Sweet Potato Hash Scramble

Sweet Potato Hash Scramble

“If it is not candied yams, I do not want to try it.”  Those were the words that my son spoke to me when I asked if he wanted to try the sweet potato scramble.

I first had this sweet potato recipe as part of the continental lunch paired with a mixology class my husband and I attended.  We took a bite at the same time, and both our eyebrows raised and said, this really has potential.  I knew I would remake it at home, my way, and I did.

Here Is What You Will Need

1 – White Onion
1 – Red Bell Pepper
1 – 8 ounce Turkey Sausage Chub
1 – Bunch 0f Green Onion
2 – Bag of Fresh/Frozen Diced Sweet Potato
2 – Piece of Bread for Toast (optional)
2 – Egg (optional)
Salt, Pepper, and Cumin to Taste

Put It All Together

First, I cooked down the turkey sausage.  Removed the sausage from the electric skillet.

Diced the red bell pepper and white onion and sauteed them.  Removed them from the skillet.

Next, I added enough extra virgin olive oil to the bottom of the skillet, added the sweet potatoes, seasoned them with salt, pepper, and cumin to taste, and let them lightly brown.  Flipped the sweet potatoes to make sure they were crisped on all the edges.

Then I combined the turkey sausage, red bell pepper and white onion, and added them back to the skillet with the sweet potatoes and garnished with green onion.

Lastly, I fried the eggs separately and we ate them on the side, along with a piece of toast with apricot jelly to complete the meal.

The Verdict

We loved this meal.  Like my son, I would not have typically eaten sweet potatoes without them being candied, but this scramble is absolutely now on our regular menu rotation.  It made me happy. 

Only one of our kids tried it and liked it, so we were secretly ecstatic we had leftovers.  Warms up fabulously.  The second day we ate it with scrambled eggs, a better option than fried eggs.

Let me know if you give it a try.