Sausage, sweet potato and apple hash
Browned breakfast sausage, tender sweet potato and sweet apple cooked together in one skillet, a hearty, cozy breakfast that reheats well for days.
- 40 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $1.76 a serving
- 540 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 4 servings.
- 2 sweet potatoes, peeled and diced
- 1 apple, cored and diced
- ½ yellow onion, diced
- 1 lb breakfast sausage
From your pantry
- 1 tbsp olive oil
- ¼ cup water
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
Each serving has about 540 calories, 18 g protein, 33 g carbs and 38 g fat, and costs about $1.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
Steps
Tap an underlined word for a quick explanation.
the sweet potatoes and them into ½-inch . and dice the apple, and dice the onion.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Core. Coring means cutting out the hard center of things like apples, peppers or cabbage. That center is tough and woody, so it’s the part you throw away.
How you’ll know: What’s left is all tender flesh, with no hard, pale center.
Dolly’s tip: Small, even cubes cook through at the same time. Big chunks stay hard in the middle.the sausage into a large over medium-high heat.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cook 7 to 9 minutes, breaking it up, until with no pink left. Scoop it onto a plate, leaving the fat behind.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 8 min
Dolly’s tip: Let it sit between stirs. The browned bits on the bottom are where the flavor is.Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Add the oil and sweet potatoes to the , stir to coat and cook 5 minutes, stirring now and then, until at the edges.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min
Add the water, cover and turn the heat to medium. Cook 6 to 8 minutes, until the sweet potatoes are just tender when poked with a fork.
Medium heatTimer: 7 min
Dolly’s tip: The water steams them soft. Once it’s gone, the browning starts again.Uncover, add the apple, onion, salt, pepper and thyme and cook 5 minutes, stirring, until the onion is soft and the apple is at the edges.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 5 min
the sausage back in and cook 2 minutes, until everything is hot.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 2 min
Spoon into bowls. Leftovers keep 4 days in the fridge.
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
