- Serves 2-5
This recipe was developed several years ago on a snowy Vermont Saturday morning. My aunt was out of town and my Uncle and I were sitting at the kitchen island musing about what kind of crazy food we were going to concoct in our "test kitchen"... and our sweet potato hash was created! —Kate
med-large sweet potatoes (depends on number of people)
large red onion
ground spicy Italian Sausage
red bell pepper
salt and pepper to taste
cloves of garlic
- Dice the onion, garlic and red bell peppers. Grate the sweet potatoes, leaving the skin on. They will shrink substantially once cooked, so keep that in mind depending on how much you want to cook. Once the sweet potatoes are grated, you must (can not stress enough) squeeze out the water... wrap them in a paper or kitchen towel and really squeeze out as much liquid as you can. Place potatoes in a dry bowl and fluff slightly, so they aren't all smooched together.
- Brown the Sausage in a large skillet ... I like mine super crispy. When cooked to desired done-ness, pour off the grease and drain on a paper towel. You don't need to wipe out pan, but make sure to pour out as much of the grease as you can.
- Pour a little olive oil into the now empty pan, and add butter let it melt and start to get a little hot over medium heat. Add onion, garlic and red pepper, give a quick stir, once they just start to cook, add the sweet potatoes and toss it all together and turn up the heat a little bit.
- Let it brown slightly, flip once and let it brown some more.... the sugars in the sweet potatoes should just be starting to caramelize. Now add chili powder, salt and pepper to taste and lightly toss it through to evenly distribute.. let brown for a few more minutes and add sausage back to pan.
- Cook until it has reach your desired level of caramelization, plate quickly and enjoy...It's wonderful with a poached egg on top and a horseradish sauce, or leave out the sausage and enjoy with a seared ahi tuna steak and wasabi or grilled pork loin and fried sage leaves.