Makes enough for 8-10 (cut in half for 4)
2 large sweet onions, chopped
2 red bell peppers, seeded & chopped
3 pounds of mixed sweet potatoes (orange flesh) & yams (white flesh) baked in skin until just tender, cooled, peeled, then diced. I used large potatoes--2 sweet potatoes & 1 yam--weigh them at the store.
3-4 thawed Field Roast Italian Sausages, casings, removed, & diced
1/2 tsp cayenne, or to taste (be careful, if you're "heat shy") This is tasty without the cayenne.
Salt & pepper to taste
1. If time allows, roast your sweet potatoes ahead of time (like the day before you make the hash) in a 400 degree oven. Should take about 30-45 minutes, but check them with a fork. You want them tender, but not mushy--you'll need them firm enough to cube/dice after they have chilled. Note: I used 2 sweet potatoes & 1 yam. When the potatoes are done, wrap them in foil & pop them in the fridge for chilling.
2. When the potatoes are cool (or the next day), carefully remove the jackets, & dice them into 1/2 inch pieces. Reserve.
3. Preheat a large non-stick skillet, that has a lid, over medium heat. Brown the diced/chopped Field Roast "Sausage" until lightly browned. Remove to a plate.
4. In the same large skillet, now add the onion & bell pepper, cover, and cook until softened, about 5-7 minutes. Halfway through, check on the onions & peppers--if they're getting too dry or sticking to the pan, add 2 tablespoons of vegetable broth or water to deglaze the pan--and stir them with a spatula. You want them tender, sweet, & slightly brown.
5. Add in the diced potatoes, the browned "sausage", the cayenne (be careful!!), and salt & fresh pepper to taste. Cook, stirring frequently, until lightly browned, about 10 minutes. Serve hot.
6. This is easy to transport to a potluck, in the lidded skillet--secured by 2 rubberbands stretched over the lid top & skillet handles (if your skillet has handles). Then it's easy to pop on a stove top & warm up.