This tangy, spicy sweet potato and sausage meat ball hash is one of my family’s favorite brunch dishes!
1/2 pound mild or hot sausage – any kind
1 chopped red onion
1 chopped red bell pepper
1 medium sweet potato, peeled and cubed
1/2 cup Texas Habanero Salsa
What to do:
Shape sausage into marble-size meatballs. In large skillet, brown meatballs over medium-low heat, stirring constantly, for about five minutes. remove sausage and set on paper towel layers to drain.
Discard any excess fat from the sausage, spray the skillet with nonstick cooking spray, and add the onion, bell pepper, and sweet potato. Cook over medium-low heat, stirring constantly, about six minutes until the sweet potato cubes are partially tender. Add sausage and salsa, and cook five additional minutes without stirring, until the hash is lightly browned on the bottom.
This recipe is also delicious with any of our Texas finishing or grilling sauces, in place of or in addition to the Texas Habanero Salsa.