Posts tagged ‘sweet potato’

April 6, 2011

Rainy Day Sweet Potato “Hash”

To be honest, I’m not really sure what constitutes a true hash. Yesterday’s crazy weather and wet, chilly evening definitely called for a warm and comforting meal, though. I’m calling it hash because it is sort of like sweet potato home fries but please enlighten me if I’m totally off base!

I skipped the scrambled egg in this dish in favor of sundried tomato chicken sausage from Trader Joe’s. These are absolutely delicious, low in sodium and lacking mysterious animal parts (unlike most other sausages out there), and can be used for just about anything! I’ve put them in pasta, soup, and now sweet potato hash. They are also absolutely delicious all on their own! I made a double serving of this meal so that I could have leftovers for today’s meals.

Chicken Sausage Sweet Potato Hash

Serves 2


2 sweet potatoes

1/2 green bell pepper

1/2 onion

2 chicken sausage links

1 tsp. oil (grapeseed, safflower, olive)

hot sauce

salt and pepper


1. Wash the sweet potatoes well and stab a couple of times with a fork. Microwave on high for about 3 minutes. Let cool before handling.

2. While the sweet potatoes cook and cool, dice the pepper and onion. Now is the time to add about a teaspoon of oil (I used grapeseed) to a large saute pan and heat over a medium-high flame.

3. Once the sweet potatoes are cool enough to handle, chop into bite-size chunks. Add the pepper, onion, and sweet potato to the preheated pan. Sprinkle with kosher salt and pepper.

4. Being sure to stir the mixture in the pan frequently, now chop your sausage links into bite-size pieces.

See those flecks of sundried tomato?!?! Yeesssss.

5. Add the sausage to the pan, along with a few dashes of hot sauce, and stir well. Put a cover on the pan and allow the mixture to start crisping on the edges. Uncover and stir occasionally. Your hash is done when you like the amount of browning and crispiness on the potatoes!

I added a drizzle of ketchup and a sprinkle of freshly-grated mozzarella but add whatever you prefer! I also had a bowl of Trader Joe’s Low-Sodium Tomato and Roasted Red Pepper soup on the side with a slice of multigrain sprouted wheat bread. This meal warmed me from the inside out and left me totally satisfied. Where are my greens? I have a giant spinach salad loaded with lots of other veggies with my lunch most days so my dinners tend to focus items other than salad.

If you haven’t jumped on the sweet potato train yet, it’s about time! They are jam packed with vitamins and fiber, particularly if you eat the skins, and, most importantly, are super tasty!I prefer mine to be baked as wedges or pan fried because I love the crispy edges but mashing them or eating them like you would a baked potato is also delicious. Go wild!

Buon appetito!