For breakfast, lunch, or dinner, this sweet potato hash protein bowl is packed with tons of veggies and protein. Start off by making a homemade sweet potato hash, then add in tons of other veggies and your favorite chicken sausage for a delicious protein bowl recipe.
Oh my heart, this sweet potato hash. If you’re in the market for a protein bowl recipe that’s packed with veggies, complex carbs, and so many nutrients, then this sweet potato hash is for you! This recipe started as a kitchen sink recipe, but all of the ingredients used pair so well together.
How Do You Make Sweet Potato Hash?
Who would have ever thought to use a cheese grater to make sweet hash browns? NOT ME. When we were in San Miguel, Lin’s mother-in-law made us a sweet potato kale hash protein bowl similar to this one and that’s what she used to grate the sweet potato. GENIUS. Here’s how simple it really is…
Step 1: Peel sweet potato. This step is actually optional, but for classic sweet potato hash, you’ll want to make sure your sweet potatoes are peeled.
Step 2: Place a large bowl or plate on your countertop and plop your cheese grater on top.
Step 3: Grate your sweet potato using the medium grate size. You can really use any size you want, but for this recipe, you’ll want your sweet potato hash browns to be medium.
Sweet Potato Hash Protein Bowl Grocery List
Lin and I decided to create a similar sweet potato hash recipe, but with tons of veggies and protein. Here’s what you need:
- sweet potato (any kind of potato will work)
- kale (on the bone)
- onion (any kind)
- red pepper
- pre-cooked chicken sausages
- minced garlic
- balsamic vinegar
- salt and pepper
We picked up some delicious pre-cooked chicken sausage for this recipe. You are more than welcome to use uncooked, but pre-cooked is just so much easier. Some of our favorite pre-cooked chicken sausages with no antibiotics includes: Aidell’s and Applegate,
Sweet Potato Hash Q&A
How do I bake sweet potato hash?
I actually recommend not baking sweet potato hash, rather using your stove top and pan frying. To keep things a little bit healthier, you can use olive oil or coconut oil and sautee instead of deep fry!
How do you make sweet potato hash browns?
It’s SO EASY. All you really need is a cheese grater and a sweet potato. You can check out our tutorial on how to make sweet potato hash browns HERE.
How do you make sweet potatoes for breakfast?
There are many different ways to make sweet potatoes for breakfast This sweet potato hash protein bowl is one of them, but here are a few of my other favorite sweet potato breakfast recipes: healthy sweet potato power pancakes, and how to roast sweet potatoes.
How do you make sweet potato latkes?
We love sweet potato latkes (or fritters) here at Fit Foodie Finds. Check out our Cheddar Sweet Potato Hash Browns Fritters for a full tutorial on how to make latkes.
Other Sweet Potato Hash Recipes
- Sheet Pan Sweet Potato Hash
- Cheddar Sweet Potato Hash Browns Fritters
- How to Make Sweet Potato Hash Browns
- Sweet Potato Hash Egg Muffin Cups
- Sweet Potato Crust Quiche
- Healthy Breakfast Casserole with Sweet Potato Hash Browns
Sweet Potato Hash Protein Bowl
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 large sweet potato peeled
- 1 red pepper finely diced
- 1/2 yellow onion finely diced
- 4 chicken sausages precooked
- 4 cups kale deboned
- salt and pepper to taste (be generous!)
- 2 tablespoons balsamic vinegar
- Place 1 tablespoon of olive oil in a nonstick skillet and heat over medium/high heat.
- Next, prepare your sweet potato hash browns by grating your sweet potato with a cheese grater. You'll want to use a medium grate for this.
- Add in the sweet potato hash, onion, garlic, red pepper, and sliced chicken sausages to the skillet. Sauté for about 5-7 minutes or until onions become translucent.
- Add in kale and a tablespoon more of olive oil (or more if needed) and sauté until kale has wilted and reached desired texture. Season with salt and pepper and then add in 2 tablespoons of balsamic vinegar.
- Give your sweet potato hash one last toss and enjoy!
This weekend was super chill. On Saturday Lin and I did a few recipes and then ventured to the outlet malls to see what kind of deals we could find. FUN FACT: I NEVER buy anything full price…unless it’s from Lululemon and even then I get my R&D discount. Guess where we struck gold?
Crazy, right? I haven’t shopped at Old Navy since I was in middle school, but they are stepping up their game and their stuff is SUPER reasonably priced! I got a bunch of tanks, a cute dress, and a romper. We also got some really cute sweaters from the LOFT outlet for $3.88. Another FUN FACT: In Minnesota, clothes are not taxed. JACKPOT.
