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Sausage Sweet Potato Hash

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Sausage & Sweet Potato Hash
 
Prep time
Cook time
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Serves: 6
Ingredients
  • 1 lb ground pork sausage. I used breakfast sausage here, but it is equally good using either hot or mild Italian, chorizo, or just about any other sausage you want to try.
  • 2 large sweet potatoes, peeled and cubed to ½″ cubes
  • 2 bell peppers (mix your colors), chopped
  • 1 medium yellow onion, chopped
  • 2~4 cloves garlic, sliced thinly
  • 2 tsp salt-free seasoning blend
  • ½ tsp sea salt
Instructions
  1. Peel and cube the sweet potatoes. Put them into a pot, fill with water to about 1″ above the potatoes, toss in the sea salt, and bring them to a boil. Once the water has actually started to boil, cook them for about 4 minutes, until they are almost tender, and remove from heat. Drain in a colander and set aside.
  2. While the sweet potatoes are cooking, you can also get your large pan heated up (I usually use a wok to make sure I’ve got enough room) and brown the sausage. Also get your other veggies chopped up at this time, and the garlic sliced, and set aside.
  3. When the sausage is nearly browned through, add in all of the veggies and sauté on medium heat until the onions just start to turn translucent and the peppers soften a bit. Add a little bacon grease if needed to keep things from sticking (I usually find the sausage has enough fat, but if you are using a chicken sausage or something you may find you need a little more).
  4. Add in the sweet potatoes and seasoning mix and cook until the potatoes are tender and everything is heated through and blended – about another 5 minutes. Again, add a little fat if needed to help keep things from sticking.
  5. Serve just like it is, or I like to put a little salsa on top. Save the leftovers for a great post-workout meal or lunch during the work week. And my favorite way to use this at breakfast time is to take the leftovers and cook them with a couple of eggs for an awesome scramble.

Gather Up:

  • 1 lb ground pork sausage.  I used breakfast sausage here, but it is equally good using either hot or mild Italian, chorizo, or just about any other sausage you want to try.
  • 2 large sweet potatoes, peeled and cubed to 1/2″ cubes
  • 2 bell peppers (mix your colors), chopped
  • 1 medium yellow onion, chopped
  • 2~4 cloves garlic, sliced thinly
  • 2 tsp salt-free seasoning blend
  • 1/2 tsp sea salt

Start out peeling and cubing the sweet potatoes.  Put them into a pot, fill with water to about 1″ above the potatoes, toss in the sea salt, and bring them to a boil.  Once the water has actually started to boil, cook them for about 4 minutes, until they are almost tender, and remove from heat.  Drain in a colander and set aside.

While the sweet potatoes are cooking, you can also get your large pan heated up (I usually use a wok to make sure I’ve got enough room) and brown the sausage.  Also get your other veggies chopped up at this time, and the garlic sliced, and set aside.

When the sausage is nearly browned through, add in all of the veggies and sauté on medium heat until the onions just start to turn translucent and the peppers soften a bit.  Add a little bacon grease if needed to keep things from sticking (I usually find the sausage has enough fat, but if you are using a chicken sausage or something you may find you need a little more).

Add in the sweet potatoes and seasoning mix and cook until the potatoes are tender and everything is heated through and blended – about another 5 minutes.  Again, add a little fat if needed to help keep things from sticking.

Serve just like it is, or I like to put a little salsa on top.  Save the leftovers for a great post-workout meal or lunch during the work week.  And my favorite way to use this at breakfast time is to take the leftovers and cook them with a couple of eggs for an awesome scramble.  Enjoy!