Sweet Potato Hash with Sausage

hmmmm.. doesn’t it just SOUND amazing??  Caramelized onion, fresh thyme, juicy sausage and incredible sweet potatoes come together in a perfect marriage for this amazing anytime of the day meal.  In the morning, you can throw a fried or over easy egg on top for a quick breakfast, for lunch it becomes the main attraction and so perfect heated up on its own, and for dinner it makes an excellent side dish to chicken, beef,  fish, tofu, hearty salad… ummm you get the point!  This is great meal to make in bulk, and ahead of time as it keeps well in the fridge for up to a week or in the freezer for up to a month (but it won’t last that long..trust!) This whole meal comes together rather quickly, and not to many ingredients, if you’re a vegetarian substitute the sausage for tofu, simply cook up the tofu before adding to the sweet potatoes and onion mixture. So go ahead, get in your kitchen is and make this..now!! Enjoy folks 🙂

Sweet Potato Hash with Sausage

Ingredients

1 lb Italian style sausage

4-5 Sweet potatoes

1 yellow onion, chopped

Fresh Thyme

1 TBS paprika

2 TBS oregano

Salt and Pepper to taste

1. Peel and cut potatoes into bite size cubes (don’t need to be perfect but you want the same size pieces so it cooks evenly) Put in a pot and cover with cold water, then bring to a boil and let simmer for 10-15 minutes.  You want it to be soft and tender but not in a “mashable” state.  Test with a fork and taste, you want a little bite, not completely soft.

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2. While the potatoes are cooking, heat a pan on medium heat and cook the sausages fully.  Once they are done cut into pieces (about 1 inch)

Photo Sep 06, 5 27 11 PM

3. In the same pan you cooked the sausages, add the onions and thyme to pan and cook until onions are soft and slightly caramelized.  Drain the potatoes and add to the pan with the onions, cook for about 4-5 minutes, season with salt, pepper, paprika and oregano.  Add the sausage, mix all together and serve, or store in air tight container in the fridge for up to a week or longer in the freezer.

 

Photo Sep 06, 5 26 42 PM

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