This dish was a hodge podge of what I had left in my fridge. Leftovers make the best meals!
A few days ago I made some really wonderful sweet potato hashbrowns. The recipe was really simple and easy. Just shred two sweet potatoes with a cheese grater or a food processor, put the shreds in a sack of cheese cloth and squeeze out as much of the juice as possible. Then add some salt and pepper and whatever other spices you like, cinnamon and nutmeg or chili powder and cumin or whatever. Form the shreds into patties and pan fry with a little coconut oil. Using a nonstick skillet is a good idea, but I don’t own one of those, so mine came out a little less than beautiful. Thank goodness they tasted great! Crispy and salty sweet, just what I was hoping for.
Turns out that while my hubs and I can eat two whole sweet potatoes on their own, when made into hashbrowns these babies fill you up! We only consumed about 1/3 of the batch that I had made. So, I pretty quickly came up with a way to use up the leftovers. I am sure you could use just shredded sweet potatoes that have been drained of as much juice as possible, it doesn’t have to be leftover hashbrowns.
I also had some leftover fried apples. To make these just chunk up (technical term) some Granny Smith apples and toss them in a skillet with some coconut oil and cinnamon and cook until tender. These are an awesome side dish, breakfast or desert! And it’s Whole30 and paleo approved!
Even if you aren’t using leftovers, this is still a one pot meal. You will need a bowl or two, but it’s not much clean up. It’s easy to put together and is good for any meal of the day. My bet is for those of you who like eggs (I don’t so I haven’t tried it), this would be good with an over easy egg.
Okay, here’s the recipe for my Sausage and Sweet Potato Hash.
Sausage and Sweet Potato Hash
- 1-2 Granny Smith apples, cut into bite-sized chunks
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut oil
- 1 lb. breakfast sausage without casing (make sure there is no added sugar)
- 2 sweet potatoes, peeled
- 1/3 cup unsweetened dried cranberries
- 1/4 cup chopped pecans, toasted
Shred the sweet potatoes using a cheese grater or a food processor. Transfer the shredded sweet potatoes to a wire mesh sieve lined with cheesecloth and squeeze as much of the juice out as possible. Set aside.
Heat a large skillet over medium heat and add the coconut oil to melt. Toss the apples with the cinnamon and transfer to the hot skillet. Cook until tender, about 5-7 minutes, be careful not to over cook. Transfer to a small bowl and set aside.
Add sausage to the skillet and cook until browned, breaking it up as it cooks. Add the sweet potatoes and cook for a few minutes. Add the apples and cranberries and cook to heat. Remove from heat.
Serve hot with toasted pecans.
Store in an airtight container in the refrigerator.
What’s your favorite leftover, toss everything into a skillet meal?