If you don’t eat breakfast every day, that needs to change today. I can go on and on about the importance of breakfast, but we will save that for a future blog post. Give this Sweet Potato and Chicken Sausage Hash a go, and let us know what you think! If I can make it, you definitely can. Remember – have some fun with it and make it your own. If you want to add stuff to it or take anything away – then do it!
Sweet Potato and Chicken Sausage Hash
Print RecipeIngredients
- 3 cups of cubed sweet potato
- 1 teaspoon of olive oil
- 1 1/2 cup of chopped onion
- 1/2 cup of chopped green pepper
- 1 clove of garlic, chopped
- 12 ounces of chicken sausage
- 1 tablespoon of olive oil
- 1/2 teaspoon of kosher salt, black pepper, cumin, and chilli powder
- 1/4 cup of chopped cilantro
Instructions
- Heat some olive oil in a heavy bottom pan on medium-high heat.
- Break up sausage and add to the pan. Cook your sausage for about 5 minutes or until done.
- Remove from heat, but try to reserve the fat in the skillet and put sausage on a paper towel to drain.
- Turn heat down to medium.
- Add a bit of olive oil, onions, green peppers, and garlic to the same skillet.
- Cook for 3 to 4 minutes, or until green peppers soften.
- Remove from skillet, and set aside.
- Put the remaining tablespoon of olive oil in the pan and bring to temperature.
- Add cubed sweet potatoes to skillet, a tablespoon of water and cover.
- Allow sweet potatoes to cook for 5 to 6 minutes till done, but not overly soft.
- Drain the water from the pan if needed.
- Return the sausage and vegetables to the pan, add the spices(cumin, chilli powder, salt, pep) and cook uncovered, occasionally stirring with a spatula until sweet potatoes start to brown. This will take about 10 minutes. Be careful they don’t burn.
- Once done, remove from heat and add some chopped cilantro on top.
- Serve as a side dish or for breakfast with a poached egg.
