Potato and Sausage Hash

This recipe is pretty frequent in our house! Super customizable.  Is that a word? You can saute some mushrooms, you could change out the protein for corned beef, bacon, etc..., go crazy : )

It is based on a dish I have had at General Muir in Atlanta. I get it every.single.time. I should branch out. Or not because it gets me every time!

Potato and Sausage Hash

  

Ingredients: 

1 lb pork or turkey sausage (I always look to make sure there is no added sugar) 

1-2 lbs -a mixture of sweet potatoes and Yukon gold potatoes

1 red, orange or yellow bell pepper- sliced thin and seeded 

1 onion (sliced thin/half-moon)

olive oil (about 3 tbsp total) 

Directions:

Heat oven to 375 degrees. Peel and cut potatoes in 1/2 inch pieces. Toss with 1-2 tbsp olive oil and season with salt and pepper. Place on sheet pan and roast for about 15-20 min. Enough to soften them up. 

At the same time, heat cast iron skillet to medium heat. Add sausage and brown/cook through. When finished, drain on paper towel lined plate.  Add the onions and bell peppers to the cast iron skillet and they will cook in the grease left over from the sausage. Saute/caramelize the onions for about 15-20 minutes over medium/low heat.  

When the bell peppers/onions are cooked to your liking, take the potatoes out and add them to the cast iron skillet. (You may want to add another tbsp of oil for the potatoes in the skillet)  Brown the potatoes in the skillet. When they are finished, add back in the sausage and heat through. 

**Optional** Add a fried egg on top. Cup up slices of avocado and serve on top. 

We usually drizzle honey mustard on top.**