Sweet Potato Hash with Apple and Sage Sausage, Roasted Asparagus, and a Poached Egg

29 Mar

Dish

My parents came into town a few weekends ago to celebrate my birthday (hello last year of mid-twenties). How did we celebrate? By going to Detroit’s Eastern Market, of course. I like to think of it as the Brooklyn of Detroit (however don’t take my word on it, I am in no way a connoisseur of Detroit-ings, I’m just a fan).

While there I got special birthday $1 bundles of veggies (we got there pretty late in the day) such as asparagus, PURPLE cauliflower (which I’ll go into for another post), tomatoes, brussels sprouts, squash, and (non veggie) blueberries. I also got a nice package of Pork, Sage, and Apple sausages from Corridor Sausage Co. Holy Christ. Delicious. We all left Eastern Market that day full of sausage samples from various vendors, and the knowledge of what time to get there for the discounted merchandise. It was a birthday event not to be forgotten.

While I’ve been utilizing my veggies for most of the week, I had to make a decision: use the sausage, or pop into the freezer. I came across this recipe and was inspired:

{ Food52 – Merguez and Sweet Potato Hash }

I saved one sausage to utilize for this dish, and put the rest in the freezer. While I’m a big lover of the cured and spiced meats, I’ve realized that with good product, you don’t need to over power the dish with too much of a good thing (and the same goes for cheese). So I paired one sausage with one LARGE sweet potato and created a meal fit for a grad student and amateur home chef (i.e. John and I).

First thing’s first, let’s use this delicious $1 Asparagus and pop it in the oven while we prepare the hash in question

  • Preheat oven to 400F. Place asparagus on tinfoil-lined baking sheet, drizzle with olive oil and a sprinkle of salt.
  • Roast for 15 minutes (check them around 10 minutes, I like mine a little al dente). Take out and set aside.

Asparagus

While your apartment (or house, for those of you who are “real” adults) fills with the sweet smells of slowly caramelizing asparagus, let’s brown up that sausage.

SausageRaw

Which will yield us this

SausageCook

 

Yes, it doesn’t look like much, but trust me, it’s just the right amount. Now, potato time

SweetPotato

 

Give these Amber beauties a chop, and sauté them with some onions in the delicious sausage drippings.PotatoOnion

 

 

Let’s get a little crazy, let’s add spices! I choose a hodgepodge of cumin, fennel, and corriander.

Spices

 

Oh yeah, my coffee is going to taste savory this weekend! I didn’t add much though, I’d say 1.5 teaspoons of spice in total

SpiceAddition

 

Now here’s the tricky part (for those of you who are impatient like me). You want to get a nice browning on the potatoes, so you give it a stir, and let it sit, then give it another stir, and let it sit. All I want to to is keep stirring! You also have to be careful not to break up your now-soft potatoes while doing said stirring. But with the right touch, you’ll be in sweet potato-browning country. Once you’ve achieved this, stir back in the sausage until it’s all warmed through

Skillet

 

Do a quick Poached Egg, arrange the asparagus on the bottom, pile on the hash, and top with that ooey-gooey egg.

Dish

 

And now for some porn:

EggBreak

 

Sweet Potato and Sausage Hash

  • 1tsp oil
  • 1 Tasty Sausage, casing removed
  • 1 Large Sweet Potato, diced
  • 1 Medium/Large Sweet Onion, diced
  • 1/2 tsp Cumin, ground
  • 1/2 tsp Coriander, ground
  • 1/2 tsp Fennel, ground

Heat cast iron skillet over medium hight heat. Add 1 tbs oil and brown your sausage (about 5 minutes)

Remove sausage with slotted spoon. Add sweet potato, onions, and spices to pan

Cook, stirring in frequently, until potato is soft and browned on the edges (about 15 minutes)

Add sausage back to pan, cook until heated through

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