One thing I’ve always loved is breakfast for dinner and this recipe for Cajun Sausage and Sweet Potato Hash, is one that can be enjoyed for any meal of the day! It’s incredibly filling, loaded with nutrients, and is full of flavor! I love adding my own spices to make the breakfast sausage when I make this meal. This time around I used my favorite Cajun seasoning for my Cajun sausage and sweet potato hash to add a bit of kick! It is so delicious, everyone will come back for seconds!
This post is sponsored by Tony Chachere’s but opinions are my own.
This recipe features Tony Chachere’s Original Creole Seasoning. This is my go-to seasoning for this recipe because it’s the perfect amount of spice to balance out the sweetness from the sweet potatoes. Check out the recipe below!
Pre-heat oven to 400 degrees then prepare the sweet potatoes and caramelized onions.
Ingredients you’ll need for Potato Hash:
- 1 small onion (sliced)
- 1 red bell pepper (chopped)
- 2 small, sweet potatoes (cut into ½ in. cubes)
- 2 Tbsp. unsalted butter
- 1 tsp. rosemary
- 1 Tbsp. salt
- 4 eggs
- 2 green onions (chopped) **garnish
1.) Boil chopped sweet potatoes in water until tender. Once done, drain and set aside.
2.) Melt unsalted butter in a large, oven-safe skillet, over medium-high heat.
3.) Add sliced onions and sprinkle with salt.
4.) Stir constantly to caramelize the onions. Lower the heat if necessary to prevent burning.
***While onions are caramelizing, prepare and cook Cajun sausage.
As I mentioned earlier, I like making my own sausage mixture for this hash. You could buy the sausage but it’s more fun to put these flavors together yourself. Plus, you can control the amount of seasoning used.
Here are the ingredients you’ll need for Sausage:
- 1 Tbsp Extra Virgin Olive Oil
- 1 lb. ground pork
- ½ link Andouille sausage (finely chopped) or 3 slices of bacon (diced)
- 2 Tbsp. Tony Chachere’s Creole Seasoning
- ½ tsp garlic powder
- ½ tsp. fresh sage leaves (chopped)
- ½ tsp. fresh thyme leaves (chopped)
- ½ tsp. fennel seeds
- ½ tsp. red pepper flakes
- 2 Tbsp. Maple syrup (optional)
5.) In a large bowl, combine meat with seasonings: Ground pork, Andouille sausage, Tony Chachere’s Creole Seasoning, thyme, fennel, garlic powder, red pepper flakes, and maple syrup. Mix well.
6.) In a large skillet, heat olive oil and cook the Cajun sausage mixture until brown. Drain excess fat, add to a plate, and set aside.
***The Cajun sausage mixture can also be formed into delicious sausage patties and frozen until needed.
7.) To same oven-safe skillet as caramelized onions, add red bell pepper and cook until softened. Toss in sweet potatoes and rosemary and mix until slightly brown.
8.) Add Cajun sausage mixture and combine everything.
9.) Create three to four wells in the hash mixture and carefully crack an egg into each well.
10.) Transfer oven safe skillet into pre-heated oven and bake for 10 minutes or to the doneness you prefer for your eggs.
11.) Sprinkle on green onions and serve immediately!
You can enjoy it as is or like I did, with a piece of crusty bread!
This Cajun sausage and sweet potato hash is versatile! You can enjoy it for breakfast, lunch, dinner, and even as a snack! It would also work beautifully for meal prep! Every bite is sure to be the perfect bite and best of all, it’s really simple to make! The flavor from Tony Chachere’s Original Creole Seasoning amps up the flavor and the colorful veggies are hearty and ties the dish together, nicely! If you give this recipe a try, I’d love to know how you liked it! I’m confident it would be a hit with anyone who tries it!
As always, thanks for stopping by!
XOXO
