Sweet Potato Hash with Lamb Sausage
Brunch is one of my absolute favorite meals tohost, and this dish is a hit every time I serve it. The key is thinly slicingthe onions and leaving them in half rings so that they caramelize perfectly andcreate an amazing texture. You can use any type of sausage, but I much preferusing lamb. Not only does it have an impressive nutritional profile, but italso lends rich, complex flavors and blends perfectly with the sweetness of thegarnet yams.
Ingrediënten
- 2 lamb sausages I recommend Uli’s
- 1 large white or yellow onion thinly sliced into half rings
- 1 to 2 teaspoons sunflower oil optional
- 1 cup chopped cremini mushrooms
- 2 cloves garlic minced
- 2 unpeeled garnet yams cut into ¼-inch cubes
- 1 cup finely chopped kale
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 teaspoon ground sage
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructies
- Preheat the oven to 375 degrees F.
- Squeeze the lamb out of its casing into a large cast-iron skillet over medium heat.
- As it cooks, break the lamb into small pieces with a spatula and sauté until it begins to brown, about 4 minutes.
- If using a leaner sausage, such as chicken, you may need to add some grapeseed or sunflower oil to the pan.
- With a slotted spoon, transfer the sausage to a bowl.
- Add the onion to the skillet and sauté until it begins to caramelize, 4 to 5 minutes.
- Drizzle in sunflower oil as needed.
- Add the mushrooms and garlic and cook until softened, about three minutes.
- Stir in the yams, kale, thyme, oregano, sage, salt, and pepper and return the sausage to the skillet.
- Transfer the skillet to the oven and roast for 20 to 25 minutes, or until the yams can be easily pierced with a fork.
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