This quick and simple one-pan dish makes a great weeknight meal or Sunday brunch winner. It’s packed with colour, nutrition, flavour and texture. We often switch it up using various sausages (chorizo is a favourite). If you prefer a vegetarian option substitute the sausage for chickpeas or other firm bean.
WHAT YOU NEED:
2 tbsp olive oil
1 lb mild or hot Italian *sausage
1 medium cooking onion, chopped
4 c Sweet Potatoes, peeled & cubed
3 peppers, various colours in 1” pieces
2 cloves **garlic, minced
1 tsp chili flakes (optional)
½ c chicken or vegetable broth
4 eggs (optional)
*We recommending sourcing sausage from local butchers like The Butcher Shop in Barrie because not all sausages are the same! While you may pay a dollar or two more, you get a far better quality product.
- Heat olive oil in a large heavy cast pan on medium-high heat.
- Remove the sausage meat from the casings and discard casings. Brown the meat with chili flakes, breaking it up into bite size pieces.
- Once the meat is lightly browned, remove it from the pan. Reserve the fat in the pan.
Reduce to medium heat and cook the onion until it is soft. Add minced garlic and cook for 2 minutes or until it is aromatic.
- Add sweet potato and chick broth and cook over medium heat for approximately 7-10 minutes, stirring occasionally.
- Once potato pieces can be pierced with a fork and broth has been absorbed or evaporated, the potato should start to brown and caramelize. Add the peppers & cooked sausage meat to the pan and mix together.
- Stir the hash, blending the flavours for 3-5 minutes or until the peppers are the desired texture. Remove from heat.
- Meanwhile, prepare poached eggs to medium softness. (tip: mushy poached eggs? adding 1 tsp of vinegar to the water will improve the firmness of the egg white)
- Plate the hash, top with a poached egg and garnish with fresh chopped parsley and serve with your choice of craft beer . Our choice is Collective Arts State of Mind Session Ale.