Sausage and Sweet Potato Hash

Serve this breakfast hash sprinkled generously with parsley and chopped green onions, vegan sour cream and a stack of warm corn tortillas on the side. Your hungry guests will be delighted when you offer this colorful, satisfying meal at your next holiday brunch.    

Makes 4 to 6 servings

what you’ll need:

2 tablespoons oil, divided
1 onion, chopped
1 red bell pepper, seeded and chopped
1 large sweet potato (about 1 pound), peeled and cut into ½-inch cubes
½ teaspoon salt
1 teaspoon ground chipotle pepper
1 package Tofurky Chick’n and Apple Sausages

how to make:

In a large skillet over medium, heat 1 tablespoon of the oil until it shimmers. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the sweet potato, salt, chipotle, and ¼ cup water. Cover the skillet, and cook undisturbed for 10 minutes or until the potatoes are fork-tender. Remove the lid and scrape the bottom of the skillet to loosen any brown bits. Transfer the sweet potato mixture to a platter and set aside.
2. While the potatoes cook, finely chop the sausage with a knife. Add the remaining tablespoon of oil to the skillet, then add the sausage, turn the heat up to medium-high, and cook, stirring occasionally with a metal spatula, until the sausage begins to brown, about 3 to 5 minutes. Add the sweet potato mixture back to the pan and stir to combine.


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Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

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