Maple Sweet Potato Hash


Maple Sweet Potato Hash is sweet, savory and perfect for any meal of the day!

Maple Sweet Potato Hash |

I’ve got another skillet recipe for you today!

Sorry, but once I get on a kick I just can’t seem to stop. Actually, sorry I’m not sorry, because this recipe is kick-butt!

I’ve been craving a maple-infused dish for the past several weeks, but just haven’t found the right vehicle for the sweet, syrupy flavor. Pancakes are too obvious, a sandwich too out there, and baked goods – well, I’d eat the whole batch in one sitting, and nobody wants to see that. Creamy sweet potatoes browned with salty breakfast sausage and caramelized onions though? TOTALLY HAPPENING.

Maple Sweet Potato Hash |

This Maple Sweet Potato Hash is absolutely dreamy. Salty and sweet, filling and fast. I MMMMM’d aloud through the entire bowl. Dig a well in the center when the hash is crisp then fry up a couple eggs over-easy for a luxurious, drippy treat. Me? I’m keepin’ it simple with a side of toast.

Maple Sweet Potato Hash |

Start by peeling then chopping 1lb sweet potatoes – that’s about 2 small, Larry-shaped potatoes.

Maple Sweet Potato Hash |

Like I always say, it’s nearly impossible for me to shoot orange food, as the colors always come out wonky, but this is truly how vibrant and beautiful these babies were. Feel good food!

Maple Sweet Potato Hash |

Drop the sweet potatoes into a pot of salted boiling water then cook until they’re just barely tender, about 4-5 minutes. You don’t need to cook them all the way through, just soften ’em up a bit. Drain then set aside.

Maple Sweet Potato Hash |

Next, brown 1/2lb gluten-free pork breakfast sausage (I like Johnsonville brand,) in a large skillet, breaking it up as it cooks. Drain in a paper towel-lined bowl then set that aside too.

Maple Sweet Potato Hash |

K! Now melt 1 Tablespoon each butter and extra virgin olive oil in the skillet then saute the sweet potatoes with 1/2 onion and lots of pepper until the potatoes are golden brown and the onions are caramelized, about 5-7 minutes. Then add the sausage back in and toss to combine.

Maple Sweet Potato Hash |

Now for the piece de resistance – pure maple syrup! Drizzle in 1 or 2 Tablespoons, then toss to combine and saute for 1-2 more minutes to let the syrup caramelize.

Maple Sweet Potato Hash |

I buy this maple syrup from Trader Joe’s for a really reasonable price. It’s absolutely delicious, and I promise you’ll never go back to the artificial stuff after a taste. Also just noticing right this second that the label says to refrigerate after opening. So yeah…do that instead of keeping it in the pantry. Whoops!

Maple Sweet Potato Hash |

Scoop the Maple Sweet Potato Hash onto plate, if you please, or scarf right from the skillet. Either way, enjoy!

Maple Sweet Potato Hash |

Maple Sweet Potato Hash

Serves 2-3


Maple Sweet Potato Hash is sweet, savory and perfect for any meal of the day!


  • 1lb sweet potatoes (about 2 small sweet potatoes,) peeled & cubed
  • 1/2lb gluten-free pork breakfast sausage (I like Johnsonville brand)
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • 1/2 onion, chopped
  • pepper
  • 1-2 Tablespoons pure maple syrup


  1. Cook sweet potatoes in a large pot of salted, boiling water until barely tender, about 4 minutes. Drain then set aside.
  2. Heat a large skillet over medium-high heat then add sausage, removing casings if necessary. Brown, breaking it up as it cooks, then drain in a paper towel lined bowl and set aside.
  3. Drop heat a tad then melt butter and olive oil in the same skillet. Add sweet potatoes and onions then season with pepper and saute until golden brown, about 5-7 minutes. Add sausage then drizzle in maple syrup to your liking. Toss to combine then saute for 1-2 more minutes and then serve.

This recipe is courtesy of Iowa Girl Eats,

Maple Sweet Potato Hash |

You could actually make this hash at night then reheat in a skillet in the morning for a super quick yet filling breakfast. Or, do what I did, and whip this bad boy up for brinner (breakfast + dinner, ya’ll!)

Maple Sweet Potato Hash |

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  1. I always love when the sweet syrup makes its way onto the rest of my breakfast plate (eggs, hashbrowns, baconnnnn!) – what a great way to just combine it all from the start – yum!

