In this Savory Sweet Potato Hash, a mix of sweet and small red potatoes combine with bacon, sausage, onions, bell peppers, mushrooms, herbs, and ancho chili powder to pack this breakfast or brunch option with warm and filling flavors. No mid-morning hunger pangs with this meal.Jump to Recipe
Changes and Ideas
First, I FINALLY got my e-mail subscription up. I ran into a lot of problems (there were tears and curse words galore) but I did it. Now you can get weekly updates delivered right to your e-mail address.
Also, I’ve been super busy formulating new ideas for this blog. Such as:
- Tips and Tricks page: I would create how-to-guides, in the form of infographs and ebooks, on some of the more difficult recipes or cooking/baking techniques. One example is how I’m constantly telling you to use homemade broths (bone/beef, chicken, vegetable). When I first started making them I was super intimidated. But now I have a system down and it is so ridiculously easy.
- Leftover Creations: I LOVE leftovers. I’m always turning them into something else. My tendency in the kitchen is always to make more. I’m good at winging one serving dishes but horrible at getting proportions right for the 2 to 3 serving size. My recipes are usually for 4 to 5 people, meaning there are usually 10 servings (because LEFTOVERS). This page would have all my recipes where I utilized leftovers but also some longer posts about experiments in saving food waste (like using leftover fresh herbs before they go bad-I’m still trying to develop good routines for this).
- The Bar: If I’m eating, I’m also drinking or thinking about it. And vice versa. Pairing good food with good wine or beer is one of my favorite things to do. And I want to devote more detailed content to this subject than just “eat with a glass of white wine.”
- Sharing the Love: Bloggers work hard. I would love to share round-ups (maybe monthly?) devoted to one particular ingredient or food, and feature recipes from other bloggers (example: 10 things to do with pesto). Nothing would go on the list that I hadn’t actually tried making and eating myself.
Those are my ideas! What do you think of them? I would love some feedback.
The Food: Savory Sweet Potato Hash
Now on to the food. Sweet potato hashes can sometimes end up being…sweet. Not this one. This Savory Sweet Potato Hash is packed with warm, spicy, and savory flavors from the meats and veggies that go into it.
There are also some quartered small red potatoes in there among the diced sweet potato. I like having different sizes of potato in my hashes. It makes things more interesting.
However, this can cause some difficulties in texture, since the small diced sweet potatoes will cook faster. When boiling the potatoes I use the sweet potatoes as the guide. When they are slightly tender, drain the water. Then at the end, as soon as the red potatoes are tender, I take the skillet off the heat.
My favorite way to eat this hash is with a fried egg on top and a drizzle of Sriracha sauce. The way the yolk oozes out and coats everything is truly an experience.
Savory Sweet Potato Hash
- 4 cups sweet potato, peeled and diced (1 inch) about 1 large potato
- 2 cups quartered small red potatoes
- 1 tablespoon olive oil
- 4 slices thick cut applewood smoked bacon diced (I used Daily’s Deep Applewood Smoked Thick Sliced Bacon)
- 1/2 cup ground pork sausage I used Jimmy Dean Premium Pork Regular Sausage
- 2 cups diced onion
- 2 cloves garlic crushed or minced
- 5 baby yellow and orange bell peppers diced
- 4 mushrooms sliced
- 1 teaspoon fresh rosemary diced
- 1 teaspoon fresh thyme diced
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon ancho chile powder
- 2 teaspoons sea salt separated
- 1 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
Bring the water to boil in medium pot. Add the potatoes, cover, and reduce heat to a simmer for 3 to 5 minutes. You want the potatoes to be slightly tender but still a little hard. Drain and set aside.
Heat olive oil in a large nonstick skillet over medium heat. Add the bacon and sausage and cook for 4 minutes, stirring frequently and breaking up the sausage.
Add the onion, garlic, peppers, mushrooms, and seasoning (reserve 1 teaspoon of the salt for the end-you might not need it depending on what kind of bacon and sausage you are using). Sauté until the onions are translucent, about 3 minutes.
Add the potatoes and cook 3 minutes, stirring occasionally.
Stir in the broth and vinegar, tossing gently until the liquid is absorbed and the potatoes are tender and done.
Serving size is 1 cup
If you like all your potatoes to be the same size, dice the red potatoes in 1-inch sized pieces as well. I like having potatoes of different sizes so I only quartered them. However, this can cause some difficulties in texture, since the small diced sweet potatoes will cook faster. When boiling the potatoes I use the sweet potatoes as the guide. When they are slightly tender, drain the water. Then at the end, as soon as the red potatoes are tender, I take the skillet off the heat.
My favorite way to eat: a 1/2 cup serving topped with a fried egg and Sriracha sauce.