These sweet potatoes are diced and lightly fried until golden, spicy sausage is browned and crisped, red bell peppers are caramelized with onions, and all is topped off with a sprinkle of sharp, salty, creamy cheese to make a dish worthy of this season that holds a special place in the heart.
Autumn is that unique time of year that contains traces of gold, shades of red, and hues of purple amaranth; it is that inviting time of year when comfort can be found in the light that surrounds and beckons us to wrap up and go outdoors.
And somehow, the soul knows that the year is making its way toward completion, and that it’s good to reflect and become lost in memory and in the hope of what is yet to come, though not before the belly is comforted by the warm, home-cooked goodness of a simple and savory fall breakfast — the perfect companion for the contemplations of late mornings.
Autumn Sweet Potato Hash is fall’s answer to a savory late morning breakfast. It’s the colorful reminder of the nuanced complexity of the season which we find ourselves in, a vibrant companion that warms and comforts from within. It gives flavor to the boldness and hues of this gorgeous time of year, gives taste to our reminiscence as well as to the hope we have for love and for all the good that life contains. It is the colors of the autumn captured on the plate, and a friend that generously warms the soul.
2 links spicy italian sausage, casing removed
2 sweet potatoes, peeled and diced into tiny cubes
1 small onion, diced
1 red bell pepper, cored and seeded, and diced
Pinch onion powder
Pinch garlic powder
Pinch Italian seasoning
2 teaspoons chopped fresh flat-leaf parsley
1 green onion, chopped
1/4 cup grated asiago cheese
Place a large non-stick sauté pan over medium-high heat; once hot, crumble the spicy sausage into the pan allowing it stay relatively chunky, and brown it for a several minutes.
Next, add into the pan the onion and the red bell pepper, and sauté those with the sausage for a few moments until golden-brown (if a little more oil is needed, add in a drizzle of olive oil); add in a pinch or two of salt and freshly ground black pepper, the pinch of paprika, onion powder, garlic powder and Italian seasoning, and stir to combine; add in the diced sweet potato, stir, and cook everything until it starts to caramelize and soften a bit, covered, for about 10-12 minutes, stirring occasionally.
Finish the hash by adding the chopped parsley and green onion, and fold those in; spoon the hash into bowls or plates, and top with the grated asiago cheese; serve with a fried egg, if desired.
Credit: The Cozy Apron