One Skillet Sweet Potato Sausage Hash with Apples and Brussels Sprouts

This week we were gifted an unusual package from my dad who had just returned from hunting camp and the exchange went something like this:

Dad: Here’s something for your blog. (Hands over paper wrapped package)
Me: What’s this?
Dad: It’s bacon sausage.
Me: Oh, where did it come from?
Dad: Ron had it in the fridge at camp.
Me: How old is it?
Dad: I’m not sure.
Me: When do you think we should use it by?
Dad: I don’t know.

I still had so many questions. Was this bacon ground up like sausage? Pork sausage with bacon in it? But I opted to just leave it at that.

Not being one let perfectly good, albeit mystery, food go to waste, I figured a hash would be a fine route to go.

Sweet potatoes always make a good hash and apples go well with both bacon and sausage so they felt like a safe bet. To add some texture and something green, I chose hearty brussels sprouts shavings.

I am such a big fan of cooking everything in one skillet, especially on a weeknight or for a quick weekend breakfast. It almost feels like cheating when you can get a balanced meal all in one dish.

The sausage gets browned in the pan and removed to make room for the sweet potatoes and apple. Once those start to develop color, the brussels sprouts get thrown in to soften. I make a maple mustard sauce that I add at this point to coat everything.The final step is to add the sausage back to the pan and stir to combine.

We’re still not 100% sure what kind of meat this was, but it definitely tasted like bacon and came out pretty amazing.

Any kind of ground meat would work great for this. I liked the smokey bacon flavor with the sweet apples, but turkey, venison, or beef would be awesome, too.

One Skillet Sweet Potato Sausage Hash with Apples and Brussels Sprouts

• 1 Lb Ground Sausage (Ground turkey or beef would work)
• Salt
• Pepper
• 3-4 Chopped Sage Leaves
• 1 Medium Onion
• 2 Medium Sweet Potatoes, chopped into 1/2 inch cubes
• 1 Apple, chopped into 1/2 inch cubes
• 1/4 Cup Water
• 1/2 Lb Shaved Brussel Sprouts
• 1/2 Tsp Thyme
• 1/2 Tsp Nutmeg
• 2 Tbsp Stone Ground Mustard
• 2 Tbsp Maple Syrup
• Shredded Parmesan (Optional)

In a large skillet over medium heat, brown the sausage. Once cooked, remove from pan and drain, reserving 2 tablespoons of fat.

Add the sage leaves to the pan and allow to cook down for 2 minutes. Add the sweet potatoes and apples, stirring to coat in the oil. Season with salt and pepper. Pour the water in and cover and let to cook for 8 minutes. Remove the lid and stir. Let the apples and potatoes sit uncovered until brown on one side then stir to allow the other side to brown.

Add the brussels sprouts to the pan, stir, and cover. Meanwhile, mix the thyme, nutmeg, mustard, and syrup in a bowl. Once the brussels sprouts have softened, add the mixture to the pan and combine.

Add the sausage back to the pan and mix everything. Top with Parmesan cheese (optional) and enjoy!