Sweet Potato Andouille Hash Recipes

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage; cook and stir until browned., Stir in remaining ingredients. Reduce heat to medium-low; cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally.

Steps:

• Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
• Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

Steps:

• Melt butter and oil in a large cast iron skillet over medium-low heat. Add onion and garlic; saute until onions are soft, 5 to 7 minutes.
• Add potatoes and stir until well coated with butter and oil. Cook over medium heat until tender, 15 to 20 minutes.
• Cut sausage into 1/2-inch thick slices and stir into the skillet. Cover and cook until heated through, about 5 minutes. Stir in corn and jalapeno; cover and cook until heated through, about 5 minutes. Season with salt and pepper.

Steps:

• Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
• Heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

Steps:

• Saute onions and garlic in the olive oil over medium heat in sauce pan until translucent.
• Add andouille sausage and stir well to combine. Cook until some of the fat begins to render from the sausage.
• Add the diced sweet potato and cook for 12 minutes stirring frequently.
• Add chicken stock until evaporated, 5-10 minutes.
• Add cream and reduce until gone.
• Season with salt and pepper and keep warm.