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Smoky Chicken Sweet Potato Hash - AI-generated editorial food image for Dishvera

Smoky Chicken Sweet Potato Hash

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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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 396
Ingredients Method Notes

Ingredients
  

  • 454 g fully cooked chicken sausage, sliced
  • 680 g sweet potatoes, peeled and cut into 1.5 cm cubes
  • 2 US cups (240 ml each) diced bell pepper
  • 1 US cup (240 ml) chopped kale, tough stems removed
  • 1 tbsp (15 ml) olive oil
  • 1 tsp smoked paprika
  • 3 garlic cloves, minced
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • Water for parboiling

Method
 

  1. 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.
  2. Heat the oil in a large skillet over medium-high heat. Brown the sliced sausage for 3–4 minutes and transfer to a plate.
  3. 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.
  4. 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.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.