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.

Photo Sep 06, 5 26 55 PM

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

Advertisements

Sunday Brunch: Sausage, Spinach, Sundried Tomatos and Cheddar Cheese Frittata

The title says Sunday brunch but really you can have this for dinner any night of the week. I recently made this frittata for a client that I cook for on a weekly basis. Its filling, delicious and easy! One of the first things I made back in culinary school was a onion frittata and I was so nervous it wouldn’t flip out of the pan correctly, the anxiety was on HIGH that class haha! But it came out great and that’s because I had an excellent non stick pan. That is the key here, and once you have that the rest is piece of cake. Frittata by the way is a big omelet started in a non stick heavy duty pan and finished in the oven to blow up and be nice and puffy. Similar to a quiche but with no crust. You can add any kind of toppings your little heart desires, so its great when you want to get rid of herbs and vegetables in your fridge! For this one I used sweet Italian sausage, spinach, sundried tomatoes and cheddar cheese. The process is always the same, you want to cook your filling in the same pan you cook the frittata in then add your egg mixture, cook in pan and then finish it off in the oven. Then you invert on to a plate. Try this combo or one of your own for you next brunch party or week night dinner!

 

Photo May 10, 4 17 08 PM

 

 

Sausage, Spinach, Sundried Tomatoes and Cheddar Cheese Frittata

Preheat oven to 350. Use a non stick, oven safe frying pan.
10 Eggs
2 lbs spinach, chopped
1 small onion, chopped
1 lb Sweet Italian Sausage
8 ounces of sundried tomatoes
8 ounces of cheddar cheese, shredded
Butter or oil

1. Crack eggs in a bowl and whisk until frothy and well combined. Add salt and pepper to taste and set aside in the fridge
2. Cook the sausages on medium heat all the way through, cool on a plate then cut in small pieces
3. Next heat a heavy duty non stick pan on medium heat, drizzle oil or a few teaspoons of butter around the pan. Add spinach to pan and cook down and season with a little kosher salt, next add onions and cook until translucent. Add in the cooked sausage and tomatoes. Mix all together and cook for another minute or two.
4. Add egg mixture to the pan and let sit for 1 minute. Using a rubber spatula go around the edges of the pan once, then go from one edge to the middle of the pan, letting the middle liquid go to the edge. This will ensure the middle is cooking and as well as the edges. When you see sold pieces of egg forming, turn off heat, add shredded cheese on top and transfer to the oven for 15-20 minutes. The egg mixture will rise and the edges will be a dark brown. You can use toothpicks to see if the middle is well cooked.

5. Let cool in pan completely.  Then take a plate or cutting board and put over the pan and flip over.  Frittata should come out easily.  Then flip over again on to a plate.  Cut in triangle pieces  and serve with a simple salad.

 

Photo May 10, 4 16 23 PM                                                            Photo May 10, 4 44 32 PM