Chicken sausage, sweet potatoes, peppers and kale make a hearty skillet dinner. Parboil the sweet potatoes before browning them and keep the kale for the final minutes.
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Preparation: 15 min | Cooking: 30 min | Total: 45 min | Servings: 4
Measuring ingredients
A US cup means 240 ml. Follow the dry or cooked measurement stated for each ingredient.
Storage and reheating
Cool leftovers promptly and refrigerate covered for up to 4 days. Reheat thoroughly.
Recipe card
Smoky Chicken Sweet Potato Hash
Ingredients
Method
- Boil the sweet potato cubes in water for 6–8 minutes until nearly tender. Drain and let steam dry. Use fully cooked chicken sausage; raw sausage needs separate thorough cooking first.
- Heat the oil in a large skillet over medium-high heat. Brown the sliced sausage for 3–4 minutes and transfer to a plate.
- Add sweet potatoes and pepper. Cook 8–10 minutes, turning occasionally, until potatoes are tender and lightly browned. Add garlic, smoked paprika, salt and pepper for 30 seconds.
- Return sausage and add kale with a splash of water. Cook 3–5 minutes until kale is tender and everything is piping hot. Serve four portions.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 396 kcal |
| Protein | 28.1 g |
| Fat | 9.5 g |
| Saturated fat | 1.5 g |
| Carbohydrate (including fiber) | 51.5 g |
| Fiber | 9.6 g |
| Sugar | 14.5 g |
| Sodium | 804 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
What does smoked paprika contribute?
It brings a smoky note that contrasts with sweet potato and pepper, without requiring a separate smoked ingredient. Heat levels vary among paprika products, so check the label rather than assuming every smoked paprika is equally mild.
Why does the kale go in near the end?
The chopped leaves need a shorter finishing stage than the potatoes. The small splash of water helps them wilt among the hot components. Adding them during all the browning would expose the thin leaves to unnecessary drying and scorching.
Which ingredient details matter for this recipe?
Sweet potato supplies the soft, sweet centre of this hash, while browned chicken sausage adds a firmer savoury contrast. The recipe starts with fully cooked sausage. Its skillet stage develops colour before it returns to the vegetables, rather than serving as a separate raw-sausage cooking method. Keep the slices substantial enough to turn without crumbling.
Even sweet potato cubes are important because their centres are nearly tender before browning begins. Let drained surface moisture escape so the oil can coat the cubes rather than sit among puddles. Bell pepper softens alongside them and contributes its own sweetness. Turn occasionally with a broad spatula; constant stirring can break the potato before its edges colour.
Why boil the sweet potato before frying the hash?
The cubes first simmer until nearly tender. Drain and let them steam dry before frying, so the skillet stage can brown their surfaces.
Can raw chicken sausage follow this hash’s short browning step?
No. The method specifies fully cooked sausage. Raw sausage needs separate thorough cooking before it can join the hash on this schedule.
More recipes to try: Paprika Chicken and Cabbage Skillet · Creamy Chicken and Corn Soup.
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