This sweet potato hash is exactly what happens when the flavor of Aidelle’s chicken and apple sausage meet perfectly bite sized sweet potatoes.
One of the best things about going out to eat is having someone cook something that I couldn’t ever imagine cooking at home. You know, fancy ingredients that you would never have at home and you have no motivation to make that dish? Well the good thing about this recipe is that it doesn’t call for anything fancy. You should be able to find the Aidelles chicken and apple sausage at your local grocery store. The grocery store near me was sold out both time I looked this week BUT I did not give up and found it at a different store.
Other than the chicken and apple sausage it’s got sweet potatoes, onions and seasoning. If you want to be “fancy” go ahead and top that thing with some eggs! The runny yolk will really make it that much better mmmmmm!!
Who says you can’t be a chef?
Oh, one more thing. It’s Whole 30 compliant! Eeeee!!!
- 2 medium-large size sweet potatoes, diced small
- 1 medium size onion, diced
- 3 Aidells chicken and apple sausages, sliced
- 4 teaspoon olive oil, reserved
- 2 eggs
- Preheat oven to 425.
- Heat 2 teaspoons olive oil in a large nonstick pan or cast iron skillet to medium heat.
- In a large bowl, mix sweet potatoes and 2 teaspooons olive oil. Season with salt and pepper to taste. Set aside.
- Add sausage and onion to skillet and season to taste. Cook until onions soften and sausage browns, or about 10 minutes.
- Add potatoes and ¼ cup of water. Cover for about 15 minutes, stirring occasionally.
- When ready to serve-
- If using a cast iron skillet:
- Make two indentions in the potatoes (if using cast iron skillet) and crack eggs into the potatoes. Place cast iron skillet in 425 degree oven for about 15 minutes (or until desired doneness for eggs).
- If using a nonstick pan:
- Heat an additional pan to medium heat with olive oil. Add eggs and cook to desired doneness. Top hash brown skillet with eggs.