Sweet Potato and Sausage Hash
From Every Day with Rachael Ray
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1. In a medium pot of boiling, salted water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.
2. In a large nonstick skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes; transfer with a slotted spoon to paper towels to drain.
3. Heat the oil in the skillet over medium-high heat. Add the bell peppers, onion and garlic and cook until softened, about 5 minutes. Add the sausage, cumin and sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper and serve with green salsa.
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Carolyn's Quick Version
Maple flavored Sausage instead of the bulk Pork Sausage
1/2 Tablespoon Dehydrated Minced Onions
1/2 Tablespoon Pre Minced Garlic
1 teaspoon of Rosemary instead of Cumin
Deleted the Salt and Pepper
Added a quick squirt of Maple Syrup
1. In a medium pot of boiling, salted water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.
2. In a large nonstick skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes; transfer with a slotted spoon to paper towels to drain.
3. Heat the oil in the skillet over medium-high heat. Add the onion and garlic. Add the sausage, rosemary and sweet potatoes and cook for 5 minutes more.
4. Add a little squirt of Maple Syrup and Stir.
5. Eat!