stdClass Object
(
[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.32.168 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
Step-by-step instruction without your screen going to sleep
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
58g
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
1/2 cup
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
Utensils
Medium Sauté Pan
Step 1
Install the disk spindle in the 72-ounce Pitcher. Place the Reversible Slicing/Shredding Disc, shredding side up, on the spindle. Install the feed chute lid and place one of the sweet potato wedges in the feed chute. Select DISC and press STOP/START. Use the pusher to push the sweet potato wedge through the chute. Repeat with remaining sweet potato wedges and brussel sprouts. When processing is complete, remove the lid, disc, and spindle, and set mixture aside.
Step 2
In your Ninja high sided saute pan, add half the olive oil over medium-low heat. Add in your diced onions and let caramelize for 15-20 minutes. The onions should be dark golden in color and almost melting in appearance.
Step 3
Add in the sausage and cook over medium heat until well browned for about 7 minutes. Remove onions and sausage from the pan and set aside.
Step 4
Put the pan back on the stove over medium heat. Add in the remaining olive oil and the shredded vegetables. Season with salt and pepper and toss to coat. Press the shredded veggies out into an even layer and let cook 2-3 minutes before stirring and repeating. Continue doing this until the sweet potatoes and brussel sprouts are golden brown (about 8 minutes).
Step 5
Add the onions and sausage back into the pan and toss to combine. Press out into an even layer and let cook 2-3 more minutes. Add in the sage and serve.
Sweet Potato, Brussel Sprouts, Sage and Sausage Hash
Step 1 of 5
Install the disk spindle in the 72-ounce Pitcher. Place the Reversible Slicing/Shredding Disc, shredding side up, on the spindle. Install the feed chute lid and place one of the sweet potato wedges in the feed chute. Select DISC and press STOP/START. Use the pusher to push the sweet potato wedge through the chute. Repeat with remaining sweet potato wedges and brussel sprouts. When processing is complete, remove the lid, disc, and spindle, and set mixture aside.
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
58g
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
1/2 cup
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
Step 2 of 5
In your Ninja high sided saute pan, add half the olive oil over medium-low heat. Add in your diced onions and let caramelize for 15-20 minutes. The onions should be dark golden in color and almost melting in appearance.
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
58g
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
1/2 cup
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
Step 3 of 5
Add in the sausage and cook over medium heat until well browned for about 7 minutes. Remove onions and sausage from the pan and set aside.
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
58g
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
1/2 cup
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
Step 4 of 5
Put the pan back on the stove over medium heat. Add in the remaining olive oil and the shredded vegetables. Season with salt and pepper and toss to coat. Press the shredded veggies out into an even layer and let cook 2-3 minutes before stirring and repeating. Continue doing this until the sweet potatoes and brussel sprouts are golden brown (about 8 minutes).
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
58g
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
1/2 cup
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
Step 5 of 5
Add the onions and sausage back into the pan and toss to combine. Press out into an even layer and let cook 2-3 more minutes. Add in the sage and serve.
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
58g
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
1 tablespoon
sage, finely chopped
Salt and pepper to taste
1 large
sweet potato, cut into quarters lengthwise
8 large
(or 12 small) brussel sprouts, hard stems removed
1 tablespoon
olive oil
1/2 cup
sweet onion, diced
4
fully cooked Italian chicken sausages, cut into ½” pieces
