This sweet potato, apple and sausage hash is a favorite weekend breakfast: tart Granny Smith apples, savory pre-cooked chicken sausage, diced sweet and red potatoes, and fresh rosemary all cooked in one skillet. It comes together in about 30 minutes and makes a crisp, savory breakfast that’s not too sweet.
I use both sweet potatoes and red potatoes to balance sweetness and give the hash a more savory texture. The red potatoes keep the dish grounded while the sweet potato adds color and depth.
Serve it as-is or top each portion with a fried egg for extra richness.
Why You’ll Love this Recipe
- One skillet, 30 minutes. Everything cooks together for minimal cleanup.
- Sweet and savory balance. Tart apples and fresh rosemary prevent it from becoming overly sweet.
- No eggs required. It’s filling on its own, though an egg on top is a nice optional addition.
Ingredient Notes
- Sweet potatoes – Dice to roughly ½ inch so they cook through with the other ingredients.
- Red potatoes – These add savory balance and prevent the dish from becoming too sweet.
- Chicken apple sausage – Pre-cooked chicken apple sausage (Aidells or similar) works well; check the label if you need gluten-free. If using raw pork sausage, brown and cook it first, then proceed with the vegetables.
- Granny Smith apple – Tart apples contrast the sweet potato; Honeycrisp is a good alternative.
- Fresh rosemary – Chopped rosemary adds an earthy, savory note that pairs nicely with sweet potato and apple.
Get a good crust
Resist stirring constantly. Let the potatoes sit undisturbed for a few minutes at a time so they develop a golden, crispy exterior. Stirring too often yields softer potatoes instead of a nice crust.
Recipe FAQs
Yes. Pork breakfast sausage works well. Brown and crumble raw sausage first, remove it while you cook the vegetables in the rendered fat, then return the sausage to the skillet to warm through.
Yes. Dice the vegetables and apple the night before and store them separately in the fridge. In the morning, cook straight from chilled and the skillet will be quick to finish.
Absolutely. Make wells in the finished hash, crack an egg into each well, cover, and cook until the whites are set and yolks reach your desired doneness.
Storage instructions
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet over medium heat with a little oil or butter to restore crispness. The microwave works in a pinch but will soften the potatoes.
Serving suggestions
This is a satisfying breakfast on its own; a fried egg makes it heartier. For a larger brunch, pair it with pancakes, quiche, fresh fruit, or a simple green salad. It also makes a good savory side for roasted chicken thighs or pork chops at dinner.
More gluten-free breakfasts to try
Sweet Potato Apple Sausage Hash
Ingredients
- 1 tablespoon olive oil (or avocado oil)
- 1 cup diced yellow onion (about ½ large onion)
- ½ cup diced bell pepper (about 1 small pepper)
- 2 cups diced sweet potato (about 1 large, washed, skin-on)
- 1 cup diced red potatoes (about 2 small, washed, skin-on)
- 6 oz pre-cooked chicken sausage, diced (about 2 large links)
- 1 cup diced Granny Smith apple (from 1 apple, washed, skin-on)
- 2 tablespoons fresh rosemary, chopped
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook about 5 minutes, until starting to soften.
- Add the diced sweet potato, red potatoes, and pre-cooked chicken sausage. Cook 10–12 minutes, stirring occasionally, until the potatoes are golden and beginning to soften.
- Add the diced Granny Smith apple and cook 3–4 minutes, until slightly softened but still holding a bit of bite.
- Stir in the chopped rosemary, kosher salt, and ground black pepper. Serve immediately.
Notes
- Sausage: Any pre-cooked sausage works; if using raw sausage, brown it first. Check labels for gluten-free options.
- Potatoes: Dice to about ½ inch for even cooking. Red potatoes help balance sweetness.
- Apples: Granny Smith is preferred for its tartness; Honeycrisp is a good alternative.
- Variations: Top with a fried egg, add shredded white cheddar, or include diced bacon.
- Storage: Refrigerate for 3–4 days. Reheat in a skillet for best texture.
Nutrition
