I hadn't made hash in quite a while, and the last time I made it, it was for breakfast. I began putting together my ingredients:
2 sweet potatoes (salt, pepper, olive oil)
1 package of smoked turkey sausage (Hillshire, Butterball, whatever)
1 large yellow onion (although I think a red onion might be even better)
3-4 mini bell peppers (I used red and yellow)
3-4 tablespoons of green chilies (probably one of those small cans would work - to your taste)
salt, pepper, garlic powder, bacon/jalapeno salt (thank you BFF and Specs)
2-3 tsps maple syrup
Start by roasting the sweet potatoes. Peel and cut the spuds into small hash-friendly pieces and load into a shallow-rimmed pan.
Drizzle with olive oil, season with salt and pepper, and toss to coat. Make sure the potatoes are in a single layer.
Cover with foil and put into the bottom third of a 450 degree oven for 20 minutes. Remove foil and roast for another 10 minutes.
In the meantime, caramelize the onions.
Heat a tablespoon of olive oil in a skillet and add onions. Keep on a medium heat and let it go for around 20 minutes, stirring occasionally. Don't let them burn.
Once they're soft and such a lovely brown color, add in the peppers and green chilies. Season with salt, pepper, and a bit of garlic powder. Then, sprinkle in some bacon/jalapeno salt (or ground jalapeno powder or ground chipotle powder, or whatever you want to spice it up with).
This mixture will cook down further in the next 10 minutes or so, and when it looks more like a pile of dirty yarn, set aside and cook up the sausage.
I used the same skillet to incorporate all the goodness of the onion/pepper mix. When the sausage started browning, I added a maple syrup.
It was at this moment, Joe asked me what I was making. The house smelled sooooo good!
When the sausages were brown and sticky, I added in the onion/pepper mixture and the perfectly roasted sweet potatoes. Yum!
Delicious with a side of cornbread!
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