Looking for a way to add more veggies to your day? This sausage, sweet potato and vegetable hash is the perfect way. This savory dish will perk up your taste buds and give you a great kick start for the day! With a few easy swaps, you could have multiple different hash dishes throughout the week too. Sub in turkey sausage, omit the sausage completely and top with scrambled eggs instead, add in zucchini and yellow squash, add in some black beans, sub in spinach instead of kale, top with diced avocado – the possibilities are endless! Give it a try and see how YOU like it!
Ingredients:
– 2 sweet potatoes
– 2 spicy Italian sausage links, casings removed
– 1/2 cup red onion, sliced
– 1/2 cup red bell pepper, chopped
– 1/2 cup green bell pepper, chopped
– 8 ounces baby portobello mushrooms, quartered
– 3 garlic cloves, thinly sliced
– 2 cups kale, ribs removed, rinsed, chopped
– 1/3 cup vegetable broth
– 2 teaspoons ground cumin
– 2 teaspoons paprika
– Salt & pepper, to taste
– Fresh parsley, for garnish
Directions:
– Peel potatoes, cut into 1/2″ pieces
– Add potatoes to pot of cold water. Bring to a boil, and cook for 2-5 minutes. Drain and set aside
– In a skillet over medium-high heat, add sausage and cook until cooked through, and crumble sausage while it cooks. Remove sausage and set aside
– Add garlic cloves to skillet, lower heat to medium, and cook until light golden brown. Will only take about 2 minutes. Watch carefully so garlic does not burn! Remove garlic and set aside
– Add 1 teaspoon of oil, if necessary
– Return heat to medium-high. Add potatoes to skillet, and cook until slightly charred. Remove and set aside
– Add 1 more teaspoon of oil, if necessary
– Add onion and peppers to skillet, and saute until tender-crisp
– Add mushrooms, and cook for another 2-3 minutes
– Add kale, vegetable broth, cumin, paprika, salt & pepper, and cook until kale is soft
– Add sausage, potatoes garlic back to skillet. Combine and cook until everything is warmed through
– Portion into bowls and garnish with parsley
Thanks to Karyl’s Kulinary Krusade for this week’s recipe!
