$1 Sweet Potato Hash Recipe That Actually Feeds You
I know you’re staring at your grocery receipt wondering how you’re going to stretch $20 into a week’s worth of meals.
I’ve been exactly where you are, standing in my kitchen with three sweet potatoes, half an onion, and determination to make something filling that won’t break the bank.
This sweet potato hash costs just $1.15 per generous serving, and I promise it’ll keep you satisfied for hours.
KEY INFO
Total Cost: $6.94 for entire recipe
Cost Breakdown Per Portion:
- Sweet potatoes: $0.46
- Onion: $0.12
- Red bell pepper: $0.25
- Breakfast sausage: $0.29
- Oil and seasonings: $0.03
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty: Easy (perfect for beginners)
Price Level: Very inexpensive
Dietary Tags: Naturally gluten-free, can be made vegetarian/vegan, Whole30 and Paleo compliant with modifications
EQUIPMENT NEEDED
Essential Tools:
- Large nonstick or cast iron skillet (12-inch works best)
- Sharp chef’s knife
- Cutting board
- Measuring spoons
Money-Saving Alternatives:
- Use any heavy-bottomed pot if you don’t have a large skillet
- Buy pre-cut frozen vegetables when they’re cheaper than fresh
- Microwave helps speed cooking if your stovetop is slow
INGREDIENTS
Listed in order of use
- 1.5 lbs sweet potatoes (about 2 medium) – substitute: regular potatoes or carrots for less money
- 8 oz breakfast sausage – substitute: omit for vegetarian, or use black beans/lentils
- 1 medium yellow onion, diced – substitute: any onion variety you have
- ½ tablespoon cooking oil (vegetable, canola, or olive oil)
- 1 red bell pepper, diced – substitute: green bell pepper is usually cheaper
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika – substitute: regular paprika or chili powder
Optional garnishes: Fresh parsley, green onions, avocado, fried egg, hot sauce
METHOD
- Prep your vegetables first.
Wash, peel, and dice sweet potatoes into ½-inch cubes. Dice onion and bell pepper. This prevents burning while you’re scrambling to chop mid-cooking. - Brown the sausage.
Crumble sausage into your large skillet over medium heat. Cook for 5-7 minutes until nearly browned. Add diced onion to the same pan. Cook until onion becomes translucent, about 3 minutes. - Remove sausage mixture.
Transfer everything to a plate and set aside. Don’t clean the pan – those brown bits add flavor. - Cook the sweet potatoes.
Add oil to the same pan. Add diced sweet potatoes in a single layer. Cook for 10-12 minutes, stirring only every 3-4 minutes. Let them sit to develop golden-brown edges. - Add bell pepper and seasonings.
Toss in diced bell pepper, salt, pepper, garlic powder, and smoked paprika. Cook for 3-5 minutes until bell pepper softens and sweet potatoes are fork-tender. - Combine everything.
Return sausage and onion mixture to the pan. Stir gently and cook for 2 more minutes until heated through. - Taste and adjust.
Add more salt, pepper, or paprika as needed. Serve immediately while hot.
CRUCIAL TIPS
Money-Saving Tips:
- Buy sweet potatoes when they’re $0.99/lb or less
- Skip the sausage entirely for a $0.86 per serving vegetarian version
- Use green bell peppers instead of red to save $0.50+ per pepper
- Double the recipe and freeze half in portions
Success Tips:
- Don’t stir the sweet potatoes too much – they need time to caramelize
- Cut vegetables the same size so everything cooks evenly
- Medium heat is key – too high burns the outside before inside cooks
- Taste as you go and adjust seasonings
Common Mistakes to Avoid:
- Cutting sweet potatoes too large (they won’t cook through)
- Overcrowding the pan (causes steaming instead of browning)
- Adding salt too early (draws out moisture and prevents browning)
STORAGE & VARIATIONS
Storage: Keep in airtight container in fridge for up to 4 days. Reheat in microwave for 1-2 minutes or in skillet over medium heat.
Scaling: Halve recipe for 2-3 servings, or double and use sheet pans for meal prep.
Variations That Work:
- Vegetarian: Skip sausage, add black beans or chickpeas
- Vegan: Use plant-based sausage or extra beans
- Breakfast style: Top with fried egg
- Mexican inspired: Add cumin, chili powder, and corn
- Seasonal: Throw in whatever vegetables need using up
Sheet Pan Version: Toss everything with oil and seasonings, roast at 425°F for 25-30 minutes, stirring halfway through.
I’ve made this hash countless times when money was tight, and it never gets old. The sweet potatoes provide natural sweetness that balances the savory sausage perfectly. Even my pickiest eaters ask for seconds.
The best part? This recipe proves that eating well on a budget isn’t about sacrifice – it’s about knowing which ingredients give you the most bang for your buck. Sweet potatoes are nutritional powerhouses that cost pennies, and when you treat them right, they taste like a million dollars.
