Is it the weekend finally? Am I not dreaming (Well, hopefully when you read this post, I will be having another nap)? We should definitely celebrate this then. Let’s start with this delicious hearty Sausage Sweet Potato Hash.
As you may remember, I have recently posted another version of hash – Smoked Salmon Sweet Potato Hash. And let me a bit brag at this point. The good people from Live Green Toronto has chosen this recipe as the recipe of March when sweet potato was the star of the month. Nicely, isn’t? Let me boast a bit more. It’s been the third time my recipe was chosen.
This Sausage Sweet Potato Hash obviously isn’t that sexy and fancy like the previous one. Indeed, it doesn’t as photogenic as another one either. But I don’t mind having slightly messy but amazingly good potato hash. Besides, the weather still allows us to indulge ourselves with a bowl of something super delicious and super-comfort (Not to mention some excessive fats and calories). Well, if you worry about the healthy part of this dish, discard the sausage. That won’t be the Sausage Sweet Potato Hash, though, but you will still enjoy the meal. But I hope you aren’t doing that.
It’s really, really simple – perfect for these cozy weekends when it’s still rather cold outside (There’s a little thing: the text was written a week ago when the weather wasn’t that nice yet – yup, the spring has arrived!). Sweet potatoes, mild Italian sausage (grab sweet or spicy – play around!), onions, and smoked paprika. Is isn’t it this meal saying to you right now: “Make me! Eat me!”
Well, in this case, you should trust your cravings.
Go ahead and make it. And then repeat.
- 2-3 mild Italian Sausage, peeled and roughly chopped
- 1 medium red onion, finely sliced
- 1 medium red sweet pepper, cored, seeded and cuped
- 2-3 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- a pinch of salt
- In a skilled heat the 1/2 tablespoon oil and cook the sausages, until no longer pink and slightly brown outside. Set aside.
- In the skillet add the onions and pepper and cook for 5 minutes, until soft and nice.
- Add the sweet potatoes and the remaining oil (if necessary - you may have enough sausage fats) and toss to coat. Cook about 5 minutes over high heat then reduce the heat to medium, cover, and continue cooking stirring occasionally, about 10 minutes. Season with the paprika and salt. If the potatoes turning brown too fast, add a few tablespoons of water and continue cooking.
- When the potatoes are almost ready, return the sausage and cook for another 5 minutes, without the lid.