Rosemary Sage Sweet Potato Kale and Sausage Hash

Rosemary Sage Sweet Potato Kale and Sausage Hash breakfast A complete one pan meal that will get you through the day. Delicious sausage, kale and sweet potatoes make this power breakfast one you will keep coming back to. One-pot-meals, sweet potatoes, kale Rosemary Sage Sweet Potato Kale and Sausage Hash One-pot-meals, sweet potatoes, kale

Updated. Originally 22nd March 2022

This Sausage Kale and Sweet potato Hash is a satisfying, savory meal served for breakfast or brunch with fried or poached eggs. It is a real stick to your bones kind of breakfast with eggs and some toasted or crusty bread, some hot sauce and a good strong coffee, you really can’t go wrong. It is a great source of protein and great for meal prep.

Rosemary Sage Sweet Potato Kale and Sausage Hash

Sausage Kale & Sweet Potato Hash Recipe Ingredients

  • OLIVE OIL: We use extra virgin olive oil but you can also use butter if you prefer some extra flavor.
  • SWEET POTATOES: We love the natural sweetness they add to this dish and they are perfect with the sausage and kale. Feel free to use Yukon Gold or Russet potatoes
  • SAUSAGE: Pre-cooked chicken sausages are convenient and lower in fat than pork sausage, and they come in an array of flavors. That is what we usually use but we also use uncooked sausage either chopped or removed from its casing and broken into chucks or pieces. Feel free to use ground sausage too. Italian sausage works or breakfast sausage or any flavor combo you prefer. If using uncooked sausage make sure to cook it long enough to be fully cooked through.
  • RED ONION: Sliced red onion adds so much flavor but yellow onion works here too
  • BELL PEPPER: Use any bell pepper you prefer - we like to use red bell pepper or green bell pepper.
  • GARLIC: We like ours garlicky so we use 3 cloves of garlic - adjust amounts to taste.
  • HERBS: We like to use fresh or dried sage and rosemary but you can switch out the herbs to taste - use thyme or oregano and add some spices if you prefer like cumin, paprika or chili powder, or any spice combo you like even taco seasoning or Italian seasoning blend.
  • KALE: We love adding kale to the hash for some added colour and nutrition. Feel free to use curly kale or lacinato kale or if you prefer to use spinach you can.
  • KETCHUP: This is technically an optional add in but we often like to add a little ketchup to the hash at the end of cooking - it sort of gives the hash a sweet glaze. It is optional but tasty if you decide to add it.
  • OPTIONAL ADD INS: We love to add some chickpeas to this dish - we add them to the skillet with the veggies and sausages and they add extra fiber and heartiness to the dish. We also love to garnish with a sprinkle of sliced green onions or chopped fresh parsley and even some crumbled feta cheese.

Rosemary Sage Sweet Potato Kale and Sausage Hash

How To Make Sausage & Sweet Potato Hash

  1. Cook Sausage & Veggies: Saute the sausage with the red onion and bell pepper. Remove from pan and set aside.
  2. Cook Sweet Potatoes: Saute and cook the diced sweet potatoes until cooked through.
  3. Combine & Add Kale and Aromatics: Return the sausage, red onions and bell peppers to pan and add the garlic, herbs and kale. Cook stirring until kale is tender and cooked. (stir in the ketchup at this point if using)
  4. Serve: Serve warm with tasted sourdough or any bread, eggs (your way) and some hot sauce.

Rosemary Sage Sweet Potato Kale and Sausage Hash

How To Store, Freeze & Reheat Sausage, Sweet Potato Hash

  • STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. (great for meal prep)
  • FREEZING: Freeze individual portions in freezer-safe containers, for up to 1 month. Thaw in the fridge then reheat as stated below.
  • REHEATING: Reheat in the microwave but for best results in a skillet on low heat. If the sweet potatoes seem a bit dry after reheating, add a splash of broth or water to help moisten them up as needed.

Recipe

Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 lb sausages, sliced or chopped (pre-cooked or raw)
  • 1 medium red onion, thinly sliced
  • 1 red sweet bell pepper, sliced
  • 2 sweet potatoes peeled and diced into small cubes (approx 2 cups)
  • 3 cloves of garlic, minced
  • 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
  • 2 teaspoons fresh rosemary, minced (or 1 teaspoon dried rosemary)
  • ¼ teaspoon chili flakes/pepper flakes
  • 2 cups chopped kale
  • Salt & black pepper to taste
  • 2 tablespoon ketchup (optional)

Directions

  1. Heat a large skillet with 2 tbsps of olive oil over medium to medium-high heat.
  2. Add the sliced sausages, red bell pepper and onions and cook stirring often until veggies are tender and sausage is browned, (apron 5-8 mins) reducing temperature as needed. (If using raw sausage - make sure it’s cooked through) Remove from the pan onto a plate and set aside.
  3. Add remaining 1 tablespoon olive oil to pan and add the diced sweet potatoes. Spread them out evenly in pan. Cook just until they all begin to brown approx 2-3 minutes, stirring a few times. Turn the heat down to medium/low and cover pan and continue to cook the potatoes until they are fork tender, stirring often approx 5-7 minutes.
  4. Remove the lid and add the garlic and the herbs and continue to cook 1 minute.
  5. Return the peppers, onions and sausage along with the kale to pan and turn up the heat back up to medium/medium high and cook sautéing everything until kale is bright green and wilted, 1-2 minutes.
  6. Season with salt and pepper to taste and at this point, stir in ketchup if using and sauté everything for a final minute, and then it’s ready to serve.
  7. Serve warm with eggs and hot sauce and some toasted buttered bread.

Rosemary Sage Sweet Potato Kale and Sausage Hash