Brown Rice & Sweet Potato hash or stuffing

by Jonathan Cheung

A simple supper, and pssst… to make it even simpler just use up your leftover rice in the fridge and use it as a stuffing for your Thanksgiving turkey!

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brown rice sweet potato hash


  • 1 cup/250mL Dainty Brown Rice
  • 2 cups/500mL Chicken or Vegetable stock
  • 3 Tbsp Olive Oil
  • 2 fresh Sausages of choice
  • 1 small Yellow Onion, minced
  • 2 cloves of Garlic, minced
  • 1 large Sweet Potato, peeled and diced
  • 1 cup/250mL Corn kernels, fresh or frozen
  • 2 cups/500mL Kale leaves, stalks removed, washed and chopped rough
  • 1 handful fresh parsley, chopped rough



Cook the Dainty Brown rice in your rice cooker with the stock.


Meanwhile, heat a large sauté pan over medium high heat. Add the olive oil. Remove the sausage meat from the casing, and when the pan is hot, crumble in the sausage meat. Sauté until lightly browned and cooked through, about 5 minutes.


Add the minced onion and garlic to the sauté pan, and continue sautéing for 2-3 minutes, until the onions have softened.


Toss in the diced sweet potato and stir to combine. Lower the heat to medium and cook for 10 minutes. Cover the pan, reduce the heat to medium-low, and allow to cook until the sweet potatoes are fork tender, about 5 minutes.


Stir in the cooked rice and chopped kale. Raise the heat back up to medium high. Cook until the kale wilts slightly, about 5 minutes. If you find it a little dry, add in 3-4 tbsp more chicken stock or water.


Stir in the corn and parsley. Allow the corn to warm up for 2 minutes. Season with a generous amount of salt & pepper and serve hot.


Option: Switch the sausage for 5-6 slices of bacon. Add a fried egg on top for a hearty breakfast.

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