Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 lb ground breakfast sausage (pork, turkey, or chicken)
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 2 cups chopped kale or baby spinach
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 4 large eggs (for topping)
- Optional: Fresh parsley or green onions for garnish
Instructions
- Step 1: Prep the Vegetables. Start by peeling your sweet potatoes and cutting them into uniform 1/2-inch cubes. Keeping the size consistent ensures they cook evenly. Dice your onion and bell pepper, and roughly chop the kale, removing any tough stems. Set the vegetables aside in separate bowls so they are ready to go when the pan is hot.
- Step 2: Brown the Sausage. Heat a large cast-iron skillet or non-stick pan over medium-high heat. Add the ground sausage to the pan. Use a wooden spoon to break the meat into small crumbles as it cooks. Sauté until the sausage is browned and fully cooked through, about 5 to 7 minutes. Use a slotted spoon to remove the sausage from the pan and set it aside on a plate, leaving the rendered fat in the skillet.
- Step 3: Sauté the Sweet Potatoes. Add the olive oil to the remaining fat in the skillet. Toss in the sweet potato cubes and stir to coat them. Spread them out in an even layer. Let them cook undisturbed for 3 to 4 minutes to get a nice golden crust, then stir. Continue cooking for about 10-12 minutes, or until the potatoes are tender on the inside and crispy on the outside. If the pan looks too dry, add an extra splash of oil.
- Step 4: Combine and Season. Add the diced onions and bell peppers to the skillet with the potatoes. Sauté for another 5 minutes until the onions become translucent and the peppers soften. Stir the cooked sausage back into the pan. Sprinkle the smoked paprika, garlic powder, thyme, salt, and pepper over the mixture. Toss everything together to distribute the spices evenly.
- Step 5: Wilt the Greens and Serve. Fold in the chopped kale or spinach. Stir constantly for 1 to 2 minutes until the greens have wilted and turned bright green. If you are adding eggs, create four small wells in the hash, crack an egg into each, and cover the pan for 3 minutes until the whites are set but the yolks are still runny. Remove from heat, garnish with fresh herbs, and serve immediately.
- Cook Time: 40 minutes