Place sweet potatoes and 1/3 cup water in a large microwave-safe bowl. Cover with plastic wrap and microwave at HIGH 15 minutes or until potatoes are tender. Carefully uncover; drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add onion to pan; sauté 6 minutes or until tender. Add sausage and 1/4 teaspoon salt; cook 4 minutes or until sausage is done, stirring to crumble. Stir in sweet potatoes, 1/2 teaspoon salt, syrup, 1 tablespoon water, pepper, and nutmeg. Cook until liquid is absorbed and sweet potatoes begin to brown (about 5 minutes).
I thought this was an interesting addition to a brunch menu - a nice change. And a great way to us up leftover sausage (which is what I did). I just steamed my sweet potato on the stovetop. I couldn't get it to brown - but it was still tasty. Especially served with a soft-poached egg on top and some toast on the side. I'm always a sucker for sweet and savory dishes.
NEVER EVER USE plastic wrap in the microwave!!! The water condensates and drips toxic chemicals from the plastic wrap directly into your FOOD. We are being poisoned by all the chemicals we ingest, absorb, eat, breathe. I use ONLY wax paper and glass items in the microwave. Be smart and think more about what toxic chemicals you are allowing into your body and others you are responsible for. It's your health and your body ... you only have one.
Wonderful! I did make a few changes. My local grocery store makes an amazing maple breakfast sausage, so I used that and reduced the maple syrup to 1 tbs. I also only used about 1/4 tsp total of salt. I will definately be making this one again.
I have made this recipe twice now - once as breakfast for someone special and the most recent for a brunch I hosted for my girlfriends. This recipe is super tasty with some toast and an egg. My girlfriends and I count weight watchers points and this was perfect, filling and tasty. You would never even know that it was a healthier hash. I made it just the way the recipe advised and had no problems. I even added some thyme I had in my fridge to use up and the flavor was perfect. I will def keep this dish in my repertoire of easy breakfast/brunch meals.
I did not use a non-stick pan, and had a lot of sticking, so when the hash was nearly done I deglazed portions of the pan with bourbon. Added a nice richness to the hash. Served with a fried egg and crunchy honey oat toast. Very good!
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