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Sausage and Sweet Potato Hash

Serve this breakfast hash sprinkled generously with parsley and chopped green onions, vegan sour cream and a stack of warm corn tortillas on the side. Your hungry guests will be delighted when you offer this colorful, satisfying meal at your next holiday brunch.    

Makes 4 to 6 servings
 

what you’ll need:

2 tablespoons oil, divided
1 onion, chopped
1 red bell pepper, seeded and chopped
1 large sweet potato (about 1 pound), peeled and cut into ½-inch cubes
½ teaspoon salt
1 teaspoon ground chipotle pepper
1 package Tofurky Chick’n and Apple Sausages

how to make:


1.
In a large skillet over medium, heat 1 tablespoon of the oil until it shimmers. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the sweet potato, salt, chipotle, and ¼ cup water. Cover the skillet, and cook undisturbed for 10 minutes or until the potatoes are fork-tender. Remove the lid and scrape the bottom of the skillet to loosen any brown bits. Transfer the sweet potato mixture to a platter and set aside.
2. While the potatoes cook, finely chop the sausage with a knife. Add the remaining tablespoon of oil to the skillet, then add the sausage, turn the heat up to medium-high, and cook, stirring occasionally with a metal spatula, until the sausage begins to brown, about 3 to 5 minutes. Add the sweet potato mixture back to the pan and stir to combine.

 

For more brunch ideas, check us out on Pinterest!

 

Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

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