Spicy Sweet Potato, Onion, Pepper, & Italian “Sausage” Hash

Makes enough for 8-10

Ingredients

2 large sweet onions, chopped

2 red bell peppers, seeded & chopped

3 pounds of mixed sweet potatoes baked in skin until just tender, cooled, peeled, then diced.

3-4 thawed Field Roast Italian Sausages, casings, removed, & diced OR other veg sausage

1/2 tsp cayenne, or to taste (be careful, if you’re “heat shy”)

Salt & pepper to taste

Method

If time allows, roast your sweet potatoes ahead of time (like the day before you make the hash) in a 400 degree oven.  Should take about 30-45 minutes, but check them with a fork.  You want them tender, but not mushy–you’ll need them firm enough to cube/dice after they have chilled.

When the potatoes are cool carefully remove the jackets, & dice them into  1/2 inch pieces. Reserve.

Preheat a large non-stick skillet, that has a lid, over medium heat.  Brown the diced/chopped veggie sausage until lightly browned.  Remove to a plate.

In the same large skillet, now add the onion & bell pepper, cover, and cook until softened, about 5-7 minutes.  Halfway through, check on the onions & peppers–if they’re getting too dry or sticking to the pan, add 2 tablespoons of vegetable broth or water to deglaze the pan–and stir them with a spatula.  You want them tender, sweet, & slightly brown.

Add in the diced potatoes, the browned “sausage”,  the cayenne (be careful!!), and salt & fresh pepper to taste.  Cook, stirring frequently, until lightly browned, about 10 minutes.  Serve hot.