I’ve got another skillet recipe for you today!
Sorry, but once I get on a kick I just can’t seem to stop. Actually, sorry I’m not sorry, because this recipe is kick-butt!
I’ve been craving a maple-infused dish for the past several weeks, but just haven’t found the right vehicle for the sweet, syrupy flavor. Pancakes are too obvious, a sandwich too out there, and baked goods – well, I’d eat the whole batch in one sitting, and nobody wants to see that. Creamy sweet potatoes browned with salty breakfast sausage and caramelized onions though? TOTALLY HAPPENING.
This Maple Sweet Potato Hash is absolutely dreamy. Salty and sweet, filling and fast. I MMMMM’d aloud through the entire bowl. Dig a well in the center when the hash is crisp then fry up a couple eggs over-easy for a luxurious, drippy treat. Me? I’m keepin’ it simple with a side of toast.
Start by peeling then chopping 1lb sweet potatoes – that’s about 2 small, Larry-shaped potatoes.
Like I always say, it’s nearly impossible for me to shoot orange food, as the colors always come out wonky, but this is truly how vibrant and beautiful these babies were. Feel good food!
Drop the sweet potatoes into a pot of salted boiling water then cook until they’re just barely tender, about 4-5 minutes. You don’t need to cook them all the way through, just soften ’em up a bit. Drain then set aside.
Next, brown 1/2lb gluten-free pork breakfast sausage (I like Johnsonville brand,) in a large skillet, breaking it up as it cooks. Drain in a paper towel-lined bowl then set that aside too.
K! Now melt 1 Tablespoon each butter (or Earth Balance to keep it dairy-free) and extra virgin olive oil in the skillet then saute the sweet potatoes with 1/2 onion and lots of pepper until the potatoes are golden brown and the onions are caramelized, about 5-7 minutes. Then add the sausage back in and toss to combine.
Now for the piece de resistance – pure maple syrup! Drizzle in 1 or 2 Tablespoons, then toss to combine and saute for 1-2 more minutes to let the syrup caramelize.
I buy this maple syrup from Trader Joe’s for a really reasonable price. It’s absolutely delicious, and I promise you’ll never go back to the artificial stuff after a taste. Also just noticing right this second that the label says to refrigerate after opening. So yeah…do that instead of keeping it in the pantry. Whoops!
Scoop the Maple Sweet Potato Hash onto plate, if you please, or scarf right from the skillet. Either way, enjoy!
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Maple Sweet Potato Hash
Description
Maple Sweet Potato Hash is sweet, savory and perfect for any meal of the day!
Ingredients
- 1lb sweet potatoes (about 2 small sweet potatoes,) peeled & cubed
- 1/2lb gluten-free pork breakfast sausage (I like Johnsonville brand)
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter or Earth Balance Vegan Butter
- 1/2 onion, chopped
- pepper
- 1-2 Tablespoons pure maple syrup
Directions
- Cook sweet potatoes in a large pot of salted, boiling water until barely tender, about 4 minutes. Drain then set aside.
- Heat a large skillet over medium-high heat then add sausage, removing casings if necessary. Brown, breaking it up as it cooks, then drain in a paper towel lined bowl and set aside.
- Drop heat a tad then melt butter (or Earth Balance) and olive oil in the same skillet. Add sweet potatoes and onions then season with pepper and saute until golden brown, about 5-7 minutes. Add sausage then drizzle in maple syrup to your liking. Toss to combine then saute for 1-2 more minutes and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
You could actually make this hash at night then reheat in a skillet in the morning for a super quick yet filling breakfast. Or, do what I did, and whip this bad boy up for brinner (breakfast + dinner, ya’ll!)
laura 09.30.2016
this was soo yummy
Kristin 10.02.2016
So glad to hear it, Laura, thanks for leaving feedback!
Barbara 10.12.2015
Made this this weekend when I had guests in town. Topped with a poached egg and fresh thyme. so so delicious. it was a hit!
Kristin 10.12.2015
So glad to hear, Barbara, thanks for the great feedback!
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Kristin – I made this and added roasted brussel sprouts as one of the commenters suggested, and it was PHENOMENAL. I can’t imagine it without the brussels now – it adds great crunch and the nice slightly bitter/sweet touch. You must try it this way!
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Amanda Z 09.24.2013
I made this for dinner, and loved it!! It was a perfect combo of sweet and salty…. yummmm! Hubs and I both devoured it… I am so happy I have some leftovers to take to work for lunch tomorrow!
Stephanie 09.19.2013
I cannot wait to try this! It sounds amazing! You are a genius and I love your recipes! Oh and you are so funny too, which makes reading your recipes even more entertaining! Thank you for sharing with us!
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Christa 07.20.2013
Made this for dinner last night with some fried eggs. Oh My! It was so good. Even my girls liked it!
Naomi 04.01.2013
oh my……this looks SOOOOO good.
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Katherine Isham 03.13.2013
Don’t worry too much about your unrefrigerated maple syrup — sometimes it develops scum at the top, but you can just skim it off.
Averie @ Averie Cooks 03.06.2013
Maple and sweet potatoes is such an awesome flavor combo – mmm, delish!
Trisha 03.06.2013
Ha! Had no clue Larry had a name!
Christina 03.06.2013
I made this last night, added cinnamon, cloves and nutmeg. It was so good, I never would have thought to use sweet potaotos in a hash like this.