Sweet-Potato and Sausage Hash

December 2006
Sweet-Potato and Sausage Hash

by 41 people

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Serve this hash as a suppertime main dish or in the morning, alongside scrambled eggs.

Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 2 large sweet potatoes (about 2 pounds), peeled and cut into 1/2-inch pieces
  • 1/2 pound bulk pork sausage
  • 2 tablespoons vegetable oil
  • 2 bell peppers (any color), chopped
  • 1 onion, chopped
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons ground cumin
  • Salt and pepper
  • Green salsa, for serving
  1. In a medium pot of boiling, salted water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.
  2. In a large nonstick skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes; transfer with a slotted spoon to paper towels to drain.
  3. Heat the oil in the skillet over medium-high heat. Add the bell peppers, onion and garlic and cook until softened, about 5 minutes. Add the sausage, cumin and sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper and serve with green salsa.
  • Annie's Lane Cabernet Sauvignon-Merlot Clare Valley 2002 (Australia)
Tip Spice it up
  • Season the hash with sweet smoked paprika or a chopped fresh herb like thyme.