Sweet Potato Sausage Hash
This time of year, I’m ready for bright, beautiful dishes with lots of color. But considering what I see outside, I’m craving a warm and hearty meal to eat by the fire. So my sweet potato and sausage hash has all the right elements.
You can make it light using a turkey sausage or kick it up a notch with a spicy Italian variety. If you’re doing this for breakfast or brunch, I would suggest a sage country sausage. I went for a healthier version using turkey and served it alongside some Balsamic Sautéed Brussels Sprouts.
- 1 large onion, sliced
- 2 tablespoons butter
- 1.5 pounds sausage (pick Italian, chorizo, breakfast, sage or turkey)
- 3 large sweet potatoes
- 4 large garlic cloves, crushed and roughly chopped
- 4 stalks rosemary, chopped
- 8 stalks thyme, chopped
- 3 tablespoons olive oil
- 6-8 Large eggs
- Kosher salt and freshly ground black pepper
Saute onions in butter (adding garlic after a couple minutes) until nicely browned. Dice potatoes and toss in olive oil and salt/pepper. Add onions/garlic and roast for 15 minutes in a 350 degree oven.
While potatoes are roasting, cook sausage in an oven-safe or iron skillet. Drain any excess fat.
Top with parmesan cheese to serve.