This post goes out to some former students in Indiana who tried the original version of this dish (which featured allspice and coconut oil) and discovered a new affinity for sweet potatoes. Today I’m posting the updated and more savory version, which we’ve been making here in Jonesboro whenever we have a little extra time for breakfast. If you have a spiralizer, try spiralizing the sweet potatoes for a more texture-filled twist (see the “Additional Notes” section at the end of this post).
You Will Need:
- Sweet potato(es) (1/2 sweet potato per person)
- Red apple(s) with firm flesh (we’ve been using Ambrosia and Pink Lady, which have been on sale in our region; you will need one apple per person)
- Sausage link(s), chorizo if possible (one large sausage link per person)
Skillet, preferably cast iron
Wooden spoon or spatula
1. Heat the skillet over medium heat. If you are using cast iron, use a slightly lower heat setting. Once the pan is hot, it will hold onto its heat!
2. Prep sweet potatoes, apple and sausage by cutting them into chunks of roughly equal size. You should remove seeds and core from the apple(s), but you do not need to peel either the apple or potato. Do not wash the potato before slicing; instead, scrub it well with a clean, dry brush or towel to remove any excess dirt, then remove the ends before slicing up the rest.
3. When the pan is hot, add the sausage. Leave it in place for a minute or two so the meat will brown, then use your spoon to turn the meat so the other sides will brown.
4. Once the sausage is browned on all sides, add the sweet potato with a good pinch of salt. The salt here helps the sweet potato to cook. It’s okay if the sausage isn’t cooked all the way through yet, because it will be by the time the potato is finished. Stir once and then leave everything alone.
5. After a minute or two, stir again to check the browning on the sweet potatoes. They will burn if left unattended for too long, but you do want some caramelization, so you need to alternate between stirring and letting them sit. Repeat this process until the sweet potatoes are soft enough to bite through. (The top photo below shows my sweet potatoes after about one stirring; the next shows the hash immediately after I added the apples in step 6. If you compare the doneness of the potatoes in the two pictures, you’ll see what to look for.)
6. Add the apples and stir into the mix. Let everything sit together for about the length you allowed the sweet potatoes to sit in between stirrings.
7. Drizzle honey over the entire hash and stir again so the honey will mix in.
8. After a few minutes, taste a piece of potato to check for doneness and flavor. Adjust with more salt, honey, or cooking time as needed.
This hash works great for breakfast, lunch, or dinner. Serve warm and enjoy!
Additional Notes: If you decide to try the spiralized-potato variation shown below, be advised that the potatoes will need to be stirred much more often, as they will tend to stick to the pan and get mushy. If you keep an eye on them, you will be rewarded with potatoes that really soak up the sweetness of the honey.
Notice About Future Posts:
Beginning in February, I have decided to cut back to a once-per-week posting schedule.
I’ve made this decision in order to give more attention to my fiction, and also to allow for the recent increase in the amount of work I’m doing as a musician.
Thanks for reading!