Sweet Potato Hash c2014 TRC 1.jpg

Sweet Potato Hash c2014 TRC 2.jpg

I love me some hash! It takes me back to my childhood every time. Growing up my Mom would make corned beef hash for breakfast along with sunny-side up eggs and garlic fried rice. So good! Even now, when we visit her I'll ask her to make it. Oooh future blog post. If I'm at a restaurant for breakfast and there's hash on the menu, I'll order it. I ain't scared!

Hash, shouldn't be limited to breakfast alone, you should enjoy it at lunch or dinner. So the other night, I made hash using sweet potatoes and grilled fresh made sausage to accompany it. Sau-sage!


Serves 6


  • 6 fresh sausages of your choice (I used Central Market's Signature Sausages from the Meat department)

  • 2 tablespoons olive oil

  • 2 large sweet potatoes, peeled and cubed

  • 1 large onion, chopped

  • 1/2 red bell pepper, diced

  • 2 tablespoons fresh parsley, finely chopped

  • Salt and freshly ground black pepper, to taste


<grilling the sausage>

  • Preheat a grill to medium heat.

  • Place sausage on grill and cook for 12 to 14 minutes.

  • Turn over at the half way point.

  • Remove from grill, and let rest.

  • To keep warm, place in a 200 degree oven.

<boiling the sweet potatoes>

  • Bring a large pot of water to a boil.

  • Add the cubed sweet potatoes and cook for 4 minutes.

  • Place a colander in the sink and pour the sweet potatoes in it.

  • Drain off the water.

<making the hash>

  • Heat olive oil in a large non-stick pan with tall sides over medium-high heat.

  • Add the sweet potatoes and onions, cook for 8 to 10 minutes or until sweet potatoes are slightly charred.

  • Add the red bell pepper to the mixture, cook for another 2 minutes.

  • Turn off heat, add the fresh parsley, stir.

  • Season to taste with salt and pepper.


  • I like to buy fresh made sausage from the meat department, and I'll get a combo of whatever sounds good to me. In this recipe, I grilled 3 blueberry maple pork sausages and 3 apple cinnamon turkey sausages. Again, it's up to you!

  • I prefer to add the red bell peppers toward the end of the cooking process to keep them crunchy, and to keep its vibrant color.

  • Lastly, enjoy this comforting dish!

#food #recipes #meatsseafood #whatsfordinner

follow me

  • Instagram B&W
  • Twitter B&W
  • Pinterest B&W

featured posts

Posts are coming soon
Stay tuned...

recent posts

search by tags

No tags yet.

sweet on