Southwestern Pork Sausage And Sweet Potato Hash Recipes
PORK LOIN AND SWEET POTATO HASH
Sweet and Savory and screams Fall!! An excellent way to use up leftover Pork Loin
Provided by Lynn Socko
Categories Pork
Time 50m
Number Of Ingredients 12
Steps:
- 1. Cube cooked pork loin. I had cooked mine previously on my outdoor rotisserie.
- 2. Peel sweet potatoes, I used 4 med-large ones. Cut into cubes the same size you do your pork loin.
- 3. In a large skillet add 1/4 c of butter over med-low heat. Once melted add potatoes and diced onion. Add enough olive oil to fully coat potatoes. Add a pinch of thyme and black pepper. Cook with lid on stirring every few minutes until potatoes are fork tender. Add dried cranberries, cinnamon, sugar and honey, mix well and add salt to taste. Add cooked pork loin and broth, mix altogether, heat for a few minutes longer, just long enough for pork loin to warm.
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- Place the potatoes in a medium saucepan. Cover with water by 2 inches, then add the vinegar and 1 1/2 teaspoons salt. Bring to a boil, lower the heat, then simmer for 5 minutes. The potatoes should be fork tender but not total mush. Drain and set aside.
- Meanwhile, heat a large (12-inch), cast iron or similar oven-safe skillet over medium heat. If using chicken or turkey sausage, add 2 teaspoons olive oil (if using pork sausage, you may not need the oil). Add the sausage, and sauté for 6 to 8 minutes, breaking the meat into small pieces, until lightly browned and cooked through. If the skillet looks dry at any point, drizzle in additional oil to keep the pan from drying out. With a slotted spoon, transfer to a plate.
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