April 11, 2017

Turkey Sausage Sweet Potato Hash Bowls

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