On Saturday night, I watched a soccer game and then literally went to bed at 8:45 PM. I had to get up at 4:45 that morning to take my brother to the airport, so I was exhausted by 9 PM. I don’t even care because 8:45 PM was really like 9:45 PM with daylight savings 😛 Sunday was pretty chill too. I went to a coffee shop in the AM and then met my PEC gym friends for a St. Patty’s Day brunch at Morrissey’s Irish Pub after they did an 8 mile run around the lake. Unfortunately, I can’t run at the moment (THANK YOU BROKEN FOOT…STORY COMING TOMORROW!), so I scored us a table. At least I’m good for something. Everyone ordered bloody’s, but I think they are gross (who is with me!), so I got a cider. NOM.
Loved the idea of this meal but mine turned out less hash and more mush. What did I do wrong? It never crisped like you’d want. I made in a cast iron skillet, so there was a lot of sticking to the pan, the rest just cooked mushy. Still okay, and very healthy, but was pretty disappointed after the work of grating the potato. I wonder if I should try in the air fryer doe better crisp?
So, no, this recipe as it is will never crisp up, which is why it’s a potato hash and not hash browns. You would have to presoak your sweet potatoes in the balsamic vinegar and then spread them out on a sheet pan that you have angled to drain moisture away for a few hours at least. And even then, once you add in the kale, the moisture will be right back. It still tastes good without being a hash brown though, and I completely understand thinking it will crisp up.
This was super yummy – even my picky eater husband went back for seconds. Love feeling full from simple ingredients
This recipe is a new brunch favorite! Love that you can easily swap for chicken breast/thigh and add other veggies depending on what you have available. Can easily make in 10-15 mins and makes great leftovers. The balsamic vinegar definitely makes the dish!
Hello! New to the sweet potato vibe – can’t wait to try em out! If I used three medium sweet potatoes (about 130g each) would that be enough?! (Newbie question I’m sure, just don’t know what constitutes large v medium or if it matters!!
That should be just fine!
I added some bone broth and the kale soaked it right up. Delicious.
YUM!!!! P.S. I love your name Louann!!!
This is the first recipe I made from FFF and I couldn’t be more impressed! This meal is so delicious! I followed the recipe exactly and I wouldn’t change a thing. It is so full of flavor and it makes plenty for an entire week’s worth of lunches. Thank you so much, I will be back!
Just made this for dinner and it was delicious! So simple (in a great way) and quick to make. This will definitely be in our rotation!
The only thing I did differently was I browned the sausage first.
YAS. I love love love this recipe!
Sounds great. What is the carb count?
They are so good! 4 grams per serving!
I made this recipe 3 nights ago as part of my meal prepping in an attempt to eat healthier. This morning while eating it for breakfast at work, 4 different people asked me if I had gone to get breakfast somewhere because it smelled so good like restaurant food! All 4 wanted the recipe after saying it smelled and looked delicious. I will definitely make this again because it truly is delicious! I altered the recipe slightly for my taste – I didn’t add balsamic vinegar, but I did add 2 diced fresh jalapenos that I cooked with the onion and bell pepper, chile lime seasoning from Trader Joe’s, salsa verde, and a soft boiled egg on top. This is a new favorite for me!
This makes me so happy!
Great recipe, prepped it last night and then cooked it this morning, super easy! Great Whole30 breakfast option! Everyone in my office is asking me what I’m eating …
However, garlic is mentioned in the ingredient list but not in the directions. I just tossed it in with the first batch of veggies …
Thanks for the heads up!
Do you think leftovers would freeze well?
Hmmm I don’t know that I would suggest freezing this. Eat it for lunch the next day 🙂
this was good. would have been better with pork sausage (duh) but that kind of defeats the purpose a bit, doesn’t it?
10 minutes prep time? Really?
You may want to update recipe to say sweet potato, peeled and grated. I go straight to the recipe and don’t read the blogs usually so I had to go back through this when I realized something was missing with the sweet potato and saw it was to be grated.
I totally have to agree. There are often so many pictures and commentary on blogs when all I’m interested in is the recipe that this is a real surprise not to have this specified in the recipe itself. I hadn’t noticed actually until I read your comment and then went back and looked. Not in the ingredients list or in the instructions. Did you make this? What did you think? I might give it a try but I’ll write it on paper first . 🙂
Thanks for sharing this delicious recipe. Can’t wait to give it a shot.
Made this two nights ago after working a 12-hour shift at the hospital. So easy and delicious! I added in some Eastern European spice mix that really complimented the flavors of the veggies and sausage. Fiance loved it too and asked for the recipe to be part of our regular rotation. Took some of the leftovers to work the next day and my nurse coworkers all came by asking what smelled so good. I already have requests to bring it to our next work potluck 🙂 Thanks for another delicious, quick and healthy recipe!
Great recipe. Will give it a go soon. Great colourful photos too!
<3 Thanks Mark!
Hey Lee that’s so delicious recipe. I made it yesterday at my dinner, its finger licking recipe.
Oh my love thanks again for sharing this delicious recipe.
Hey so I’m a little confused do you pre cook the sweet potatoes then grate them or grate it raw
Grate them raw! So sorry for the confusion.
Great pics! looking delicious, i try it in my home. : )