• sandi mullarky

Weekend Hash

Sometimes you make something up when you are punting in the kitchen and it’s a winner. This was one of those. I am famous however for making something good and not writing it down, so it never makes a second appearance. I wanted to be sure not to lose this one and wanted to share with our Village.

I ran out of eggs and wanted a hearty breakfast. I started digging through the fridge and pulled out all these ingredients. It came to me. Oh I love a good Hash for Brunch.

Serves 2

6 Turkey Sausage links, cut in 1/2 inch slices

3 small to medium sweet potatoes

1/4 onion diced (I used white sweet onion)

1 jalapeño (from the garden, kind of spicy 🌶)

1 t Mexican seasoning blend (I used Trader Joe’s Chili blend)

1 t cumin

1/4 c Mexican blend shredded cheese

1 tomato chopped

1/4 c diced avocado

olive/avocado oil blend

S&P, sour cream, hot sauce to top it off

Wash, dry and cut ends off your sweet potatoes. Microwave for 3 minutes to speed up the cooking time. Heat pan over medium high heat, I used my cast iron which was perfect to crisp up the potatoes.

Add oil, (I also used a little tomato garlic oil I had from roasting some 🍅 this week)

Add onions and pepper, sauté for 1 min. Add seasonings and stir, cook ~ 30 seconds Add potatoes and sausage

Cook for 2 minutes without moving, so they get a good crisp side. Continue to cook until all sides of potatoes are brown and crisp. Check to be sure your potatoes are soft. Sweet potatoes take longer to cook than your regular white or russets, but you don’t want them over cooked.

When done cooking, add S&P to taste, chopped tomatoes, avocados and cheese

put under the broiler, the middle rack on high, broil for 1-2 min until the cheese melts and starts to bubble.

Serve with toppings of your choice. Enjoy!


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