Sweet Potato Hash


I haven’t posted a recipe in quite a while so I thought I would share this one. It is one of the few traditional breakfast dishes that doesn’t cause an eczema flare up in our little one so I have been cooking it often between breakfasts of sauteed green beans and slow cooker pot roasts.

Sweet Potato Hash

5 medium to large sweet potatoes
1/2 onion
3-4 cloves garlic
16 oz breakfast sausage
garlic salt
olive oil

Slice the sweet potatoes into 1/2 inch cubes. Dice the onion and garlic and combine with sweet potato and oil in a cast iron skillet (you can use your stainless steel or non stick instead). Turn the heat to medium-low. If the heat is up too high the onions and garlic will finish cooking before the potatoes. Start on the lower side and turn up the heat as needed.

Stir the hash occasionally to help potatoes brown nicely on all sides. While the potatoes are cooking pull out another small skillet and brown the sausage. Once the potatoes are soft (about 15 minutes on my stove) , transfer the cooked meat into the skillet and season with rosemary, thyme, and garlic salt. Mix well and allow to cook for a few more minutes.

Once the smell becomes too great to resist any longer, take the skillet off the heat and heap into a bowl (if you want it to stay warm longer) or spread onto a plate (if you want it to cool quickly so you can devour it). Go ahead and add a bit more- your stomach will thank you.


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