April 11, 2017
Turkey Sausage Sweet Potato Hash Bowls
Meet my new go-to weeknight meal: Turkey Sausage Sweet Potato Hash Bowls.
Its inspiration came in waves. First, I’m obsessed with the Korean beef and pulled pork hash bowls at Dayblock Brewing Company in Minneapolis. They serve them on select Sundays year-round, but not every Sunday, sadly.
Second, I’ve been walking down memory lane, looking over old archived winning recipes. There are a lot of sausage-themed ones from the 1990’s, a treasure trove of brunch bakes, savory pies, quiches and casseroles. This got me craving flavorful sausages. I picked up some Jennie-O All Natural Turkey Sausage with the mission of developing an easy hash. I found this Turkey Sausage Potato Hash and was off to a good start and ready to make my own. What I was also excited about: another great recipe using delicious sweet potatoes and other vegetables.
First I diced and browned the sausage with some olive oil (on high until it was mostly cooked), then removed it from the heat to cook the veggies.
I sauteed sweet potatoes, red bell pepper, onions, and Brussels sprouts. 
I diced the sweet potatoes small and quartered the sprouts so that everything will cook at an even pace. 
I sauteed that all with olive oil for a few minutes, then added the turkey sausage back in, along with fresh chopped garlic, jalapeno, cumin, and paprika. A few minutes later and dinner was on the table. SO EASY! And SO delicious. 
I will do this one again and again, maybe changing up the spices and vegetables. The sweet potatoes might be a constant though. Chopped spring onions go great on top; a fried egg too.
What’s also great about this dish is you can make a single or double batch ahead of time, and just heat up portions in a saute pan for quick meals. I hope you enjoy this dish as much we did!
Cyndi
Turkey Sausage Sweet Potato Hash Bowls
1 pound package turkey sausage, diced
2 tablespoons olive oil, divided
2 cups diced sweet potatoes (1/2-inch cubes)
1 cup chopped white onion (1/2-inch or larger)
2 cups quartered Brussels sprouts (3/4 inch or larger)
1 cup diced red bell pepper (3/4-inch or larger)
1 tablespoon minced jalapeno (or to taste)
1 teaspoon ground cumin
1 teaspoon paprika
1 spring onion, sliced
Optional: 4 large eggs fried in a teaspoon olive oil
In large saute pan, cook diced turkey sausage in a tablespoon olive oil over high heat 4-6 minutes, or until mostly cooked. Remove to a bowl, then saute the vegetables in a tablespoon olive oil over medium high heat, about 5 minutes or until mostly cooked. Add the turkey sausage back, along with the garlic, jalapeno, cumin, and paprika. Finish sauteing until turkey sausage browned (165 degrees) and until sweet potatoes are tender but not too soft. Place in bowls. Top with spring onion. Optional: fry eggs in a teaspoon of olive oil and place on top of each hash bowl. Serves 4.
-Recipe from the Blue Ribbon Group