Sweet-Potato and Sausage Hash

By Dustin

Great with wild hog instead of store bought pork sausage
Serve this hash as a suppertime main dish or in the morning, alongside scrambled eggs.
Tip
Annie's Lane Cabernet Sauvignon-Merlot Clare Valley 2002 (Australia)
Tip
Season the hash with sweet smoked paprika or a chopped fresh herb like thyme.

Ingredients

• 2 large sweet potatoes (about 2 pounds), peeled and cut into 1/2-inch pieces
• 1/2 pound bulk pork sausage
• 2 tablespoons vegetable oil
• 2 bell peppers (any color), chopped
• 1 onion, chopped
• 2 cloves garlic, thinly sliced
• 2 teaspoons ground cumin
• Salt and pepper
• Green salsa, for serving

Preparation

Step 1

1.In a medium pot of boiling, salted water, cook the sweet potatoes until almost tender, about 4 minutes. Drain and set aside.
2.In a large nonstick skillet, cook the sausage over medium heat until browned and crumbly, about 10 minutes; transfer with a slotted spoon to paper towels to drain.
3.Heat the oil in the skillet over medium-high heat. Add the bell peppers, onion and garlic and cook until softened, about 5 minutes. Add the sausage, cumin and sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper and serve with green salsa.