Hash is such a versatile one-skillet meal. You can feed a breakfast crowd by adding eggs, you can have it alongside some salad for lunch, or enjoy it with a glass of red wine in the evening.
By cooking the sweet potatoes ahead of time you’ll save yourself a lot of time. In fact, this is a great application for leftover sweet potatoes. The best part? If you don’t feel like peeling them they will just make your hash more rustic and nutrient-dense.
The spicy andouille, the sweet apples, and the savory potatoes really make this a dish you’ll want to dive into. Questioning the apples? Just trust me. They make it next level. It’s best when cooked up in a cast iron skillet, and if you have any leftovers they will reheat beautifully... if being the operative word!
Yield: 6 - 8 servings
Ingredients:
4 c sweet potatoes, cooked and chopped
2 c apples, chopped
1 lb andouille sausage, sliced
4 c onions, chopped (about 2 medium onions)
2 T avocado oil
¼ t + ½ t salt
¼ t garlic
¼ t paprika
⅛ t cayenne
fresh herbs of your choice, for garnish
Process/Instructions/Directions:
Preheat pan with 1 T of oil.
Brown sausage in a skillet over medium heat, about 3 minutes each side, and remove from skillet.
Add in onions, 1 T oil, and ¼ t salt. Cook, stirring occasionally, until onions are translucent. About 8 minutes.
Add in apple and cook until apple becomes tender, about 8 minutes.
Add back in sausage, sweet potatoes, and seasonings. Stir to combine.
Cook until all ingredients are heated through and enjoy!
About this Recipe:
paleo dairy free coconut free nut free gluten free