Ingredients
Scale
- 1 lb ground pork sausage (Italian, breakfast, or spicy)
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 medium red bell pepper, diced
- 1 small yellow onion, diced
- 2 cups fresh kale or spinach, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: Fresh parsley or sliced green onions for garnish
Instructions
- Start by prepping all your vegetables to ensure the cooking process goes smoothly. Heat one tablespoon of oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the diced onions and bell peppers. Sauté them for about 4 to 5 minutes until the onions become translucent and the peppers start to soften. Stir in the minced garlic and cook for just another 30 seconds until fragrant.
- Add the ground sausage directly into the skillet with the vegetables. Use a wooden spoon or spatula to break the meat into small crumbles. Cook the sausage until it is completely browned and no pink remains, which usually takes about 6 to 8 minutes. Once cooked, use a slotted spoon to remove the sausage and vegetable mixture from the pan, leaving the rendered fat behind. Set the mixture aside on a plate.
- Add the remaining tablespoon of oil to the same skillet if it looks dry. Toss in the cubed sweet potatoes and spread them out in an even layer. Sprinkle with smoked paprika, dried thyme, salt, and pepper. Let the potatoes cook undisturbed for 5 minutes to develop a golden-brown crust. Stir them and continue cooking for another 8 to 10 minutes, or until they are fork-tender and slightly crispy on the outside.
- Return the sausage and onion mixture back into the skillet with the sweet potatoes. Toss everything together to combine the flavors. Add the chopped kale or spinach on top and stir gently. The heat from the hash will wilt the greens in about 2 minutes. Taste and add more salt or pepper if needed.
- Divide the hash into four bowls or plates. Garnish with fresh parsley, sliced green onions, or even a dash of hot sauce if you like a little extra kick. Serve immediately while it is piping hot. For an extra treat, top each serving with a fried or poached egg.
- Cook Time: 40 minutes