I love it when meals like this totally materialize out of what’s in the fridge/pantry. This hash was absolutely delicious, minimal effort, and no special shopping trip needed. I always keep sweet potatoes around for their good looks and even better nutrition. I frequently buy the smoked andouille chicken sausage from trader joe’s (excellent in dishes like this), but often have at least one or two links leftover to use up. These two humble ingredients, combined with the cumin and cinnamon, are to.die.for.
Sweet Potato and Andouille Hash
Just the Tip / Inspired by The Washington Post
What I used:
- 1 tbsp olive oil
- 2 links pre-cooked andouille sausage, sliced lengthwise and then sliced into half-moons
- scant 1/4 tsp cinnamon
- 1 tsp cumin
- 1 medium/large sweet potato, peeled and cut into small dice
- 1/2 red onion, cut into small dice
- Kosher salt, freshly ground black pepper
- 1/2 cup finely chopped cilantro
What I did:
- Heat the olive oil in a medium/large skillet over medium-high heat. Add the sausage and let it crisp up for about 5 minutes. Sprinkle on the cinnamon and cumin, allowing it to flavor the rendered fat in the pan.
- Add the sweet potato and onion to the pan, tossing to coat. Season with salt and pepper and let cook, stirring every so often, for 15 minutes.
- Once the potato is tender, stir in the cilantro and remove from heat. Serve with fried eggs.