A few days postpartum, I opened the fridge door and noticed a bounty of vegetables I had bought the week before giving birth. (I was convinced Claire wouldn’t come by her due date…. or even two weeks past her due date. Two “false alarm” hospital trips later, I was convinced there was a diva in my belly enjoying an extended stay.) Scratching my head for a way to use the leftover vegetables, the breakfast- and egg-lover in me turned to a hash, which I am happy to enjoy any time of day. A flavorful, filling way to return home from a couple of days of hospital food!
Note: Hashes reheat well. You can omit the sausage entirely, or use ham, lean chunks of chicken breast or firm tofu. For some more greens, I like to wilt some spinach before serving and combine it with the hash.
1 lb sausage, any kind
1 onion, diced
2 cloves garlic, minced
Kosher salt and black pepper
2-3 sweet potatoes, cubed
1-2 bell peppers, chopped (any color)
1 cup muushrooms, sliced
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, bell peppers, mushrooms and your choice of vegetables and cook a few minutes longer, until the vegetables are softened. Add the garlic, salt, and pepper. Stir to combine.
- Add the sweet potatoes 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.