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Sweet Potato Hash with Organic Kielbasa

Sweet Potato Hash

A simple, one pan meal that works for breakfast, lunch or dinner…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 Recipe

For Kitchen or Bush

Sweet Potato Hash with Organic Kielbasa

Ingredients

  • 2-3 large sweet potatoes, cubed
  • 1-2 large russet potatoes, cubed
  • 1 large, or 2 small/medium onions, chopped
  • 3-4 Tbs avocado oil, divided
  • 1 organic bell pepper, chopped (optional)
  • 2-4 organic sausages, sliced
  • Fresh chives or green onions for garnish
  • Salt & pepper, to taste

Details

  • Prep Time:   10-15 mins
  • Cook Time: 40-50 mins
  • Yield: 4-6 servings

Directions

  1. 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.
  2. Arrange onto a sheet pan and bake at 425 for approximately 40-50 mins, stirring after 20 minutes.
  3. 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.
  4. Heat a cast iron skillet (or other large pan) and add 1 Tablespoon avocado oil. Add sliced sausage and cook until browned.
  5. Add potato/onion mixture to pan and heat through.
  6. Garnish with chopped chives or green onions (a pair of scissors does this job nicely when in the bush!).

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!!

Pair this meal with our homemade water kefir (or get fancy with these flavored water kefir options!) and finish the evening off with s’mores or our amazing Campfire Sourdough Orange Cake.

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