So… Nate has been snacking a lot at night. I thought, “Maybe I am not feeding him enough at dinner?” So I whipped up this super filling, manly, meaty meal for him. He LOVED it. He ate two bowls! Then he still snacked after dinner… men. Anyways, it’s great! It’s #glutenfree, #paleo, #whole30 approved, and honestly, just plain filling. You could absolutely add some red pepper flakes or hot sauce to turn up the heat. We topped our bowls with a fried egg, threw it into quesadillas to serve to the kiddos, and even had leftovers for the next day. Cook once, eat twice… victory!

SWEET POTATO AND SAUSAGE HASH INGREDIENTS:

• Ground sausage of choice (I used venison)
• Baby peppers or large bell peppers, any colors you would like
• Sweet potatoes (I used 3, but you can add more if you want to stretch the meal a bit further)
• Half an onion — any color works!
• Salt and pepper (I like a lot of salt!)
• A large skillet that can transfer to the oven (I used my Lodge cast iron)
• OPTIONAL: Red pepper flakes or hot sauce
• OPTIONAL: Fried eggs to top your bowls with

HOW TO MAKE SWEET POTATO AND SAUSAGE HASH:

STEP 1: Start by sautéing the peppers, onion, and sausage in the cast-iron skillet on medium/high heat until the meat is cooked through and the peppers and onion are soft. While you are sautéing them, preheat the oven to 400°F.

STEP 2: Using a slotted spoon, transfer sausage and pepper mixture to a separate bowl and cover. If you have a lot of excess fat in the pan, drain some off now (venison leaves virtually no fat so I didn’t drain it at all), but be sure to leave 2 to 3 tablespoons in the pan to coat the sweet potato.

STEP 3: Add the sweet potato to the skillet and stir to coat with the sausage fat, then proceed to sauté on medium for 7 to 10 minutes, until the sweet potato begins to become fork tender. Add some salt and pepper while you’re at it!

STEP 4: Transfer the pan to the oven and allow the sweet potatoes to roast for approximately 10 to 20 minutes, depending how well roasted you like them, taking them out to stir every 10 minutes. Be careful, the skillet will be very hot!!

STEP 5: Once the sweet potato is well roasted, add the sausage mixture back to the skillet and stir well.

OPTIONAL STEP 6: Turn the oven off, then place the entire skillet back inside the oven to keep it piping hot while you fry a few eggs over easy to place one on top of each bowl. YUM!

NOTES, SUBS, AND ADDITIONS:

• This is a great anytime meal! You can enjoy it for breakfast, lunch, or dinner. If you’re hosting, it’s an excellent meal to prep ahead of time and have on hand for a filling breakfast that feeds a crowd.
• If you’re planning to serve it for breakfast, you can fully prepare the recipe the day before. Let it cool completely in the skillet, then cover the whole skillet tightly with plastic wrap or foil and store it in the fridge overnight. Warm it the next morning by popping it into a 350°F oven uncovered until warmed through.
• This hash also freezes beautifully! Again, let it cool completely, then transfer your leftovers to a zip-top bag or a freezer-safe dish and freeze for up to 3 months. To reheat, let it thaw overnight in the fridge, then add it to your oven-safe skillet and bake until warmed through, or sauté it on the stovetop until warm.
• If you want to add greens to the meal, roughly chop a few handfuls of spinach and stir them into the sausage and pepper mixture for the last few minutes that they’re sautéing.

Sweet Potato and Sausage Breakfast Hash

Recipe by KateCourse: Breakfast, Gluten Free, Suppertime

This is a very filling and delicious anytime meal that you can serve for breakfast, lunch, or dinner. Add red pepper flakes or hot sauce to bring on some heat; alternatively, you could use spicy ground sausage instead of mild for some spice. Enjoy!

Ingredients

• 1 package ground sausage of choice (I used venison)

• 1 package baby peppers (or 2 large bell peppers, any colors you like), diced

• 1/2 onion, diced

• 3 large sweet potatoes (add more if you want to stretch the meal a bit further), cubed

• Salt and pepper to taste (I like to use a lot of salt!)

• Optional: Over-easy eggs to top your bowls with

Directions

• Preheat oven to 400°F.
• While it preheats, sauté the sausage, peppers, and onion in a large oven-safe skillet until the meat is cooked through and the peppers and onion are soft.
• Using a slotted spoon, transfer the sausage and pepper mixture to a bowl and cover with tin foil. If you have a lot of excess fat in the pan, drain some off now (venison leaves virtually no fat so I didn’t drain it at all), but be sure to leave 2 to 3 tablespoons in the pan to coat the sweet potato.
• Add the sweet potato to the skillet and stir to coat with the sausage fat, then proceed to sauté on medium for 7 to 10 minutes, until the sweet potato begins to become fork tender. Add some salt and pepper while you’re at it!
• Transfer the pan to the oven and roast for approximately 10 to 20 minutes, depending how well roasted you like them, taking them out to stir every 10 minutes. Be careful, the skillet will be very hot!!
• Once the sweet potato is well roasted, add the sausage mixture back to the skillet and stir well.
• OPTIONAL: Turn the oven off, then place the entire skillet back inside the oven to keep it piping hot while you fry a few eggs over easy and place one on top of each bowl! YUM!

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