My husband and I were at the gym Sunday morning. Somehow none of the twelve TV monitors were tuned to ESPN or a sporting event. So FHE positioned himself in front of the screens airing Food Network and the Cooking Channel. Now, my husband taught me to cook (here) so there’s nothing unusual about his programming selection. But it has been awhile since he’s cooked anything other than on the grill, in the oven or in the microwave. He was obviously inspired because later that morning, he excitedly took over the kitchen to make this hash for our weekly brunch with my in-laws.
This is a simple, comforting, and flavorful dish. While preparation comes together quickly, it is probably too involved to appear on a typical weekday morning. So it’s in our recipe rolodex as a brunch or breakfast-for-dinner offering. Served under the eggs of your choosing, this hash is the perfect marriage of sweet, orange-hued potatoes, rich sausage, creamy avocados, and carmelized vegetables (you can add any you fancy). Add some sour cream and salsa for the perfect cooling touches. These are fantastic flavors in every bite.
Sausage Sweet Potato and Avocado Hash, from Rice Kernel’s kitchen
1 lb sausage, any kind
1 onion, diced
2 cloves garlic, minced
Kosher salt and black pepper
2-3 sweet potatoes, cubed
1 avocado, peeled, pitted, and sliced
1 cup muushrooms, sliced
A few handfuls of fresh spinach
Sour cream and salsa, for serving (optional)
Eggs, for serving (optional)
- Heat a saute pan over medium-high heat. Place sweet potatoes in pan with a drizzle of olive oil. Cook until tender, adding water or stock if necessary to prevent scorching. (You can also boil the sweet potatoes in a saucepan or roast them in a 400 degree F oven for 7-10 minutes.) Reserve in serving bow.
- Add a teaspoon of olive oil into the same saute pan and crumble in the sausage. Cook until the sausage is nearly done. Add the onions and mushrooms and cook a few minutes longer, until the vegetables are softened. Add the garlic, salt, and pepper. Stir to combine.
- Add the sweet potatoes and spinach to the sausage mixture, and stir to combine. Cook until the sweet potatoes are completely softened and the flavors are blended, about 3-5 minutes.
- Serve the hash topped with avocado slices, sour cream, salsa or poached or scrambled eggs.