Sweet Potato Hash
Sweet potato hash is a simple, one pan meal that’s great for breakfast, lunch or dinner. Easy enough for a weeknight, but impressive enough for company…and tastes even more amazing when cooked over a campfire!
This sweet potato hash has become our favorite go-to camping meal. Truth be told, it’s in regular rotation whether we’re camping or not! The entire family gobbles it up (toddler and all) and it’s equally as easy to make at home, or in the bush!
If you haven’t already guessed, our family loves to camp. I grew up camping all over Oregon as a kid, and lived in the Shenendoah Mountains in my early 20’s. Now I’ve fallen in love with the northern mountains and valleys of the Idaho Panhandle, where we call home! As kids, we ate better while camping than we did any other time, so “gourmet camping” is kind of in my blood! The fact that many “camping foods” equate to beans and weenies, dry oatmeal or tuna out of a can just doesn’t fly with me (don’t get me wrong, I love me some good beans and weenies…but I love sweet potato hash even more!).
Although cooking over the campfire is one of our favorite things…we ADORE Grover’s Rocket Stove for the ease and efficiency of keeping your pan hot and getting your meal cooked quickly! It’s just more reliable than an open flame! Get yours here.
Check out our trip to the Deer Ridge Lookout Tower for footage of us cooking up this delicious dinner!
Sweet Potato Hash
- 2-3 large sweet potatoes cubed
- 1-2 large russet potatoes cubed (or more sweet potatoes)
- 1 large onion chopped
- 3-4 Tbs avocado oil divided
- 1 organic bell pepper chopped (any color)
- 2-4 organic sausages sliced (uncured, organic hot dogs work well, too)
- Fresh chives or green onions for garnish
- Salt & pepper to taste
- Cube and chop all potatoes, onions and bell peppers (if using), toss into a zip top bag, add enough avocado oil to the bag to coat all veggies, zip bag closed and shake.
- Arrange onto a sheet pan and bake at 425 F for approximately 40-50 mins, stirring half way through.
- Heat a cast iron skillet (or other large pan) and add 1 Tablespoon avocado oil. Add sliced sausage and cook until browned.
- Add potato/onion mixture to pan and heat through.
- Garnish with chopped chives or green onions (a pair of scissors does this job nicely when in the bush).
- If making ahead of time for camping, allow mixture to cool and store in a zip top bag in the refrigerator (or cooler) until ready to reheat.
The beauty of this meal is it’s all done in one pan (because you cooked the veggies ahead of time), and it whips up in a jiffy when you’re surrounded by hungry campers!
Want to make it even less hassle? Pass out the forks and dig in, family style!!