(Originally posted on Tiny Girl Eats at tinygirleats.wordpress.com)
Preheat your oven to 350 degrees.
– 3 medium to large sweet potatoes
– Kerrygold herbed butter
– 1 container Jimmy Dean All Natural Sausage
– 6 slices of natural, uncured & nitrate-free bacon
– 4 eggs
– Peel the sweet potatoes. Boil some water and boil the sweet potatoes until they can be easily halved with a fork. You don’t want them “mashed” softness, but tender enough that you aren’t biting into raw potato.
– Heat up a cast-iron skillet on the stove, placing a slice of Kerrygold herbed butter in it (about 4 quarters together thickness). Let it melt a bit then swish it around so the bottom is covered.
– Once the potatoes are done, toss them in the cast-iron skillet so the bottom is covered. Cut off another slice of herbed butter and quarter it, then put the pieces spread out on top of the potatoes. Keep the skillet over low to medium heat, flipping the potatoes occasionally.
– Put a slice of butter in a regular frying pan (or Pam non-stick spray, really whatever you normally use for non-stick) and brown the sausage. Once the sausage is cooked through, take it off the heat and then get the grease out. I scooped about one spatula amount onto a shallow wide bowl lined with three paper towels and then press three papertowels onto the top of the sausage to get some of the grease out. After that amount has been “degreased”, I add the sausage to the sweet potatoes; throw away the bottom greasy papertowels and replace them with the top degreaser papertowels I had just used (flip them over so that the non greasy side is facing up). I repeat the “degreasing” until all of the sausage has been “degreased” and added to the sweet potatoes skillet. Once the sausage is all in the skillet as well, I flip the potatoes around so the sausage and potaotes are evenly mixed.
– Put one more quarters slice of butter on top of the mixture and pop the skillet in the oven for 10 minutes.
– I take the other frying pan that I used for the sausage and drain as much of the grease as possible. Then I cut the 6 strips of bacon in half so there are 12 mini strips and fry them up until they are crispy. Once all of the slices are done and “degreased” (same way as the sausage), I pull the skillet out of the oven real quick and crumble the bacon over it. If all of the slices are not crumbling, but rather some of them are still cooked but limber, you have two choices: a. eat it straight (this happened to quite a few of the slices I had… Don’t hate, I’m a bacon addict) or b. cut it with some scissors and pop it in the skillet as well. Mix the potatoes, sausage and newly added bacon around.
– Put the skillet back in the oven. If the ten minutes were up when you pulled the skillet out, try a potato. If its still on the harder side, put the skillet back in for another 10 minutes. If the potatoes are to your liking, then fry up an egg and munch away!
I like to put a splash of hot sauce on the hash, then add two over easy eggs and cut it all up into a delicious mix so the yolk is mixing with the hash, the whites are mixing with the sausage, and the bacon is a delightful cruncy surprise. Corny enough? Yeah, I’ll stop now. Before the new stomach troubles, I would add chopped green peppers, onion, and garlic; other times I would mix the sausage with ground beef and ground turkey (this helps make the hash go further into the week!) However, as you will see, once you splash some green Tabasco sauce or Chalula on top with an over easy egg or two, the foundation recipe is super filling on its own!