Sausage and Sweet Potato Skillet Hash

By ccavaletti

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 2-3/4 tsp kosher salt, divided
• 4 Tbsp unsalted butter, divided
• 1 (14 oz) package smoked kielbasa sausage, (I used 2 packages) halved lengthwise and cut into 3-inch pieces
• 1 small red onion, cut into 1/2-inch pieces
• 1 large yellow bell pepper, seeded and cut into 1/2-inch pieces
• 1 c mushrooms, quartered (I didn't use them)
• 3 cloves garlic, minced
• 1/2 tsp ground black pepper
• Garnish: chopped green onion

Details

Servings 4

Preparation

Step 1

In a large Dutch oven, bring potatoes, 2 tsp salt and water to cover by 2 inches to a boil over medium high heat.

Cook until tender, about 15 minutes. (Watch them closely, mine were too soft and they were mushy in the final dish) Drain and rinse with cold water; let dry on paper towels.

In a large cast-iron skillet (I used our non-stick skillet), melt 1 Tbsp butter over medium-high heat. Add sausage; cook until golden brown, about 3 minutes per side. Remove from skillet.

Ad onion, bell pepper, mushrooms, and garlic to skillet; cook, stirring occasionally until tender, 3 to 4 minutes. Remove from skillet.

Melt remaining 3 Tbsp butter in skillet. Add potatoes; cook stirring occasionally, until crisp and browned, about 10 minutes. Stir onion mixture, pepper, and remaining 3/4 tsp salt into potatoes, and return sausage to skillet; cook until heated through.

Garnish with green onion, if desired.

From Cooking with Paula Deen, December, 2017