Saturday, December 20, 2014

Make-Ahead Sweet Potato & Sausage Hash

I'm all about the breakfast foods, just usually not for breakfast. Later in the day pancakes, omelets, french toast and co. are awesome, and I make them occasionally for a weekend lunch or anytime dinner. However, I'm not a morning person, and I normally wake up with just enough time to get to work looking like a somewhat normal person - that doesn't leave enough time to make food.

I also don't want to spend time cooking on Christmas morning (and I don't want my mom to have to spend time cooking either). Especially since we started hosting Christmas dinner at my mom's house a couple years ago, Christmas morning is for presents and relaxing before all of the early dinner and holiday hosting crazy prep time.

Today I made sweet potato hash, inspired by a Kitchn post to make it ahead and reheat on Christmas morning in a cast iron skillet with some fried eggs for an easy brunch/breakfast. Hash is my go-to with eggs, like eggs florentine, quiche or scrambled eggs, but I never thought about making it in advance.

Sweet Potato Hash
Adapted from the Kitchn

2 tbsp butter
2 medium onions, sliced
1/2 lb Italian sausage
2 large sweet potatoes
4 large garlic cloves, minced
1/4 cup rosemary leaves, chopped (about 4 stalks)
3 tbsp olive oil
1 tbsp salt, plus more to taste if necessary
Black pepper
Melt the butter in a skillet and then add the sliced onions. Let them cook slowly over medium low heat until slightly browned. Meanwhile, preheat the oven to 425 and fry up the sausage. When the sausage is ready, add it in with the onions and mix it up and couple for another couple minutes. If your sausage isn't fennel-y and you like/have fennel, add in about a teaspoon.

Meanwhile, chop up the sweet potatoes into 1/2 inch chunks. I don't peel them, but you can. In a large bowl, mix the sweet potatoes with the rosemary, olive oil, garlic and, when they're ready, the onions and sausage. Add salt and pepper and spread it out on a foil-lined baking sheet. Bake for about 30 minutes or until the sweet potato pieces are easy to stab with a fork. 

At this point you can either eat it, put it in the fridge or a couple days or freeze it for later. It can be reheated in the oven on a baking sheet or in ramekins, on the stovetop in a skillet with some eggs cracked on top or in the microwave.

Also check out this cheese plate (already partially eaten) that I put together for a party a couple weeks ago. (Like always, I didn't take pictures of the rest of the stuff I made to blog about it. Only cheese!)



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