I have a confession, I’m not a food blogger- just a mom who loves to cook. When I started out, my recipes were good, but my pictures were bad. Really bad.
Since then, I’ve learned a little about photography and improved some (I hope) but I’m still just a mom who cooks and sometimes, I get tired of writing elaborate descriptions of recipes, because, really… who reads those anyway?
Rather attempting to write a fancy description about how delicious, delectable, perfectly balanced and ______ (insert other over-used food work here) this recipe is, I’ll let its simplicity speak for itself.
Sausage & sweet potato hash isn’t fancy, and I wouldn’t serve it at a dinner party (unless it was a dinner party centered on watching sports), but it is a quick meal option that my children absolutely love and that is super simple to make.
- 4 sweet potatoes, peeled and chopped
- 2 granny smith apples, cored and chopped
- 2 onions, finely chopped
- 1 pound organic sausage (or can substitute chicken, grass fed meat or other protein)
- 1 tsp each of salt, pepper and garlic powder (or to taste) (divided)
- 2 tablespoons coconut oil, divided
- Preheat the oven to 400 degrees F.
- Cut sweet potatoes in to large chunks and place on baking sheet. Drizzle with 2 T of coconut oil oil and sprinkle with spices to taste. Toss to coat. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
- While that is cooking, cook sausage in a medium skillet. When the sausage has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and translucent Add the apples sauté an additional 3 to 4 minutes.
- Pour this mixture over the sweet potato mixture and add to the oven for an additional 7-10 minutes or until sweet potatoes are soft and starting to brown.
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