Sweet Potato Brussels Sprout Chicken Sausage Hash

Sweet potato, Brussels sprout, onion, and chicken sausage hash cooked in one skillet for an easy, hearty 35-minute weeknight meal.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz chicken sausage
• 2 medium sweet potatoes
• 12 oz brussels sprouts
• 1 medium yellow onion
• 1 tbsp olive oil
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 1 tbsp apple cider vinegar

Cooking instructions

1. Remove the sausage from its casing if needed, then cut it into 1/2-inch rounds. Peel and dice the sweet potatoes into 1/2-inch cubes. Trim and halve the Brussels sprouts, and dice the onion.
2. Heat a large nonstick skillet over medium-high heat. Add the sausage and cook for 5 to 6 minutes, turning occasionally, until browned and the center reaches 165°F (74°C). Transfer to a plate. (about 6 min) — Medium-high
3. Add the olive oil and sweet potatoes to the skillet. Season with 1/4 teaspoon salt and cook for 8 to 10 minutes, stirring occasionally, until browned and nearly tender. (about 10 min) — Medium-high
4. Add the Brussels sprouts and onion. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables are tender with crisp browned edges. (about 8 min) — Medium-high
5. Return the sausage to the skillet. Add the remaining salt, black pepper, smoked paprika, garlic powder, and apple cider vinegar. Stir over medium heat for 1 to 2 minutes, until hot and evenly seasoned. (about 2 min) — Medium
6. Serve the hash hot.