Inspiration: Is there anything about this meal that’s not one of my favorite things in life? Throw avocados and sweet potatotes into the same dish, and I’ll eat it before it’s even made. With sausage, sour cream, and a great salsa added in, my name is just written all over this. Plus, it’s a one-dish meal – my favorite kind.

What We Loved: We both truly loved every single thing about this meal, and I’d personally list it as one of my favorites that I’ve ever made. The sweet potato and sausage portion was so warm and comforting, with those delicious sweet and creamy notes from the potatoes and a richness from the sausage. The pico de gallo verde provided a great spicy and tangy kick, and the avocados and sour cream were the perfect cooling touches. All mixed together, this really was a myriad of fantastic flavors in each and every bite. I could eat this every day and never tire of it.

Helpful Hints: I prefer not to peel sweet potatoes for two reasons – I’ve always just loved the flavor of the skin, and I prefer to eat all of the nutrients that are in the skin rather than throw them away. Plus, keeping the skin allows the cubes to stay together in this hash, whereas I think they might get a little mushier if there were no skins. Also – I used a regular pork sausage in this meal because it’s what I had in my freezer, but I’m thinking that chorizo just might be even better. And for another serving idea, we had some leftover hash but no extra salsa, so I served it for breakfast on Saturday topped with a sunny-side up egg. Breaking the egg yolk down into the hash was nothing short of divine!

Sausage and Sweet Potato Hash with Avocado, Sour Cream, and Pico de Gallo Verde
Source: Original Recipe (serves 2 with plenty of leftovers)

1 lb sausage, any kind
1/2 onion, diced
2 cloves garlic, minced
Ground cumin
Kosher salt and black pepper
2 sweet potatoes
1 avocado, peeled, pitted, and sliced
1 batch pico de gallo verde
Sour cream

1. Cut the sweet potatoes into cubes, and place them in a saucepan covered with water. Bring to a boil, and cook for four minutes. Drain and set aside.

2. Heat a saute pan, and crumble in the sausage. Cook until the sausage is nearly cooked through. Add the onions, and cook a few minutes longer, until the onions are softened. Add the garlic and a good pinch of cumin, salt, and pepper. Stir to combine.

3. Add the sweet potatoes to the sausage mixture, and stir to combine. Cook until the sweet potatoes are completely softened and the flavors are blended, about five minutes.

4. Serve the hash topped with avocado slices, sour cream, and pico de gallo verde.