With a busy week and a half of Christmas Treats for me to post and a quieter work schedule for my husband, he found some time to do a little cooking. Here is what he created:
Hash is one of those foods that takes on a different meaning for every cook. It can be a breakfast meal, or it can be a full evening meal. But on this rainy Sunday morning, I decided to let my creative juices flow to a sweet potato hash that would be our breakfast.
- 1 large sweet potato
- 1/2 lb. spicy chicken sausage, ground
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 1 Tb. balsamic vinegar
- 1 Tb. honey
- Boil the sweet potato over high heat until it is tender all the way through (test with a fork).
- In a frying pan, brown the chicken sausage, and then set it aside in a paper towel-lined dish to drain off all of the excess grease.
- In the frying pan, sweat the onions and garlic; about halfway through the process, add the balsamic vinegar and some freshly ground black pepper. While the onion-garlic mixture sautes, chop the sweet potato into 1/4-inch cubes, and add them to the frying pan. Add the drained chicken sausage, and begin browning the entire mixture.
- While it browns on one side, add half the honey.
- Flip the hash to brown on the other side, and add the remaining honey.
- Serve it hot off the grill to your party of 2 to 4 people.