Sweet Potato Hash with Sausage

Your dicing skills are beautiful! Show them off with this sweet potato hash with sausage. Our Knife Skills series is sponsored by Cutco. Cutco’s attention to quality craftsmanship and unwavering Forever Guarantee, covering free sharpening and repairs with no registration or receipt required, have been at its foundation since 1949. Learn more at www.cutco.com

Sweet Potato Hash with Sausage

This is the ultimate autumn breakfast. Sweet potatoes, apple maple chicken sausage and a fried egg.

To achieve the perfect dice on your sweet potatoes, check out our how-to dice guide. We go step-by-step showing you how to make medium diced potatoes specifically for this hash. It’s easy and all you need is a chef’s knife, a cutting board and a ruler!

Back to the hash, this sweet potato hash is great for brunch. Since the potatoes are cut small this hash cooks up fast, plus it only takes one pan so you have minimum dishes. Score!

Sweet Potato Hash with Sausage

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 Tbsp. olive oil
  • 3 sweet potatoes, peeled and diced
  • 1/2 onion, diced''
  • 8 oz. fully cooked apple maple chicken sausage (such as al fresco), cut into 1/2-inch pieces
  • 1 Tbsp. canola oil
  • 4 eggs


  1. In skillet over medium heat, add olive oil. Add sweet potatoes and onion and stir occasionally. Cook until the onion and potato are starting to brown, about 10 minutes.
  2. Cover the skillet and cook another ten minutes, stirring occasionally. Add sausage and cook until sausage is heated through, about 5 minutes. Take off heat.
  3. In a separate pan add canola oil and heat over medium. Once oil is warm add eggs and fry until the whites are solid. Serve with a serving of hash.
Disclosure: This article is sponsored by Cutco. All opinions are ours and honest.

Lyndsay Burginger

It’s always entertaining when Lyndsay’s in the kitchen. She’s even been known to belt out Broadway show tunes while making dinner (a handy whisk as her microphone, of course). She currently writes for her international food and travel site, Lyndsay's Travel Kitchen . Lyndsay is also on the editorial team at The Cookful.