9/16/2025
Sweet Potato, Apple & Sausage Hash
The part of this recipe that takes the longest is cutting up ALL the things but this is a great dish that can be a dinner, breakfast or a brunch!
Dizzy Pig's Red Eye Express is one of our favorite seasonings to put with sweet potatoes - there's a coffee/black pepper combo in here that just makes them sing! For those of you about to say “but I don't like coffee”, don't worry, this is not going to make your sweet potatoes taste like coffee! The deep roasted notes of the coffee seem to bring out the sweetness of the sweet potato and it's just delicious.
- 1 large sweet potato, peeled and diced
- 1 green bell pepper, diced
- 1 medium sweet onion, diced
- 1 gala apple, diced (peeled optional)
- 1/2 lb sweet Italian Sausage
- 2 tbsp Greek Koroneiki EVOO
- 1 tbsp Dizzy Pig Red Eye Express
- Fennel White Balsamic for drizzling
Oven Instructions:
Preheat oven to 400F.
Combine sweet potato, apple, onion & green pepper in a large bowl. Break italian sausage up into small chunks and place on top of veggie mixture. Add Greek Koroneiki and Red Eye express on top of all and then, using your hands, mix the combination thoroughly until sausage is evenly incorporated through all the veggies, as well as the oil and seasoning.
Place mixture on a rimmed sheet pan and bake for 15 minutes or until sausage is cooked, stirring half way through cooking. Remove from oven, drizzle with Fennel White Balsamic.
Flat-top Grill Instructions:
Heat grill to medium high heat.
Combine sweet potato, apple, onion & green pepper in a large bowl. Break italian sausage up into small chunks and place on top of veggie mixture. Add Greek Koroneiki and Red Eye express on top of all and then, using your hands, mix the combination thoroughly until sausage is evenly incorporated through all the veggies, as well as the oil and seasoning.
Place a little more oil on the flat-top and place mixture on grill in a single layer. Cook for about 5 minutes, then flip mixture over to brown other side. Cook until sausage is cooked and vegetables are tender. Remove from grill and drizzle with Fennel White Balsamic.
To really bring this hash home as a breakfast/brunch dish, try adding a fried egg on top when serving!