  2. Janel Gradowski 03.04.2013

    I love maple too! There aren’t many combos that are better than sausage and maple syrup. Yum!!

  3. Hash is one of my favorite skillet meals to make, especially with sweet potatoes! Your addition of maple syrup sounds delicious and makes it extra breakfasty …yes, I know that is not a word ;).

  4. steph 03.04.2013

    Can you bring a batch of that when you come to Charleston? yummmmmm!

  5. Yum! Breakfast for dinner it is!

  6. Oh my goodness…this recipe looks kick-butt!! I’m thinking this would make for the perfect Sunday brunch with some scrambled eggs along side. Bookmarking this!!

  7. Sarah w 03.04.2013

    Finally a paleo friendly recipe I can pin! Yay!

  8. Mary 03.04.2013

    I do something similar, but add red and green pepper. Never tried it with maple syrup though, that sounds good!

  9. Michelle 03.04.2013

    Sounds and looks delicious! What can I do instead of pork?

  10. Double dippers 03.04.2013

    These sweet potatoes look fantastic! We double dippers have an obsession with sweet potatoes…we eat them at least 5 times a week. Can’t wait to try them for breakfast in a skillet.I bet this would be great along with eggs, too!

  11. Kristen 03.05.2013

    I can’t wait to make this for my toddler! I am sure he will gobble this up!!

  12. This would be even better with brussel sprouts!

  13. Katie 03.05.2013

    As a northern mn girl I don’t understand people who eat anything other than pure maple syrup, its the best! However I’m picky about when I use the good stuff. So I’m thinking I’d try this recipe without syrup first! But love the idea!

  14. Makenzie 03.05.2013

    It will take more dishes- but less time… Shred the sweet potatoes in food processor! I don’t know how it will be texture wise with the sausage, but we do shredded sweet potatoes with eggs sometimes- so good!!!
    I can’t wait to try this one! Salivating already!!!

  15. Brita 03.05.2013

    anything with maple syrup will have me hungry! can’t wait to try it!

  16. Jane 03.05.2013

    Since having to give up eggs, dairy & wheat – I am all about the sweet potatoes for breakfast. NEver thought to add maple syrup in there. May try this with some shredded zucchini too. Yum!!!

  17. Haha, I love the Larry-shaped tater! And I think you found the perfect vehicle for your maple syrup :)

    • Sadye 03.05.2013

      Me too! I dislike sausage, but I kept reading, and I think it was to discover that fun link about Larry.

  18. Allyson 03.05.2013

    Made this tonight and it was SOOOO FREAKIN GOOD! My husband loved it too…what an easy, delicious, different kind of dinner for us. So glad you posted this recipe. YUMMMMM!!!! It will definitely go into a regular rotation of dinners now. :D

  19. Kelly 03.05.2013

    Oh my goodness, I want this right. Now. :( It looks amazing!! I love all of those things!!

  20. I love sweet potatoes, but had never thought to incorporate them into breakfast for some reason! Looks like a fantastic recipe!

  21. Christina 03.06.2013

    I made this last night, added cinnamon, cloves and nutmeg. It was so good, I never would have thought to use sweet potaotos in a hash like this.

  22. Trisha 03.06.2013

    Ha! Had no clue Larry had a name!

  23. Maple and sweet potatoes is such an awesome flavor combo – mmm, delish!

  24. Katherine Isham 03.13.2013

    Don’t worry too much about your unrefrigerated maple syrup — sometimes it develops scum at the top, but you can just skim it off.

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  26. Naomi 04.01.2013

    oh my……this looks SOOOOO good.

  27. Christa 07.20.2013

    Made this for dinner last night with some fried eggs. Oh My! It was so good. Even my girls liked it!

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  30. Stephanie 09.19.2013

    I cannot wait to try this! It sounds amazing! You are a genius and I love your recipes! Oh and you are so funny too, which makes reading your recipes even more entertaining! Thank you for sharing with us!

  31. Amanda Z 09.24.2013

    I made this for dinner, and loved it!! It was a perfect combo of sweet and salty…. yummmm! Hubs and I both devoured it… I am so happy I have some leftovers to take to work for lunch tomorrow!

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  33. Emily 10.10.2013

    Kristin – I made this and added roasted brussel sprouts as one of the commenters suggested, and it was PHENOMENAL. I can’t imagine it without the brussels now – it adds great crunch and the nice slightly bitter/sweet touch. You must try it this way!

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