Sometimes I just need a really good hash in my life!
Crispy and browned on the bottom, served with an over easy egg on top, and toast. So good! I can eat this all the time. Breakfast? Sure. Lunch? You betcha! Dinner? Yes, please!
The other thing I like about this recipe is it’s sort-of healthy!
Well… except for the sausage.
You could substitute a seasoned turkey sausage in its place to cut back on the fat, keep the flavor, and make it a little healthier. I wish I had thought of that when I made this.
Oh well, I guess I’ll just have to eat regular pork sausage, and TRY to enjoy it. Haha.
We all know that sweet potatoes are healthy, but how healthy?
I’m glad you asked…
Sweet potatoes are nutrient dense food loaded with beta carotene, Vitamin A & C, and are a source of potassium. Filled with natural sugars these root vegetables release sugar slowly which helps decrease spikes in sugar, while giving a boost in energy.
So you see, they’re a super addition to anyone’s diet, including mine, plus our dog loves, loves, loves sweet potatoes! To be completely truthful, she’s a big fan of most things edible. Our little Katie dog isn’t the pickiest eater, but her favorites also include pumpkin, squash, arugula, and cheese!
My dog, she knows what’s good, and I know she’d go crazy if I put a little bit of this in her bowl!
Now, go make some hash!
Sweet Potato and Sausage Hash
3 Cups cubed sweet potato (2 large sweet potatoes)
1 tsp olive oil
1 1/2 Cup chopped onion (1 Medium Onion)
1/2 Cup chopped green pepper
1 Clove garlic chopped
1/3 package of Johnsonville All-Natural pork breakfast sausage
1 Tablespoon olive oil
1/2 tsp kosher salt, black pepper, cumin, and chili powder
1/4 cup chopped cilantro
- Heat 1 teaspoon of the olive oil in a heavy bottom pan on medium high heat.
- Break up sausage and add to pan. Cook for about 5 minutes or until done.
- Remove from heat, but try to reserve the fat in the skillet and put sausage on paper towel to drain. Turn heat down to medium.
- Add onions, green peppers, and garlic to same skillet,
- Cook for 3-4 minutes, or until green peppers begin to soften. Remove from skillet, and set aside.
- Add the remaining tablespoon of olive oil to pan and bring to temperature.
- Add cubed sweet potatoes to skillet and cover.
- Allow sweet potatoes to cook for 5-6 minutes till done, but not overly soft.
- Return the sausage and vegetables to pan, and cook uncovered stirring occasionally with a spatula until sweet potatoes start to brown. This will take about 10 minutes. Be careful they don’t burn.
- Once done remove from heat and add cilantro on top.
- Serve as a side dish, or for breakfast with a poached egg.