This quick skillet hash is the kind of meal I turn to when the day has been long and everyone is hungry now. I first tossed it together on a weeknight after a farmers market run with a bag of sweet potatoes and a link of spicy Cajun sausage. The way the edges of the sweet potato caramelize against the heat while the sausage renders its smoky fat creates a balance of sweet, spicy, and savory that just hits the spot. What I love most is the texture. The sweet potatoes get those crispy, golden corners while staying tender inside, and the bell peppers and onions lend that soft sweetness that plays so nicely with a punchy Cajun seasoning. I remember the first time I made it for my sister; she went back to the skillet for seconds before I could even set out the hot sauce. Now it is our dependable, one-pan dinner that works as a hearty breakfast, a lazy weekend brunch, or a satisfying supper on a busy night.

Ingredients

• Sweet potato: Choose a firm, dry sweet potato with smooth skin; one medium (about 2 cups diced) caramelizes beautifully for a naturally sweet, crisp-tender bite. Garnet or Jewel varieties work especially well.
• Cajun sausage: Use 1 cup sliced andouille or Cajun-style smoked sausage. Look for a well-seasoned link with a balanced smoke profile; Aidells and local butcher options are great picks.
• Onion: Half a cup of chopped yellow onion adds sweetness as it softens and browns. If you prefer a sharper bite, a white onion works too.
• Bell pepper: Half a cup diced; red, orange, or yellow peppers bring color and a touch of sweetness that complements the spice in the sausage.
• Olive oil: One tablespoon is enough to jumpstart browning. Use a neutral-tasting extra-light olive oil for better high-heat performance.
• Cajun seasoning: One teaspoon to season the whole pan. Choose a blend with paprika, garlic, onion, thyme, and cayenne; adjust to taste.
• Optional garnishes: Chopped parsley, sliced green onions, or a dash of hot sauce add brightness and a final lift.

Instructions

Heat the pan and start the veggies: Warm 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 2 cups diced sweet potato, 1/2 cup chopped onion, and 1/2 cup diced bell pepper. Cook, stirring regularly, 8 to 10 minutes. Watch for potatoes to turn slightly translucent on the edges and onions to soften and lightly brown. Build caramelization: Reduce stirring to allow contact with the pan, creating browned spots for flavor. If the pan looks dry, add 1 to 2 teaspoons additional oil. Keep heat at medium so sugars in the sweet potato caramelize without burning. If browning too fast, lower heat slightly and add a tablespoon of water to release fond. Add sausage and season: Stir in 1 cup sliced Cajun sausage. Sprinkle 1 teaspoon Cajun seasoning over everything and toss to coat. Cook 5 to 7 minutes, stirring occasionally. The sausage should sizzle, render a bit of fat, and take on deeper color while vegetables turn golden and lightly crisp. Finish and serve: Taste and adjust seasoning, adding a pinch of salt or extra Cajun spice if needed. For more heat, finish with hot sauce. Garnish with chopped parsley or green onions. Serve hot straight from the skillet so the crisp edges stay intact.

Storage Tips

Cool the hash to room temperature within 30 minutes, then refrigerate in a shallow, airtight container for up to 4 days. For the best texture, reheat in a nonstick or cast-iron skillet over medium heat with 1 teaspoon oil, spreading the hash in a single layer and letting it crisp for 2 to 3 minutes before stirring. You can freeze portions for up to 3 months; press out excess air in freezer bags or use freezer-safe containers with tight lids. Thaw overnight in the fridge and reheat on the stovetop. If the hash seems dry after reheating, brighten with a squeeze of lemon and a drizzle of oil.

Ingredient Substitutions

Swap andouille with kielbasa or smoked turkey sausage for a lighter profile. Beef sausage works well too, though it is less smoky. If you are out of olive oil, use avocado or canola oil for similar high-heat performance. Replace sweet potato with Yukon Gold potatoes for a more neutral flavor; cook times will be similar, though regular potatoes may brown faster. No Cajun seasoning? Mix 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch of thyme, and a pinch of cayenne. Add 1/4 cup corn kernels or diced zucchini to stretch the batch. For vegetarian, sub plant-based Cajun-style sausage and a touch more oil.

Serving Suggestions

Top each serving with a fried or poached egg so the yolk becomes a sauce. For dinner, balance the richness with a crisp green salad dressed in lemony vinaigrette. A side of warm cornbread or toasted country bread is perfect for scooping. Garnish with chopped parsley, green onions, and a few dashes of hot sauce. If hosting brunch, serve alongside sliced oranges or a fruit salad to add brightness. For extra heft, fold in 1/2 cup black beans or serve with a dollop of yogurt for those who want a cool counterpoint to the spice.

Cultural Background

This dish borrows its spirit from Cajun cooking, where bold spice blends, smoked meats, and one-pot practicality shine. Andouille sausage, a staple in Louisiana kitchens, brings the smoky, garlicky backbone found in classics like jambalaya and gumbo. Hashes themselves have long histories as resourceful ways to transform leftovers into something comforting and satisfying. Here, the sweet potato nods to Southern roots and seasonal abundance, creating a friendly bridge between tradition and modern weeknight cooking.

Seasonal Adaptations

In fall, add diced apple and a pinch of smoked paprika for a sweet-smoky twist. Winter calls for a handful of chopped kale or collards tossed in during the last 2 minutes to wilt. Spring is lovely with asparagus tips or peas added just before serving. Summer screams for fresh corn off the cob and juicy cherry tomatoes folded in at the end for brightness. For holidays, garnish with pomegranate arils or cranberry relish to contrast the spice.

Meal Prep Tips

Dice sweet potatoes, onions, and peppers up to 3 days ahead and store them in airtight containers or zip-top bags. Pre-slice the sausage and keep it separate. On cook day, everything hits the pan and dinner is ready fast. Portion leftovers into individual containers for grab-and-go lunches; they reheat beautifully in a skillet in about 5 minutes. If you want eggs on top for weekday mornings, fry or poach fresh while reheating the hash so everything lands hot on the plate at once.

When you want something hearty, colorful, and full of personality, this hash delivers every time. Make it once and you will find yourself returning to it on busy weeknights, slow weekends, and everything in between. Happy cooking, and enjoy that first bite of crispy, spicy, sweet comfort.