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Busch’s Fresh Ground Breakfast Sausage & Sweet Potato Hash

Prep time: 40 minutes • Serves: 4 – 6

1 lb. ground pork breakfast sausage
2 cups (diced 1/2” cubed) sweet potato
1 bunch (diced 1/4” circles leaving the tips intact) asparagus
1 cup (diced 1/4”) vidalia onion
2 tsp (minced) garlic
1/2 cup (diced 1/4”) red pepper
1/2 cup (diced 1/4”) yellow pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp (minced) fresh thyme
1 tbsp vegetable oil
2 tsp kosher Salt
1 tsp black pepper
2 tbsp butter

1.First prepare all of your vegetables accordingly. Toss the diced sweet potatoes in a little vegetable oil, salt and pepper, and roast in a 350° oven for about 10-12 minutes, they should be slightly browned and tender all the way through with a fork. Once cooked, remove from the oven and allow to rest at room temperature.

2.In a medium temperature sauté pan add the vegetable oil and place the breakfast sausage patting down into the pan to spread it out. Allow the sausage to brown on one side and then flip over to brown the other side. Once browned on both sides then break the sausage up with a high heat spatula or wooden spoon and cook through entirely. Remove the sausage from the pan and place into a bowl that has a few paper towels to soak up some of the excess grease. Drain most of the fat off the pan as well but leaving 1 tbsp for sautéing the vegetables.

3.Add the vegetables into the pan with the hot grease and cook until slightly caramelized about 10 minutes. Now add the butter, the seasonings, and the sweet potatoes, stir to combine and continue cooking until the sweet potatoes are hot all the way through.

4.Once the vegetables are cooked and properly seasoned add the breakfast sausage back in and stir to combine. Heat through and check the seasoning.

5.Garnish with some fresh thyme or parsley and serve with some poached eggs.