Breakfast, Dinner, Lunch, Side Dishes
Sweet Potato, Brussel Sprouts, Sage and Sausage Hash
Recipe by Gillean Barkyoumb
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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
- 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
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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.
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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.
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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.
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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).
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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.
