Save Cajun Sausage Sweet Potato Hash wakes up your table with bold sausage, caramelized sweet potato, and fresh vegetables. This skillet meal has quickly become my answer to busy weeknights and lazy brunches when I need something vibrant and filling without spending all day in the kitchen.
The first time I made this, I wanted comfort food after a long day but still wanted something nourishing. Now it is a request in my house whenever friends drop by.
Ingredients
- Cajun-style smoked sausage: sliced thick juicy rounds bring spice and smoky depth look for sausage with clean ingredients and no additives if possible
- Sweet potatoes: peeled and diced for a hearty tender bite select firm orange-fleshed tubers for best flavor and texture
- Red and green bell peppers: offer bright color and a sweet balance go for glossy and heavy peppers that feel tight-skinned
- Red onion: brings subtle bite and extra sweetness when it cooks choose small firm onions that feel heavy for their size
- Garlic: finely minced to infuse earthy depth use fresh cloves for the brightest flavor
- Spring onions and parsley: both for garnish to freshen every bite opt for perky herbs with vibrant green color
- Cajun seasoning: adds spirited warmth pick a blend without added salt if you like more control
- Smoked paprika: rounds out the flavor with mellow spice Spanish-style smoked paprika adds real character
- Salt and black pepper: to taste plus a tiny pinch of cayenne pepper if you love more heat
- Olive oil: a couple spoonfuls give everything a gorgeous golden sear choose fresh oil and store away from light for best taste
Instructions
- Prepare the Skillet:
- Begin by heating one tablespoon of olive oil in a wide heavy skillet on medium-high until shimmering but not smoking. This helps everything brown and release flavor.
- Brown the Sausage:
- Lay the sliced Cajun sausage in the hot oil in a single layer and leave untouched for two minutes until the bottoms are richly colored. Flip and cook two more minutes until both sides are golden and crisp. Remove sausage to a plate and keep handy.
- Cook the Sweet Potatoes:
- Drizzle in the remaining olive oil. Add diced sweet potatoes and let them cook undisturbed for three minutes to start developing a crust. Stir every few minutes for a total of eight to ten minutes until cubes soften and caramelize on the edges. The color signals flavor so let them take their time.
- Sauté the Vegetables:
- Pile in the diced bell peppers and red onion with a small pinch of salt. Stir and cook over steady heat for five to six minutes. The vegetables should turn tender and brighten in color while the pan picks up their juices.
- Bloom the Garlic and Spices:
- Scoot vegetables to one side and add garlic to the exposed skillet area. Sprinkle Cajun seasoning smoked paprika black pepper and just a pinch of cayenne if you want a strong kick. Stir for one minute until everything smells deeply fragrant.
- Combine and Finish:
- Return the browned sausage to the skillet. Fold sausage and vegetables together and scatter sweet potatoes evenly. Let cook together for three or four minutes so the flavors blend and the potatoes finish turning tender.
- Taste and Adjust:
- Sample a sweet potato cube and a piece of sausage. Add more salt or Cajun seasoning for extra punch if needed. Remove from heat once everything is browned and fully tender.
- Garnish and Serve:
- Scatter sliced spring onions and chopped parsley on top before serving. Their freshness lifts every bite. Dish up hot and enjoy straight from the pan.
Save My favorite part is how the smoked sausage perfumes the whole dish. I love that even the pickiest eaters in my house will eat a whole plate and ask for seconds. This has become my go to recipe for Sunday brunch gatherings.
Storage Tips
Let leftovers cool completely before sealing in containers. Sweet potato hash keeps well in the fridge up to three days. For best reheating texture return to a skillet instead of the microwave so the edges crisp up again.
Ingredient Substitutions
If Cajun sausage is hard to find swap for andouille or spicy chorizo for a slightly different twist. For a vegetarian spin use sautéed mushrooms and a can of drained black beans. Sweet potatoes can be replaced with Yukon gold potatoes for a milder sweeter hash.
Serving Suggestions
This hash shines as a main dish but it is great topped with fried or poached eggs. For a brunch spread pair it with a crisp green salad or spoon alongside crusty gluten-free toast. Hot sauce on the side brings welcome zing.
Cultural Context
Cajun hash draws inspiration from southern kitchens where thrift and flavor reign. Stretching leftover sausage and roots into a filling skillet meal is a time-honored tradition in bayou homes. The bell peppers onions and celery sometimes called the holy trinity form the backbone of many classic dishes from this region.
Save This is a bright, satisfying meal for weeknights or brunch. The color and flavor will make your table feel special every time.
Recipe FAQ
- → Can I substitute a different sausage?
Yes, andouille or chorizo both work well, adding their own unique flavors to the hash.
- → Is this dish suitable for vegetarians?
Omit the sausage and replace with black beans or sautéed mushrooms for a vegetarian version.
- → What type of skillet should I use?
A large cast iron skillet is ideal for even heat and delicious browning, but any large pan works.
- → How can I make it spicier?
Add cayenne pepper or serve with hot sauce to bring extra heat to the dish.
- → Can I prepare it ahead of time?
This hash is best fresh, but you may chop veggies and sausage earlier to save time before cooking.
- → Are there allergen concerns?
Check sausage labels for possible gluten, dairy, or soy if you have sensitivities.