Sunday, January 26, 2014

Sweet Potato Hash

So here's the second recipe promised as part of our Sidekicks presentation and demo at the Innkeeping Conference and Trade Show.  What a great audience we had - our largest yet, I think.  It's always a bit challenging for us as each and every one of our collagues in the innkeeping industry is a wonderful cook. How else could one call oneself an innkeeper if you couldn't put together and serve a great breakfast to guests?  We are delighted to share our recipes, and only hope it sparks your creative juices.

This recipe is a reinvention of my favorite Thanksgiving dressing made with breadcrumbs, sausage, sweet potatoes, celery, pears (or apples), and onion.  The ingredients can all be chopped and prepped the day before, and then blended in the morning to serve.


2 medium/large sweet potatoes, peeled, diced in 1/2 inch cubes (about 1.5 pounds)
2 Tablespoons olive oil
2 pounds sausage
1/2 cup diced celery
1/2 cup onion (I like Vidalia)
1 Granny Smith apple, peeled, cored, diced
1/2 teaspoon sage
Freshly ground pepper and salt to taste


In saucepan, boil enough water to cover diced sweet potatoes.  Drop the sweet potatoes into the water and cook until barely tender, about 4 or 5 minutes (time will be longer depending upon the size of the cubes; they should be just barely fork tender).

In a large skillet over medium heat, heat olive oil and add sausage.  Brown until cooked.  Remove sausage with a slotted spoon and drain on paper towel to remove grease.

Add celery and onion to the same skillet and cook until just tender; add apple.  Cook another 3 or 4 minutes. Add sweet potatoes and sausage to mixture and season with sage, salt and pepper.

To serve:  Use as a side to scrambled eggs, or poach or fry eggs and place on top of hash.

Serves 8.

Notes:  Use a pear instead of an apple.  Peel, core and dice as above.  Fresh chopped parsley is a great addition to the hash.  Add just before removing from the heat.

You can prepare the sweet potatoes, sausage, celery and onion the day before.  Refrigerate overnight in airtight containers.  In the morning, saute the apple and the add the other ingredients and heat thoroughly.

The Beechmont Inn Bed and Breakfast
Kathryn White
Bed and Breakfast Foodie
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