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Maple Sausage Sweet Potato Hash

Maple Sausage Sweet Potato Hash

CJ Frazier




1 Cup diced Sweet potatoes (peeled)

1 Cup diced Red potatoes

1/2 Cup yellow onion

1/2 Cup Celery

16 oz (1lb) Maple Sausage

1/3 cup of dried cranberries

1/2 Cup Chicken Broth or Stock

Maple Syrup



Blackstone Chicken and Herb Seasoning

2 tbsp Unsalted Butter

1 tbsp olive oil





1. Preheat your Blackstone griddle to med high. Place your Maple Sausage on griddle top, chop and cook. Be careful not burn. Also we’re wanting to use the sausage fat after it’s cooked to start cooking our other ingredients. So when your sausage is done slide it off to a cool zone of your griddle top.


2. Leaving your sausage on the griddle add your red potatoes, sweet potatoes, onions and celery. Depending on how much sausage fat you have remaining you’ll also add 2 tbsp of unsalted butter, and roughly a tbs of olive oil. At this point we’re going to also add a large pinch of kosher salt, pinch of coarse black pepper and your desired amount of your Blackstone chicken and herb seasoning. Toss to incorporate your butter, oil and seasonings. Once thoroughly incorporated you’ll flatten out your ingredients to cover as much surface area so all ingredients are getting a chance to get a nice caramelization on the griddle top. This should take 3-4 minutes. Toss occasionally to get all sides caramelized.


3. Once you have a decent amount of color on your potatoes and you start to see your onions caramelizing we’re going to cover the ingredients with a cooking dome or tin pan. Right before covering you’ll add about a 1/3 of your Chicken stock to your ingredients and then cover. This will help steam the potatoes as well as adding a delicious flavor that your ingredients will soak up. Cover for 2-3 minutes. Occasionally toss the ingredients around and cover back up. You also might add a little stock as needed if you see that the potatoes are burning on the griddle top. This process should take about 8-10 minutes.


4. Once your potatoes are soft it’s time to add our dried cranberries and a light drizzle of maple syrup. Be sure to not add too much syrup. You don’t want your hash to be swimming in syrup. You just want a nice sheen. This will also start to reduce on the hot griddle top adding a glazed look and flavor.


Once you’ve incorporated the syrup and cranberries it’s time to plate it up. Once plated I like to add a post dusting of the Blackstone Chicken and Herb Seasoning. Enjoy!

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