Over the years, I had collected at least 6 Sweet Potato Hash recipes, but had never tried it. Perhaps my hesitation is my husband, he would not be a fan. Bill does not like anything called hash, casserole, or my favorite “midwest-hotdish”. I decide to take advantage of him being out of town and attempt my first batch. I love sweet potatoes, growing up, they were only served as a Thanksgiving treat, they always came in a can, had more butter, brown sugar and marshmallows than potatoes. My Thanksgiving tradition has evolved over the years, is now baked, has a lot less butter and the marshmallows have been replaced with pecans and I no longer reserve the sweet, savory flavor for Thanksgiving, and will indulge at least once or twice a week. I juice them, bake them, boil them, fry them, enjoy them all!
Since this was a last minute decision to make, I had to blend several recipes together, based on ingredients on hand and time available. I started with 3 large sweet potatoes, peeled and cut into 1/2 inch pieces. I have no knife skills, so this process took longer than I expected. I really need to google better ways to chop and dice! I thought the Hot Pork Sausage would compliment the sweet from the potatoes and add a much needed kick. I wish I had green pepper, the red bell was ended up being too sweet and certainly did nothing for the “look” of the dish. Onions, garlic and cumin rounded out the ingredients.
Rating; easy, minimal ingredients, great for weeknight dinner. I was slightly disappointed, wasn’t as good as I had hoped it would be. I will try it again, with green peppers and a little more cumin. I did love that the leftovers make a great side for breakfast the next day!
Sweet Potato Hash
3 large sweet potatoes, peeled and cut into 1/2 inch cubes.
1 medium onion – diced
1 red or green pepper – diced
4 cloves of garlic, minced
1 pkg ground hot sausage (pork or chicken)
1 tsp cumin (additional if needed)
Add sweet potatoes to a medium pot of boiling water. Cook until tender (5 minutes). Do not overcook. Drain and set aside.
In a skillet, cook sausage until done (10 min). Remove with a slotted spoon. In same pan, with the sausage drippings, saute garlic until almost brown. Add onion and peppers an cook until soft. Add the sweet potatoes and sausage to the pan and continue cooking another 5 minutes.
Enjoy!
- 3 large sweet potatoes, peeled and cut into ½ inch cubes.
- 1 medium onion - diced
- 1 red or green pepper - diced
- 4 cloves of garlic, minced
- 1 pkg ground hot sausage (pork or chicken)
- 1 tsp cumin (additional if needed)
- Add sweet potatoes to a medium pot of boiling water. Cook until tender (5 minutes). Do not overcook. Drain and set aside.
- In a skillet, cook sausage until done (10 min). Remove with a slotted spoon. In same pan, with the sausage drippings, saute garlic until almost brown. Add onion and peppers an cook until soft. Add the sweet potatoes and sausage to the pan and continue cooking another 5 minutes.
