A couple old friends came over to decoupage Easter eggs yesterday. I served bacon quiche, fresh biscuits, and fruit salad. But the big hit of the day was my yam and sausage hash. Everyone wanted a copy of the recipe. I usually beg, borrow, and improvise when I’m cooking, so I sent them home with a poor excuse for a recipe. Hopefully, this write-up and link will make up for my chicken scratch. Enjoy!
1 red onion, diced into 1/2” pieces
3 Honey Crisp apples, diced into 1” pieces
3 large yams, diced into 1/2” pieces
3 ½ Tablespoons of Wegmans Basting Oil
1 Teaspoon sea salt
1/2 Teaspoon black pepper
2 Teaspoon smoked paprika
2 pounds sage breakfast sausage
4 cloves garlic, minced
2 Tablespoons chopped sage leaves
6 ounces baby spinach
½ cup Craisins
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Place the onion, apples, and yams in a large Ziploc bag. Pour basting oil, salt, pepper, and parika in bag, seal, then shake. When the yams, onions, and apples are evenly coated, spread the mixture on the baking sheet. Roast in the oven for 45 minutes, or until golden brown and tender.
While yam mixture roasts, sauté the sausage over high heat in a cast iron skillet, breaking it up into small bite sized pieces. When the sausage is not longer pink, lower the heat to medium. Add the garlic and sauté until fragrant, 30 seconds or so. Then add the spinach and sage and sauté over medium heat just until spinach is wilted, 2-3 minutes.
When the sweet potato mixture is done, toss it together with the sausage mixture, add Craisins, and serve immediately. Or let the hash cool before placing it in an airtight container and refrigerate for 4-5 days.