Saturday, January 5, 2013

Winter Brunch: Sweet Potato Sausage Hash

 “Tomorrow, I’m going to make a hearty brunch.”

Waking up to a big hearty meal is truly satisfying. This plate of sweet sausage and steaming sweet potatoes was a huge dose of comfort on a rainy, dreary winter morning.  I’m not usually in the mood to cook first thing in the morning, so a weekend brunch like this has to be either really fast or something you make the night before.

This hash is of the “really fast” variety of brunch dishes.  The main task is to peel and shred the potatoes.  I shredded my potatoes in a food processor so that they would cook quickly.  If you don’t have a food processor you could grate them using a box grater, or dice them.  You could probably cut everything up the night before if you were so inclined.  All in all, the whole thing took me about 30 minutes.

The hash is really sweet, but I thought this paired well with coffee and tea. My boyfriend usually hates breakfast, but he gobbled this up!

Sausage and Sweet Potato Hash

½ lb sweet Italian sausage (or chicken sausage or sausage flavored tofu crumbles)
½ cup chopped onion
1 clove garlic, minced
½ teaspoon dried rosemary
4 small sweet potatoes, peeled and shredded
1 small russet potato, peeled and shredded

Heat a skillet over medium heat.  Add sausage and cook, breaking it up into smaller pieces.  Once cooked through, remove sausage to a plate.

Add onion to skillet and cook in the sausage drippings until translucent. If you used lower fat sausage and don’t have much drippings, cook in a tablespoon or two of olive oil.
Add the garlic and rosemary and cook for about a minute.
Add the potatoes and give everything a stir.  Spread the hash evenly in the pan and cook, undisturbed, for about 3 or 4 minutes.  Then stir everything vigorously, spread everything out evenly in the pan again, and cook undisturbed for about 3 minutes.  Continue cooking and stirring until the potatoes are tender.  (It took me about three rounds of cooking and stirring.) Mix sausage in with the potato mixture.  Salt and pepper to taste.

Source:  Based on the flavors of this recipe at theKitchn.

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