Sweet Potato Hash

Sweet Potato Hash

I made this again but this time using regular ground pork sausage and McCormick Brown Sugar Bourbon seasoning. Damn delicious!

A delicious brunch, breakfast? lunch? We make it for dinner

Approximately 😉

2 large halfbaked sweet potatoes, cut in cubes (baking optional)

I lb sausage

1/2 a small onion, diced

1/2 red sweet bell pepper, diced

1 tsp McCormick Brown Sugar Bourbon seasoning

1 tsp salt

1 tsp freshly cracked black pepper

I bake my sweet potatoes most of the way done first, for assurance they’ll be soft and sweet. And I can cut to any size. However, if you don’t have time or didn’t remember, it works fine to cut into small cubes.

Cook sausage in medium nonstick or cast iron skillet, breaking apart as it cooks. Stir in seasonings. Add onion and red pepper, stir and cook 2-3 minutes longer. You might have to add a little oil to pan, approx 2 tablespoons. Then add sweet potatoes, continue to cook until they start to caramelize, about 10-12 minutes.

It is so tasty with an egg on top. Just sayin 😉 i choose making eggs separately for a couple reasons; 1 my family eating at different times and 2 I have more control of doneness of eggs for picky eaters 😉 but… it’s often made with eggs cooked on/in hash, when potatoes are done, after creating little nesting indentations, crack eggs into those spaces and put in 400° oven until eggs reaches desired doneness, not long! About 10 minutes. Garnish with fresh parsly or green onions.