Tuesday, September 20, 2011

Spicy Sweet Potato Sausage Hash

School's in session, and after carpool, the after-school snack, and homework I'm all about the one-dish dinner. It's healthier and faster than a casserole, which usually has some kind of cheesy sauce and needs to bake. And with dishes like this I don't feel bad skipping the salad. Cilantro counts as a leafy green, right?

Spicy Sweet Potato Sausage Hash
1 sweet potato, peeled, chopped
1 lb turkey sausage
2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp cinnamon
2 Tb apple cider vinegar
2 Tb brown sugar
15.25 oz black beans, rinsed and drained
1/2 cup chopped cilantro
salt & pepper to taste

1.) Boil the potato until soft, about 10 minutes. Drain and set aside.
2.) In a separate pan (this dish all comes together in one pan but you dirty two dishes to make it this way), fry the sausage until mostly done. Add the spices and cook for five minutes.
3.) Toss the vinegar in the pan and stir, scraping up the dark bits on the bottom of the pan. Add the brown sugar and toss in the black beans. Add in the sweet potato and cook just until it's all heated through. Toss in the chopped cilantro. Salt and pepper to taste.
4.) There's so much you can do with this hash. Eat it as is or scoop it into a flour tortilla and drizzle on some heated enchilada sauce from a can. Or take the same enchilada sauce and pour enough on the hash to make it moist and serve it on rolls like a sloppy joe. If you have little ones who won't eat food that's touching anything but air you can serve the separate portions like the picture below. The possibilities are...well, there's a bunch.

Enchilada style

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