A delicious one dish meal for breakfast, brunch, lunch or dinner! I used venison sausage, but you could substitute any sausage such as lamb or pork. The leftovers are just as tasty as the freshly prepared. This recipe is adapted from a marvelous book Anti-Inflammatory Eating Made Easy by Michelle Babb, and given to me by a good friend and sister Broad, Joyce. Thanks to our friend, Sky Book, for providing the venison!
Venison Sweet Potato HashBy Kristie Rosset
Servings: 6 (double for 10-12)
- 1 pound ground venison, or other sausage of choice
- 1 large white onion, sliced thinly and cut into half rings
- 1-2 teaspoons grapeseed oil
- 2 cloves garlic
- 2 unpeeled yams, cut into ½ inch cubes
- 3 cups kale, chopped into bite sized pieces
- 1 tablespoon thyme
- 1 tablespoon oregano
- 2 teaspoons sage
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Preheat the oven to 375 F.
In a large cast iron or other oven-proof skillet, brown the sausage over medium heat. If the meat begins to stick to the skillet, add a little grapeseed oil. When browned, use a slotted spoon to remove the sausage to a bowl and set aside.
Add the onion to the skillet, and saute until the onions begin to brown & caramelize, for 4-5 minutes. Drizzle the additional grapeseed oil as needed to prevent sticking. Add the garlic and cook until softened, about 3 minutes. Next add the yams, spices and sausage, stirring to incorporate.
Place the skillet in the oven and bake for 25 minutes, or until the yams can be easily pierced with a fork.