Sweet potato hash. It’s Paleo, it’s Whole30, and it’s not just for breakfast! Add some carrots and some fresh herbs and sausages of your choice and breakfast becomes dinner! Magic. Simple. Delicious. The result of breakfast recipe testing at night and perhaps laziness. Doesn’t matter, it all works out and puts us right here on this delicious post. The better news? It’s a short list of ingredients and can be done in under 45 mins. All of the work is in cubing the veggies. If you can get that done quickly or even purchase them already cubed, your looking at a meal under 30 minutes. Can you say “YASSSS”?
In my opinion, the toughest part of making this hash is cutting the potatoes and carrots small enough and consistently enough to get a quick even cook. There are a couple of ways to do this. You can use a mandoline, or use a knife. Depending on the mandoline, it may cube for you, may just cut strings, or may only cut slices. Depending on your knife skills, this may be the best route for you.
Until recently, my knife skills were weak so I would opt for my mandoline to cut strings and cube from there. But with some practice, your knife skills will get better. If using a mandoline, you’ll need to make sure it’s razor sharp to cut the potato, as potato starch gets sticky and will give you resistance when sliding through the blade.
This brings about a different point. Safety. Please make sure you are using the guard, or wearing a Kevlar glove as this procedure is very risky. I don’t want anyone out there losing a fingertip or better part of a finger.
The knife. Until recently this was a dream for me. I could never get the slices even and consistently thick. DON’T GIVE UP!! You will get better with practice and this will become the fastest way to cube your veggies and make your sweet potato toast (if you include mandoline setup time and thickness testing).
You WILL need a sharp knife. I have a “gotos” post about knives and why I feel a sharp knife is an essential tool in the kitchen. Anyway, sharp knife in hand and sweet potato in front of you, the biggest challenge is going to be slicing that big tubor without it rolling on you and slicing a finger. Solution? Cut a small slice on one side, then roll the potato over onto that cut side. Done. Stability. Now you can start cutting the even slices and not worry about roll. If the last 1/4 Potato becomes unstable on you, just roll it into the big cut face and you have stability again! Easy peasy.
Now that you have some slices, I usually leave two to three stacked and slice lengthwise again into strings or fries that have even thickness or even square (yes squares are technically even on all sides and why we call them squares). Once you are done slicing everything into fries, the cubing part begins. So now grab yourself some fries and stack into a small bunch and cut crosswise into cubes. There are samples of each stage in the pic. Done and done. Well not quite. Repeat with the carrots.
Hard part over. Chop the onion fine and garlic more fine and you are ready to rock. What about the sausages? The best part of this dish is that you can choose your favourite sausages and have at it. Even mix and match. I used a Cajun Chicken and Honey Prosciutto Chicken for this dish. Aces.
When prepping the sausages, I like the sausages to keep their shape when sliced so I like to precook a little. Not to completion, but enough for a firm texture for slicing and it prevents me from eating all of the sausage before it gets into the dish. You don’t have to cook on the BBQ, but I do as I like that grill flavour in the dish. Pan frying or on a sheet pan in the oven are good ways to precook your sausages. Don’t want to bother with that either? Slice or remove from casings and fry. Hey man, this is your dinner. Do what you feel like doing.
I used a bunch of leftover fresh chopped herbs from another dish, but I don’t think you can go wrong here. Have chicken sausages? Use some rosemary or sage. Beef sausages? Use some thyme and chives. Pork sausages? Thyme, oregano, and/or chives. Experiment a bit. You’ll have this dish more than once (confidence is high. I wish I could be that confident about the lottery).
So grab your skillet (you don’t need to dirty another pan) and get cookin. I’m actually starving right now after writing this. I feel like a voice recording on repeat, but please try, like, change, comment and share. Don’t be shy.Print
Sweet Potato Hash
- 250g sweet potato diced (2.5 cups)
- 250g carrot diced (2.5 cups)
- 4 sausages of your choice
- 200g onion diced (2 cups)
- 100g sweet green pepper diced (1 cup)
- 4 cloves garlic finely chopped
- 1.5 cups broth
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh thyme
- Cube the potatoes as described above
- Cube the carrots as described above
- Chop the onion (or green onion if using) to be smaller than the potatoes
- Chop the green pepper to be roughly the size of the potatoes
- Chop or grate garlic finely
- Grill sausages to the point that they start to brown and firm up (you can skip this step and just slice if you wish)
- Remove sausages from the grill and slice into rounds
- Heat skillet on med-high heat.
- Add oil
- Sauté onions and garlic until translucent
- Remove onions and garlic from the pan and set aside
- Add the pepper and sauté until starting to soften
- Remove the pepper from the pan and set aside
- Add the potatoes and carrots to the pan and sauté until browning and starting to soften
- Add chopped oregano and thyme
- Add the broth and cook until broth is almost gone
- Add the peppers back into the pan
- Add the onions and garlic back into the pan
- Add the sausage rounds into the pan
- Cook another 5 minute while stirring occasionally
- Remove the pan from the heat
- Garnish with chopped parsley
- you can substitute hot pepper for the sweet green pepper if you like things a little spicy!