Recipes

Sweet Potato and Sausage Hash

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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.

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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!
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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

Ingredients

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

Instructions

  • 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.
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