Sweet Potato & Sausage Breakfast Hash

Ingredients

• 12 ounces raw ground pork breakfast sausage (340 g), casings removed if needed
• 1 tablespoon olive oil, as needed
• 1 1/2 pounds sweet potatoes (680 g), peeled and cut into 1/2-inch cubes
• 1/3 cup water (80 ml), plus a splash if needed
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 2 green onions, thinly sliced

Method

1. 01

   Heat a large 12-inch skillet with a lid over medium-high heat. Add the sausage and break it into bite-size crumbles. Cook for 6–8 minutes, stirring occasionally, until browned and the thickest crumbles reach 160°F (71°C). Transfer to a clean plate. Leave about 1 tablespoon fat in the pan, spooning away excess or adding oil if the pan is dry.

2. 02

   Add the diced sweet potatoes and cook for 3 minutes, stirring to coat them in the fat. Pour in the water carefully, cover, and reduce the heat to medium. Steam for 5–7 minutes, until a knife enters a potato cube with only slight resistance. If the pan dries before they soften, add a small splash of water.

3. 03

   Uncover and let any remaining water evaporate. Add the onion, pepper, paprika, measured salt, and black pepper. Cook for 7–9 minutes, turning the mixture every couple of minutes, until the vegetables are tender and the sweet potatoes have browned edges. Give the potatoes time against the hot pan between turns.

4. 04

   Return the cooked sausage and any collected juices to the skillet. Toss for 1–2 minutes, until hot throughout. Taste before adding more salt because sausage varies in saltiness. Scatter over the green onions and serve. Keep the sweet potato cubes close to 1/2 inch so they cook in the stated time.

5. 05

   Refrigerate leftovers within 2 hours in a shallow covered container for up to 4 days. Reheat in a lightly oiled skillet, turning regularly, until the center reaches 165°F (74°C). Freeze cooled portions for up to 2 months and thaw in the refrigerator before reheating.