Rustic Sweet Potato and Sausage Hash
Sweet potatoes and breakfast sausage come together in a delightful savory, but slightly sweet breakfast or brunch dish.
Equipment
- 1 large, high sided skillet
- 1 wooden spoon/spatula
- Measuring cups and spoons
- 1 extra bowl
- 1 sharp chef's knife
Ingredients
- 1 lbs breakfast sausage
- 1 lbs sweet potatoes, ¼-½" diced
- 1 medium yellow onion, medium diced
- 1 tablespoon olive oil, only to be used of the sausage does not yield enough fat.
- 1 teaspoon dried sage
- ¼ teaspoon ground white pepper
- 1 teaspoon ground black pepper
- ½ teasoon salt
- 1 tablespoon maple syrup
Instructions
- In the large, high sided skillet, over medium high heat, brown the sausage. One the sausage has browned, remove from the pan and set aside. Leave about 1 tablespoon of fat in the pan.
- If the sausage did not yield a tablespoon of fat, add the olive oil, followed by the onions and 1/2 teaspoon of salt. Saute until translucent.
- Add the diced sweet potatoes, white pepper, black pepper, and dried sage. Reduce heat to medium and allow the potatoes to cook until fork tender. 7-10 minutes depending on the size of the dice.
- Add the sausage back to the pan and stir together with the sweet potatoes and onions. Add the maple syrup, stirring as the syrup is added to prevent the syrup from caramelizing on the bottom of the pan.
- Taste, and adjust for seasoning if necesssary.
- Can be made ahead, stored in the fridge, and reheated in an oven safe dish at 350°F for about 20 minutes.
Nutrition
Calories: 333kcalCarbohydrates: 19gProtein: 13gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 54mgSodium: 556mgPotassium: 481mgFiber: 3gSugar: 6gVitamin A: 10785IUVitamin C: 4mgCalcium: 39mgIron: 1mg
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