll like. Though the sausage you pick will flavor the sweet potato as well, so I’d recommend avoiding sweet varieties of sausage. The sausage is put in the pan dry to render out its fat, which is used to cook the rest of the ingredients.
The onion here has two purposes. The first is of course flavor, but more importantly the onion has a lot of moisture. That moisture is used for deglazing the pan, aka releasing all those browned sausage bits on the pan. That’s flavor! We want that, we need that.
The cheese of choice here is smoked gouda. The smoky flavor pairs nicely with the flavors of smoked paprika and sausage. Though any good melting cheese will do great here. Colby jack, cheddar, pepper jack, and american are all great choices.
One Pan Sweet Potato Hash
1 large sausage, removed from casing
2 tbsp butter
1 sweet potato
½ onion, diced
2 tsp smoked paprika
1 tsp garlic powder
½-1 tsp cayenne
Salt and pepper to taste
1 slice smoked gouda
- Optional Toppings
1 green onion
- Thoroughly wash the sweet potato and cut into roughly 1 cm cubes. Heat a pan on medium and add the sausage. With a wooden spoon, mash and break up sausage into bite size pieces. Once some fat has rendered and most raw color has faded, about three minutes, add the butter, sweet potato, and onion.
- Saute. Once the onion has gone translucent and released water, scrape the bottom of the pan with a wooden spoon to release browned sausage bits. Add paprika, garlic powder, cayenne, salt and pepper. Mix and cook for another 5-8 minutes or until the sweet potatoes are soft.
- Form three holes in the hash and crack eggs into the holes. Season eggs lightly with salt and pepper. Tear up the smoked gouda and scatter around the surface of the hash. Switch heat to low, and cover. Cook eggs until whites are set and cheese is melted. Top with ketchup, hot oil, and green onion.