Sweet-Potato and Sausage Hash

sweet-potato and sausage hash
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 large sweet potatoes (about 2 pounds), peeled and cut into 1/2-inch pieces
  • 1/2 pound bulk pork sausage
  • 2 tablespoons vegetable oil
  • 2 bell peppers (any color), chopped
  • 1 onion, chopped
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons ground cumin
  • Salt and pepper
  • Green salsa, for serving


In a medium pot of boiling, salted water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.

In a large nonstick skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes; transfer with a slotted spoon to paper towels to drain.

Heat the oil in the skillet over medium-high heat. Add the bell peppers, onion and garlic and cook until softened, about 5 minutes. Add the sausage, cumin and sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper and serve with green salsa.