Make this delicious smoked sausage hash for your next brunch gathering! Smoky sausages cooked with sweet potatoes and russets, onions and spices. The perfect brunch fare! Serve this with fried or poached eggs for a full breakfast spread.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
Utensils
Large Skillet
Step 1
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Add the sausages to the grill, then close the hood.
Step 2
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 3
Turn dial to SMOKER, set temperature to 350°F, set time to 20 minutes. Select START/STOP to begin cooking (preheating is not needed). If necessary, use the arrows to the right to add more time.
Step 4
When 10 minutes remain, open hood, flip the sausages, and check the internal temperature using an instant-read thermometer. Cooking is complete when the internal temperature reads around 160°F. Remove sausage from grill, let rest for 5 minutes then slice into rounds. Set aside.
Step 5
Place a 12-inch frying pan over medium heat and add the oil and butter. When the butter is melted, add the potatoes, and cook until soft and browned, about 10 to 15 minutes.
Step 6
Remove the potatoes then add the onions and peppers and sauté until soft, about 5 minutes. Add the garlic and cook for 1 minute. Season with red pepper flakes, cinnamon, salt, and pepper.
Step 7
Return the sausage to the pan and cook for another 1 to 2 minutes. Plate hash in a bowl or plate and top with the scallions and a fried or poached egg, if desired.
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Add the sausages to the grill, then close the hood.
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
Step 2 of 7
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
Step 3 of 7
Turn dial to SMOKER, set temperature to 350°F, set time to 20 minutes. Select START/STOP to begin cooking (preheating is not needed). If necessary, use the arrows to the right to add more time.
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
Step 4 of 7
When 10 minutes remain, open hood, flip the sausages, and check the internal temperature using an instant-read thermometer. Cooking is complete when the internal temperature reads around 160°F. Remove sausage from grill, let rest for 5 minutes then slice into rounds. Set aside.
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
Step 5 of 7
Place a 12-inch frying pan over medium heat and add the oil and butter. When the butter is melted, add the potatoes, and cook until soft and browned, about 10 to 15 minutes.
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
Step 6 of 7
Remove the potatoes then add the onions and peppers and sauté until soft, about 5 minutes. Add the garlic and cook for 1 minute. Season with red pepper flakes, cinnamon, salt, and pepper.
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
5-7
mild Italian sausage links
2 tablespoons
canola oil
2 tablespoons
butter
2
large sweet potatoes, cubed small
1
large russet potato, cubed small
1
small white onion, peeled, chopped
2
bell peppers, seeds removed, chopped
3
cloves garlic, peeled, minced
¼ teaspoon
red pepper flakes
¼ teaspoon
ground cinnamon
kosher salt, as desired
ground black pepper, as desired
1 bunch
scallions, thinly sliced
Step 7 of 7
Return the sausage to the pan and cook for another 1 to 2 minutes. Plate hash in a bowl or plate and top with the scallions and a fried or poached egg, if desired.
