Chicken Sausage Sweet Potato Hash Scented with Truffle Oil

Good afternoon!

It’s been quite the weekend! I had a great weekend with good food, good company and more good food! Is there more to life than food… and more food? I think not! I wanted to switch it up this week from the traditional egg white omelet with spinach (I know, boring right?), so I whipped some of the best sweet potato hash… ever. Follow me this way to the hash of your dreammmsssz! 

What you’ll need: 
4 large hot Italian chicken sausage
Pam olive oil cooking spray — a total of about 6 seconds 
871g yams, cut in about 1/2 inch cubes — about 4 medium yams 
682g white flesh sweet potatoes, cut in about 1/2 inch cubes — about 2 large potatoes
80g red onion, finely chopped
3 garlic cloves, minced
1 cup curly parsley, roughly chopped 
1/4 tbsp. black truffle oil 
salt and pepper to taste
How you’ll do it: 
1) Heat a heavy bottom skillet on medium and spray about 2-3 seconds of Pam. Once the skillet is heated, squeeze the chicken sausage out of the casing. Do this one by one until all the sausage has been squeezed out. 
2) Cook all the sausage making sure to break up the bigger pieces until the meat has been browned. This will take between 7-10 minutes. 
3) Once all the meat has been browned and fully cooked through, remove the meat with the slotted spoon and set aside in a bowl. Make sure to reserve the leftover fat! 
4) Next, toss in the yams. I had to do this in batches because there’s a lot of hash we’re working with! Cook the yams for about 10 minutes or until they are no longer raw and hard on the inside. You should be able to easy put a fork through it. Season with pepper. 
5) Once the yams are cooked through, remove into a bowl and set aside. 
6) Next spray the skillet with about 2-3 seconds of Pam and toss in the sweet potatoes. Cook these the same way as you did with the yams — until they are fork tender. 
7) Once the sweet potatoes are tender, add the yams back into the skillet. Add the onions and garlic. Then add the chicken sausage. Mix until all the ingredients have been evenly married together. Cover the pot and let the ingredients marry together even more — about 5-7 minutes. 
8) At this point add the parsley and the truffle oil. Combine. Taste and adjust seasoning with salt and pepper. 
9) VOILA. Some bomb ass sweet potato hash. I served mine with a runny egg and kale. If I was feeling fancy, I also added a drizzle of maple syrup. 

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