Spicy with a bit of sweetness, this hash makes an excellent breakfast, brunch or even dinner. Carpenter created the dish based on a favorite at an Abilene restaurant, making a few healthy substitutions along the way. Serve with a poached or fried egg for a more complete meal.
2 cups cubed sweet potatoes, or 20 ounces frozen sweet potato cubes
1 onion, chopped
2 cloves garlic, chopped
2 jalapeño peppers, sliced
1 teaspoon garlic salt
4 tablespoons grapeseed or olive oil, divided use
1 pound turkey breakfast sausage
2 pinches crushed red pepper flakes (optional)
2 tablespoons pure maple syrup
1. Preheat oven to 400 degrees.
2. Toss sweet potatoes, onion, garlic, jalapeños and garlic salt together with 2 tablespoons oil and spread onto a rimmed baking sheet. Roast in the oven 25–35 minutes or until fork-tender.
3. In a large skillet over medium heat, brown turkey sausage with red pepper flakes, if using. Transfer sausage to a bowl and set aside.
4. Using the same skillet, increase heat to medium high and add remaining oil and roasted vegetables. Add the maple syrup and stir once. Let potatoes cook, undisturbed, for a few minutes. Turn over a few pieces to check for browning; you want a crispy, brown potato.
5. Once potatoes are browned, stir in sausage and serve.