Monday, September 21, 2015

Sweet Potato Hash

As the the season changes to Fall, find some places to explore that will add peace and tranquility to your life.
Autumn Sweet Potato Hash is fall’s answer to a savory late morning breakfast. The colors of autumn are captured on the plate. The savory ingredients include spicy Italian sausage, red bell peppers and caramelized onions, topped with a sprinkle of fresh herbs and Asiago cheese. Recipe serves 2 and is easily doubled.  
Recipe adapted from Epicurious
  • 2 links Spicy Italian Sausage, casing removed
  • 2 sweet potatoes, peeled and diced into tiny cubes
  • 1 small onion, diced
  • 1 red bell pepper, cored and seeded, and diced
  • • Salt and Black pepper
  • Pinch paprika, onion powder, garlic powder and Italian seasoning
  • 2 tsp. chopped fresh flat-leaf parsley
  • 1 green onion, chopped
  • 1/3 cup grated Asiago cheese
  • Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
  • Heat a large non-stick saute pan over medium-high heat. Once hot, crumble the spicy sausage into the pan allowing it stay relatively chunky, and brown it for a several minutes. 
  • Add to the pan onion and red bell pepper, and saute with the sausage for a few minutes until golden-brown (if a little more oil is needed, add in a drizzle of olive oil); add in a pinch or two of salt and freshly ground black pepper, the pinch of paprika, onion powder, garlic powder and Italian seasoning, and stir to combine 
  • Add in the cooked diced sweet potato, stir, and cook everything until it starts to caramelize and soften a bit, covered, for about 10 minutes, stirring occasionally. 
  • Finish the hash by adding the chopped parsley and green onion. Spoon the hash into bowls or plates, and top with the grated Asiago cheese. 
  • Optional serving with a fried egg if desired.

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