A blend of two different potatoes makes this sweet potato hash with peppers and onions a truly rewarding Mother’s Day recipe!
Hey everyone! Kacey from The Cookie Writer here to reward you with a simple but delicious breakfast or brunch for Mother’s Day!
When I first began thinking of a brunch recipe for Mother’s Day, I wanted something that reminded me of my childhood, all the while remaining simple. My dad would always make us potatoes for breakfast, and before you knew it we were making them ourselves. Potatoes always take me back to good memories, and I wanted to revisit some today. This sweet potato hash with peppers and onions actually contains a mix of both sweet potatoes and regular potatoes. My husband loves potatoes, but isn’t an overly sweets-loving guy. Basically, a meal with just sweet potatoes is too much sweetness for him! That being said, the blend of potatoes, onions, and peppers helps mellow out the sweetness and makes this meal perfect for any time of the day.
As easy as it was to make, I definitely endured some hiccups along the way. I will gladly share them with you so you do not make the same mistakes I did!
First, DO NOT overcook your potatoes!! Arrrggg, my sweet potatoes the first time around were basically mush. The flavours were there according to my family but it definitely was not a hash. Pre-boil your potatoes for no longer than 3-5 minutes, and even then keep an eye on them and pierce with a fork constantly because before you know it, they can turn to mush.
Secondly, do not overcrowd your pan! Trying to fry up everything at once was a huge mistake. This probably helped make my sweet potatoes mush the first time around since I could not stir the dish well enough. You want to work in stages: saute up the onions, sausage, and peppers first, remove, and then fry up those potatoes. And use a spatula to flip the potatoes!! I can still hear my dad yelling at us for squishing the potatoes instead of gently tossing them 🙂
Pushing all that aside, this is one simple and stunning meal that will surely impress your family 🙂 And surprisingly can be completed in under 30 minutes (especially if you pre-boil those potatoes the night before!)
Potatoes can be pre-boiled the night before to save time. You may need to add more butter as the potatoes cook depending on how much fats your sausage released. Finally, any type of sausage will do but you do not want to go too sweet!
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 lb sweet potatoes, peeled and cubed into 1/2 inch pieces
- 1 lb potatoes, peeled and cubed into 1/2 inch pieces
- 1 lb spicy sausage, casings removed and crumbled
- 1 orange pepper, halved and sliced
- 1 yellow pepper, halved and sliced
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1/4 cup butter, divided
- Salt and pepper
- 10 fresh sage leaves, left whole and on stem if possible + more for garnish
- Add potatoes to a large pot of salted water. Bring to a boil and cook 3-5 minutes, or until tender-crisp (DO NOT OVERCOOK.) Drain, rinse in cold water twice, and pat dry with paper towels.
- Place a large frying pan over medium-high heat. Add the sausage and cook for 3 minutes, stirring frequently. Add in onions and cook for another 3 minutes. Stir in peppers and garlic and cook for another 3-4 minutes, or until sausage is browned, Remove to a bowl, leaving fats in pan.
- Add 2 tbsp. of butter to the pan and when hot, stir in potatoes and sage leaves. Cook over medium-high heat for 10-15 minutes, stirring every couple of minutes, until potatoes are nice and golden. Add more butter if necessary.
- Pour meat mixture back into pan and cook until reheated. Season generously with salt and pepper and serve with fresh sage if desired (remove cooked sage leaves before serving.)
See this recipe on Julie’s Eats & Treats where I am a contributor!