Tuesday, January 27, 2015

[Gluten-Free] Sweet Potato and Sausage Hash

Ah, the humble sweet potato. Whether you bake it or fry it, it's heavenly. But why is it always something on the side? Sweet potato fries. Delicious, but on the side. Sweet potato casserole. A holiday-must, but on the side. Don't you think it's time for the sweet potato to take center stage? I must admit, I'm quite the purist when it comes to the sweet vegetable. To me, nothing beats a perfectly roasted sweet potato.

Apparently, my roasting technique is different than most. Patrick informed me of this fact one fall day as I was taking the baking sheet out of the oven. I blame it on my mom, who can only be best described as a no-nonsense, all-over-the-place but amazing cook. Her thought was, "I don't have time to roast a whole sweet potato." So, she cuts the time in half by cutting the potato in half. She rubs each half with olive oil and bakes it cut-side down. It's done in no time! Plus, the sugars in the sweet potato caramelize in the oven. Mmmmm... it's heavenly.

But even a sweet potato purist like me needs a little variety. Lately in the grocery store, I find myself standing in front of the big pile of beautiful sweet potatoes and I can't help it. I grab one or two or seven. The truth is, I buy too many. It's not my fault! Who can resist a good sale on vegetables?! Look, for some girls it's shoes, I guess for me it's produce. Luckily just like shoes, sweet potatoes keep pretty well. But with all these extra sweet potatoes in the kitchen, roasting them in the oven just wasn't going to cut it. I decided to put up my baking sheet and try something different.

What I came up with was a surprisingly delicious combination of diced sweet potatoes, browned chicken sausage, and cumin. I added a big bunch of kale for good measure and just the right amount of apple cider vinegar. It's sweet, tangy, and savory all at the same time. Plus, this delicious one-pot meal is on the table in less than 30 minutes! I made this dish for my cousin Amanda the other day and she freaked out! I'm telling you, make this dish and you'll never look at the humble sweet potato the same again.

[Gluten-Free] Sweet Potato and Sausage Hash
This dish hits all of the right notes: sweet, tangy, and savory. The combination of sweet potato, apple cider vinegar, and cumin is wonderfully balanced. It makes for a perfect, healthy lunch and holds it own as a delicious, light dinner. Not a kale fan? Substitute spinach and it’s just as delicious.

Makes ­4 servings

3 tablespoons extra virgin olive oil
2 cups diced sweet potato, (¾ pound sweet potato)
2/3 pound hot Italian chicken sausage, casings removed
1 bunch kale, stems removed and leaves chopped
4 cloves garlic, minced
1 ½ tablespoons apple cider vinegar
¼ cup frozen sweet peas
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper

In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the diced sweet potato and cook until slightly brown and fork tender, about 11-12 minutes. Make sure to stir occasionally. Remove sweet potato pieces from the pan and place in a bowl.

Add the remaining 1 tablespoon of olive oil to the pan. Add the chicken sausage. Use a spatula to break up into small pieces. Cook on medium heat until browned and cooked through about 6-8 minutes. Remove with a slotted spoon and place in a bowl.

Turn down the heat to medium-low. Add the kale leaves and garlic to the sauté pan. Stir together. Cook until kale leaves wilt slightly. Then add the apple cider vinegar and use a spatula to scrape any sausage bits from the bottom of the pan. Add the browned sweet potatoes, cooked sausage, peas, cumin, salt, and pepper. Stir together. Cook for 3-4 minutes until everything is warmed through.

Serve warm or at room temperature.

Lauren Marie's Tip:
*Heat up leftovers and top with a poached egg for an amazing breakfast!

recipe courtesy: laurenmarieglutenfree.com

No comments:

Post a Comment