A flavorful hash of pork sausage, sweet potatoes, red onion, bell pepper and seasonings is perfect for a fall or holiday brunch. Serve topped with a fried or poached egg, if desired.
Makes 6 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
1 pound bulk pork sausage
1 tablespoon olive oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2-inch chunks (about 5 cups)
1 large red onion, coarsely chopped (1 1/2 cups)
1 medium yellow bell pepper, cut into 1/2-inch dice (1 cup)
2 teaspoons McCormick® Gourmet Collection Paprika
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1. Cook and stir sausage in large skillet on medium-high heat 5 minutes or until no longer pink. Remove sausage with slotted spoon. Add oil to drippings in skillet on medium heat. Add sweet potatoes; cook and stir 12 minutes or just until tender.
2. Stir onion, bell pepper, paprika, rosemary, pepper and sea salt into skillet. Cook and stir 3 minutes. Return sausage to skillet; cook and stir 2 minutes longer or until vegetables are tender and sausage is heated through.
Test Kitchen Tip: Use 1 teaspoon each McCormick® Gourmet Collection Crushed Rosemary and McCormick® Gourmet Collection Thyme Leaves in place of the 2 teaspoons Crushed Rosemary or Thyme Leaves.
Fat: 19 g
Carbohydrates: 29 g
Cholesterol: 41 mg
Sodium: 687 mg
Fiber: 5 g
Protein: 11 g