Name: Chicken sausage and potato hash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken andouille sausage, sliced into half-moons; 1 1/2 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 1/2 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 tbsp extra virgin olive oil; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp water

Nutrition

Per serving

566 calories

Protein: 25g; 17% of calories
Carbs: 55g; 37% of calories
Fat: 30g; 46% of calories

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a 12-inch nonstick skillet over medium heat. Add the sweet potatoes and a pinch of salt. Cook, stirring occasionally, for 5 minutes.
Add the water to the skillet and cover with a lid. Steam the potatoes until they are just tender and the water has evaporated, about 5 minutes. Done when tender when pierced with a fork.
Move potatoes to the side and add the remaining oil to the center. Add the sliced chicken sausage, bell pepper, and onion. Cook for 8 minutes, stirring occasionally, until the vegetables are soft and the sausage is browned. Done when sausage is browned and onions are translucent, 165°F.
Sprinkle the smoked paprika, garlic powder, remaining salt, and black pepper over the hash. Toss everything together and cook for 2 minutes more to toast the spices.

Nutrition

Ingredients

Instructions

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