On a side note, I love eating raw, peeled sweet potatoes. I love the crunch and slightly sweet flavor. Another reason I had to rush through the prep of this meal…to stop myself from eating all of the cubed bits on yumminess in front of me 🙂
Don’t shy away from this recipe if you don’t “think” you like brussels sprouts. It is all in how they are prepared. They are not the mushy mouthful that you may have been served as a child. Roasted or lightly sauteed brussels sprouts add a wonderful flavor to meals. Give it a go if you’re on the fence and let me know what you think!
Substitutions/Additions for Sweet Potato Hash:
- two large sweet potatoes instead of 2 cups
- used a package (4 pack) of precooked apple sausage rather than 2 links
- decreased oil from 3 tsp to 1 tsp
- shredded a 16 oz bag of brussels sprouts instead of 10 oz
Tips for Sweet Potato Hash:
- Add 1 tsp of oil to the pan and add the sausage and brussels sprouts at the same time. Once the potatoes are done, drain them and mix into the skillet. Heave through and serve 🙂
- To save time on prep, you can purchase shredded brussels sprouts in the produce section of some grocery stores.
- If you’re really particular about uniform size, you could use a vegetable chopper to cube the sweet potatoes. I have this chopper although I didn’t use it tonight.
- To save more time, you could buy sweet potatoes that are already peeled and cubed. Some grocery stores sell them in the produce section and you can usually find a bag of frozen diced sweet potatoes as well.
RECIPE: 3-Ingredient Sweet Potato & Brussels Sprout Hash with Chicken Sausage
Effort: Quick & Easy
Time: 15 minutes
Kids Comments: They didn’t think they’d like it but were pleasantly surprised that they did. Said they’d be up to having it again ❤️
Make it Again: Most likely…nice fresh, easy, COLORFUL and flavorful meal.
