A food blog for all, where the ingredients speak for themselves.

Sweet Potato Hash

Sweet Potato Hash

First off…

I love breakfast food. Love it. Second, I love hash. However, in my house, hash isn’t always for breakfast. In fact, a lot of times my family has it for dinner because our mornings don’t usually allow for full blown meal. I could eat this sweet potato hash for breakfast, lunch and dinner, all in the same day. Have I done this? Maybe I have and maybe I haven’t…

Sweet Potato Hash Ingredients

Before I was introduced in the to the heavenly world of hash, I had never really known what it was about until about 3 or 4 years ago. Of course I had seen pictures and probably watched people make some on TV, but I was blind to this breakfast blessing’s beauty. I had my first taste with my wife at a little cafe/bar in the downtown area of the city we used to live in. They had corned-beef hash on the menu, so I decided that I finally wanted to know what the deal was. After all, the more I go through life I’m always pushing myself to try new things, and this seemed like a good opportunity to do so.

Today, when I think back, I still remember how good it was back then, which helped push me to come up with my own rendition. One that is full of fresh, easy to find and use ingredients that my family normally keeps stocked in the house.

Regardless, a good hash has it all and this one is no exception. This one has the building blocks of all good hashes….hashes? hash-i? No definitely not hash-i, lets stick with “hashes”. Anyways it starts with  potatoes and meat. This is not your mama’s hash though. (if it is let me know, I’d like to meet her)


The star of the show here is the sweet potatoes because they bring a flavor, texture and color that your standard russet or Yukon gold can’t touch in this dish. In addition, the saltiness and that little crunch of the browned breakfast sausage is the perfect companion to the sweet potatoes, and offset the creaminess and sweetness of them perfectly. On top of that, that you get the pungent garlic, the subtle bitterness from the peppers, and the earthy spinach. Mmm. Enough about the ingredients…cook this now!!!!

Cubed Sweet Potatoes

First up: the sweet potatoes. Lose the skin, dice em’ up.

Give them a quick boil. Just a couple minutes because if you boil them too long, they’ll turn to mush in the skillet. Boil them too short and it’ll be like raw carrot hash. You should just be able to stick a fork in them with some resistance.

Diced onions and sweet peppers w/ minced garlic

Chop up your onion and peppers…

Smashed garlic w/ knife

….and mince your garlic. I like to leave mine sit for 5-10 minutes after I smash it before I mince it. It seems to give it more flavor.

Rough chopped spinach

If you’re a prepper (which you should be) go ahead and chop up your spinach…or if you cook like I usually do, chop it up at the last minute before it goes in. I don’t chop mine up, but it’ll all about your preference.

Sausage in skillet for sweet potato hash

Next, brown your sausage. Breakfast style preferably but I’m sure a nice, spicy chorizo or something along those lines would do the deed just fine.

Draining the grease from the sausage

I had to drain a lot of grease off of mine…reserve it though! Keep that sausage out of the pan, reserved for later.


I’ve mentioned this pan before but it’s worth mentioning again, especially if you cook for a family. We use this T-fal 12″ non-stick. I also think that it’s worth mentioning that you have to use something that is NOT METAL in a non-stick skillet. I only say that because I’ve seen friends or family in the past cooking something in their non-stick skillet and start stirring whatever it is with a fork, just scraping away. DON’T DO THIS. You’ll ruin your pain. Grab one of these guys: StarPack Silicon Turner Spatula.

It has an all over silicon coating, so it’s super easy to clean and won’t come apart. We’ve had ours for 4 and a half years or so now and there are ZERO signs of wear. There are definitely more upscale versions of this kind of spatula, so whatever you pick, rest assured that it’s an investment that will pay you dividends for years.

Next, I threw my veggies (minus the spinach, that comes later), in the skillet over medium-high with some of that reserved sausage grease. (not pictured)

Sweet potato hash prior to adding the spinach

Bring everyone to the party now. Add the potatoes and sausage back to skillet. Maintain the medium-high heat.

Sweet potato hash after adding spinach

Cook that for a minute or two then throw in the spinach and stir all of that together constantly until the spinach wilts.

Sweet potato hash finished

Once the spinach is wilted, I usually off the heat and start frying up eggs because why not. It’s the perfect little extra kick of flavor. Oh and fried eggs are good on top of pretty much everything.

Sweet potato hash plated with a fried egg.

I encourage you to make this recipe your own. Like I said before I based this recipe of ingredients that are stapes in my family’s kitchen. I’ve thought about adding a jalapeno, and switching in chorizo for breakfast sausage. Maybe beef and bacon with some tomatoes or something…who knows, just don’t skip this recipe because you don’ t have all of the ingredients. Use it like a template, and customize it to fit your needs and taste.

UPDATE 1/6/18:

If you are a somewhat steady reader of the blog, or if you’ve even read my about page, (read here) then you know that my family and I have transitioned to a vegetarian way of life. I’m not saying that meat isn’t for anyone, it’s just not for my family and I anymore. That being said, you can most certainly substitute other ingredients for the sausage. I recommend start with veggies versus “meat alternatives.” Some of them aren’t bad, and actually sometimes better than the meat it imitates. Veggies are a safer substitution though because they are less expensive and more readily available.

I personally, substitute diced cremini mushroom for the meat along with some aromatic herbs of your choice. I always cook the mushrooms down until they’ve shrunk to about half their normal size and are a dark brown color. Remove from the pan like you do with the sausage and saute everything else with a little added oil. Add the mushrooms back to the dish at the same time as you would have the sausage.


NOTE: Vegan/Vegetarian options noted above.

  • 3-4 Medium Sweet Potatoes, Peeled and Diced
  • 1 lb. Breakfast Sausage, or ground sausage of choice OR Vegetarian Meat Crumbles OR 10 oz diced cremini mushrooms (directions above)
  • ¾ cup diced sweet peppers
  • 3-4 garlic cloves
  • ½ medium onion diced
  • 2-3 hands full spinach roughly chopped
  • 1 tsp. salt
  • ½ tbsp. parsley
  • ½ tsp. dill
  • 2-3 sprigs fresh rosemary, 2-4 Drops Rosemary Vitality Essential Oil, 2 tsp. dried rosemary,
  • Eggs (see notes above)
  1. Parboil the sweet potatoes until an inserted fork meets some resistance.
  2. Brown the sausage or your chosen meat, and drain the grease, reserving a tablespoon.
  3. Add onions, peppers, salt, parsley, dill, and rosemary to reserved grease in the skillet over medium high-heat.
  4. Sauté for 2 minutes, then add the garlic and cook for another minute.
  5. Add in the sausage and combine. Sauté for another minute.
  6. Add in the sweet potatoes, stir and cook for 5-10 minutes or until potatoes are fully done.
  7. Add in the chopped spinach and stir constantly until it wilts.
  8. Off the heat and prepare fried eggs to serve on top.