Sausage and Sweet Potato Hash with Avocado, Sour Cream, and Pico de Gallo Verde

Inspiration: Is there anything about this meal that’s not one of my favorite things in life? Throw avocados and sweet potatotes into the same dish, and I’ll eat it before it’s even made. With sausage, sour cream, and a great salsa added in, my name is just written all over this. Plus, it’s a one-dish meal – my favorite kind.

What We Loved: We both truly loved every single thing about this meal, and I’d personally list it as one of my favorites that I’ve ever made. The sweet potato and sausage portion was so warm and comforting, with those delicious sweet and creamy notes from the potatoes and a richness from the sausage. The pico de gallo verde provided a great spicy and tangy kick, and the avocados and sour cream were the perfect cooling touches. All mixed together, this really was a myriad of fantastic flavors in each and every bite. I could eat this every day and never tire of it.

Helpful Hints: I prefer not to peel sweet potatoes for two reasons – I’ve always just loved the flavor of the skin, and I prefer to eat all of the nutrients that are in the skin rather than throw them away. Plus, keeping the skin allows the cubes to stay together in this hash, whereas I think they might get a little mushier if there were no skins. Also – I used a regular pork sausage in this meal because it’s what I had in my freezer, but I’m thinking that chorizo just might be even better. And for another serving idea, we had some leftover hash but no extra salsa, so I served it for breakfast on Saturday topped with a sunny-side up egg. Breaking the egg yolk down into the hash was nothing short of divine!

Sausage and Sweet Potato Hash with Avocado, Sour Cream, and Pico de Gallo Verde
Source: Original Recipe (serves 2 with plenty of leftovers)

1 lb sausage, any kind
1/2 onion, diced
2 cloves garlic, minced
Ground cumin
Kosher salt and black pepper
2 sweet potatoes
1 avocado, peeled, pitted, and sliced
1 batch pico de gallo verde
Sour cream

1. Cut the sweet potatoes into cubes, and place them in a saucepan covered with water. Bring to a boil, and cook for four minutes. Drain and set aside.

2. Heat a saute pan, and crumble in the sausage. Cook until the sausage is nearly cooked through. Add the onions, and cook a few minutes longer, until the onions are softened. Add the garlic and a good pinch of cumin, salt, and pepper. Stir to combine.

3. Add the sweet potatoes to the sausage mixture, and stir to combine. Cook until the sweet potatoes are completely softened and the flavors are blended, about five minutes.

4. Serve the hash topped with avocado slices, sour cream, and pico de gallo verde.


10 thoughts on “Sausage and Sweet Potato Hash with Avocado, Sour Cream, and Pico de Gallo Verde

    • That combination of ingredients sounds lovely! Leeks are another of my obsessions right now! Thanks, I might try it out with spaghetti squash instead of pasta.

  1. We made this for dinner tonight, along with the pico de gallo. We used regular ground pork, but mixed in some spices we found in a chorizo recipe: apple cider vinegar, paprika, cayenne, oregano, garlic, salt, pepper. It turned out excellent! Definitely one of our favorites. It really worked well with the sour cream, avocados, and pico de gallo all mixed in.

    • Glad that you liked it! Never thought about making my own chorizo, how cool!

      This one is definitely one of my new favorites, too. :)

  2. This seems like a very interesting combo to me…I just can’t picture sausage and Mexican flavors going with sweet potatoes. What type of sausage would you recommend using?

    • I just used plain pork sausage and really thought that was fabulous, but I think chorizo might be better!

      I actually really, really love sweet potatoes in Mexican meals. One of my favorite restaurants serves sweet potato enchiladas that are just to die for!

  3. We made this again, it is such a great recipe! This time the pork was a little more seared on one side (by accident), but I think it turned out even better. Don’t go light on the sour cream, and if you like spice, make a double-batch of pico de gallo like I’ve been doing, and load it on. :)

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