Sweet Potato and Sausage Hash – GFCFSF

November 01, 2015


Sweet Potato and Sausage Hash - GFCFSF

1 onion, chopped
1 tablespoon olive oil
1 pound fresh breakfast, Italian sausage or chorizo (GFCFSF, sulfite-free), casing removed
3 pounds sweet potatoes (about 3 large potatoes)
6 large garlic cloves
2 long stems fresh rosemary
3 tablespoons olive oil
Salt and pepper, to taste

In a pan, cook sausage until browned and crumbled, beginning to crisp. Remove meat to a plate, leaving oil in pan. Add onions and cook until soft. Remove onions to plate with sausage.

While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch square. Chop the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper. Mix in the cooked onions and meat. (You can prep this the night before and just bake it in the morning for an easy breakfast).

Line a large baking sheet with parchment paper, and spread out the sweet potato mixture evenly. Roast the sweet potatoes for 30 to 45 minutes or until they are soft and browned.