Sweet Potato Hash
Servings Prep Time
5servings 15minutes
Cook Time
Servings Prep Time
5servings 15minutes
Cook Time
  • 1medium sweet potato
  • 1 rutabagacan substitute a pasnip, turning or additional sweet potato
  • 1pound turkey sausagecan substitute chicken or pork sausage as well
  • 1large shallotdiced
  • 1 jalapenodiced
  • 2cloves garlicminced
  • 1tsp onion powder
  • 1tsp garlic powder
  • 1tsp dried sage
  • 1-1.5cups vegetable stock
  • salt and pepperto taste
  • 3 green onionsoptional
  1. Peel and dice sweet potato and rutabaga into 1/2 inch cubes, set aside.
  2. Start browning the turkey sausage and break into small pieces as it cooks.
  3. Dice the shallot and jalapeno, and mince two cloves of garlic. Add them to the browned turkey sausage. If necessary, add 1-2 tablespoons of olive oil to the pan to prevent the shallots from burning and sticking.
  4. As the shallot, jalapeno, and garlic cook, add the onion powder, garlic powder and dried sage to the mixture. Cook for 5-10 minutes, or until the shallots are soft and sausage is browned.
  5. Add diced sweet potato and rutabaga to the sausage mixture. Pour over 1 cup of vegetable stock, and stir to combine.
  6. Cover pan and cook for 20-30 minutes, adding more stock if necessary, until the root vegetables are tender.
  7. Garnish with sliced green onions, if desired.
Recipe Notes

**Cardinal Rule**   If you need to add more stock toward the end of cooking, add it a little at a time.  You don’t want too much liquid in the pan, or it will be soupy.

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