Saturday, September 24, 2016
SAUSAGE & SWEET POTATO HASH
2 T. oil, divided
1 onion, chopped
1 red bell pepper, chopped
1 lb. sweet potato, peeled and cut into 1/2-in. cubes
1/2 t. salt
1 t. ground chipotle pepper
1/4 c. water
1 pkg. Tofurky Chick'n and Apple Sausages, finely chopped
In a large skillet, heat one tablespoon of oil over medium heat until it shimmers. Add the onion and bell pepper, cooking five minutes or until softened. Add sweet potato, salt, chipotle, and water. Cover skillet and let mixture cook undisturbed ten minutes or until potatoes are fork-tender. Remove lid and scrape bottom of skillet to loosen any brown bits. Transfer mixture to a platter and set aside.
Add remaining tablespoon of oil and sausage to skillet. Increase heat to medium-high and cook for 3-5 minutes or until sausage begins to brown, stirring occasionally. Add sweet potato mixture back to skillet and stir to combine.
Notes: The Tofurky site recommends serving this with a stack of warmed corn tortillas and garnishing with chopped parsley and green onions and some vegan sour cream. We use regular sour cream, but otherwise follow their recommendations. However, it's good made as directed. It's a little spicy, so cut back on the chipotle pepper if you prefer a more mild dish and those who like more kick can just sprinkle a little extra on their portion.