Description
A hearty one-pan sweet potato hash featuring crumbled pork sausage, diced sweet potatoes, Brussels sprouts, bell peppers, and onions for a flavorful breakfast or brunch dish.
Ingredients
- 1 lb bulk pork sausage (Italian or breakfast)
- 1 medium sweet potato, peeled and diced (about 2 cups)
- 8 oz Brussels sprouts, quartered (about 2 cups)
- 1 medium bell pepper, diced (any color)
- ½ small red onion, thinly sliced (about ½ cup)
- 2 cloves garlic, minced
- 1-2 tsp avocado oil (or olive oil, ghee, butter, if needed)
- Salt and pepper, to taste
- Optional toppings: fried egg, fresh cilantro, chopped
Instructions
- In a large skillet, brown the bulk sausage over medium heat, breaking it apart as it cooks. Once fully cooked and crumbled, remove the sausage from the pan and set it aside, reserving any rendered fat in the skillet.
- Using the residual fat in the skillet (add a teaspoon or two of oil if the pan is dry), add the diced sweet potatoes and quartered Brussels sprouts. Cover the skillet and cook for 5 minutes to help them soften, then uncover and cook for another 5 minutes, stirring occasionally. If the vegetables start to stick, add a little more oil.
- Stir in the diced bell pepper, thinly sliced red onion, and minced garlic. Continue to cook, uncovered, for 8-10 minutes, or until all the vegetables are tender to your liking, stirring periodically.
- Return the cooked sausage to the skillet with the vegetables. Stir everything together until thoroughly heated through, about 1-2 minutes. Season with salt and pepper as needed.
- Serve the hash immediately. For a complete meal, consider topping with a fried egg and a sprinkle of fresh chopped cilantro.
Notes
- This recipe uses the fat rendered from the sausage for cooking, but add oil if needed to prevent sticking.
- Adjust cooking time for vegetable tenderness based on preference.
- Optional toppings like a fried egg and cilantro add extra flavor and protein.