The perfect hash is made when all your ingredints are the same size. This allows them to crisp up evenly, giving you the best flavor.
Here’s a nice earthy meal for ya that comes together in just a few minutes: Kielbasa Sweet Potato Hash.
Is Kielbasa Sweet Potato Hash more of a lunch or dinner?
Either one. One of the benefits of working from home is having access to a full kitchen to make delicious lunches. I’ve also definitely saved money not eating out as much and I have more time to try new things. A win-win when you’re a solopreneur food blogger.
What you might not know though, is that I’m not 100% solo in all this. The Mr. is actually arguably a better cook than I am. He’s always been able to whip up some really gourmet quality dishes by just grabbing things on the fly and throwing them together. It’s something I’ve always admired because I’m more of a recipe follower. Only recently have I started to gain the confidence to build an entire dish on my own without starting from some sort of recipe. It’s taken me years to build up that knowledge bank of spice and ingredient combinations. As I see it, you can go to culinary school, watch a ton of cooking shows, or you can just jump in and start cooking.
What’s the best way to learn to cook?
Whatever works best for you. Learning by doinghas always been my preferred method. It can be really frustrating when you’re in the thick of it, but when you get to a point where you can look back and see how far you’ve come, it’s pretty gratifying. Selfishly, that’s something this recipe blog does for me. It allows me to literally look back and see the progress I’ve made as a cook, a photographer and a writer.
Hubs on the other hand is more methodical about learning and doing. He does his research, prepares his materials, and then goes. His method is slower, but involves a lot less stress since he’s confident and ready when he gets to the “do” stage. I don’t think either way is right or wrong, just different.
How did this Kielbasa Sweet Potato Hash come to be?
Well, this recipe is brought to you by the Mr. and his methodically acquired culinary skills and love for kielbasa. Sweet potatoes because healthier ingredients make healthier meals. And it’s what we had on hand. Simple as that.
What’s the best way to cook a potato hash?
When cooking any kind of hash, it’s ideal to have all the ingredients be in small chunks so that you can get all the flavors in a single bite and the ingredients should be cut to the same size so you can get an even texture and balanced flavor in each bite. Sounds complex but it’s pretty simple. Once you get that principle down, you can make a hash out of almost anything.
I love my ceramic knife. I use it for almost everything because food doesn’t stick to it! This makes chopping much faster and more sanitary when things aren’t rolling off the cutting board onto the floor! Check out this colorful set of ceramic knives Amazon if you need one.
Want to hear more about my philosophy on being a life long learner?
Check out my interview on the Learn Grow Earn podcast where I talk about my philosophy on learning and how important that is as an entrepreneur.
Check out my easy no-cook tailgate kielbasa stacks!
Want more dinner or lunch ideas?
This recipe for Kielbasa Sweet Potato Hash was featured on Full Plate Thursday!
Kielbasa Sweet Potato Hash
- 4 links spicy kielbasa cubed
- 2 cups cubed sweet potato
- ½ onion chopped (you can use red or white)
- 1 yellow pepper chopped
- 1 orange pepper chopped
- 1 Hungarian pepper chopped
- 3 tbsp grape seed oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: 4 eggs
- Heat oil in a cast iron skillet over medium heat. Add sweet potatoes, cover and cook for 5 minutes, stirring occasionally.
- Add peppers, kielbasa, onions, salt and pepper. Stir then cover and cook for an additional 5 minutes, stirring occasionally. If you'd like to top with eggs (optional), push hash together to form a bed then gently crack each egg over 1/4 of the hash after adding the last ingredients and cook covered (without stirring) for the remaining 5 minutes.
- Garnish with parsley and serve hot.