Sweet Potato Hash

Sweet potato hash was the first thing I remember creating on the fly. Adding a little bit of this, a little bit of that. Up until that point, I was an ardent follower of recipes. I mean I would alter them here and there, but I wasn't confident in my ability to straight up wing it. Needless to say, this recipe changed my life.

In the three years I have been making this, I have made some important modifications. I have discovered roasting the potatoes before frying them up cuts the time into about half. I don't rely on maple country breakfast sausage entirely for a maple kick, and have converted to be a proponent of runny egg yolks, which really make this hash.

So here you have my first ever unique recipe. I made this for Christmas brunch last year to rave reviews from my family, and again this past week to stave off the first chilly fall night. I think I have a winner.

Inspiration: Sweet Potatoes from this week's shopping
Time: 60 minutes
Difficulty: easy
Special equipment: 9x13 metal baking pan 1 large pan
Servings: 3-4

Ingredients:
2 lbs sweet potatoes or yams, washed, peeled and cut into bit sized cubes
2 tbs olive oil
8 country maple breakfast sausages
1 small yellow onion or 1/2 walla walla sweet onion, diced
2 tbs butter
3 tbs brown sugar
2 tbs maple syrup (the real deal only)
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp fresh grated nutmeg
1/2 cup orange juice

1. Preheat oven to 450 degrees with roasting pan in oven
2. Toss sweet potatoes with olive oil. Salt and pepper to taste. When oven has come to temperature, place potatoes on pan and spread to form 1 layer. Roast for 15-20 minutes (until tender but not cooked through), tossing once or twice to cook evenly on all sides. Remove from oven and let rest uncovered.
3. Over medium-low heat, brown sausage in large pan, ensuring they cook all the way through. Remove and let drain on a paper towel. When cool, slice into small, bite sized rounds.
4. Drain all but 1 tbs. of sausage fat from pan. Add butter and onions, and cook onions until transparent. Add the roasted sweet potatoes, brown sugar, maple syrup and spices. Stir until everything has mixed completely and sugar has dissolved.
5. Add the orange juice to deglaze pan. Stir in sausage rounds.
6. Serve with an egg, either fried or poached easy.