Friday, March 16, 2012

5 Meals under $50: Sweet Potato Hash

sweet potato hash with turkey sausage recipe
Here is our final recipe in the 5 meals under $50 series!  This Sweet Potato Hash is a great meal for Friday night, because the leftovers make a delicious lazy Saturday brunch, plus it puts to use the rest of the zucchini, red pepper, and turkey sausage.

Even if you don't try out this particular challenge, I hope that the 5 meals under $50 has inspired you to try out a meal plan and to try setting a grocery budget.  This activity can be great for anyone who is: 1) pressed for time during the week, 2) on a budget, 3) on a diet (no extra trips to the store means fewer chances to buy snacks!), or 4) ready to try new recipes!  I had a lot of fun coming up with the menu and prepping each one of these recipes.  So much fun that K&K Test Kitchen will bring you another 5 meals series in April (maybe we will make it a real challenge and say 5 under $30!).

Have an awesome weekend (and Happy St. Patrick's Day), and check out the Facebook page for a special 5 meals under $50 photo album, complete with recipes!

Sweet Potato Hash
Adapted from LCBO Food & Drink Magazine (Winter 2012) as seen on Once Upon A Cutting Board
Serves: 2
Time: 30 minutes (or more if you are slow like me)

2 small sweet potatoes (or 1 medium-large)
2 tablespoon olive oil, divided
3 links (225 g) turkey sausage
1/2 zucchini, chopped
1/2 red pepper, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder

Add diced sweet potato to a large pot and cover with cold salted water. Bring to a boil and cook until tender, about 5-7 minutes. Drain and set aside.

While the sweet potato cooks, heat a tablespoon of olive oil over medium-high heat in a large non-stick skillet. Cook the sausage until the pink starts to disappear, about 5 minutes.  Add the chopped onion, garlic, zucchini, and red pepper. Cook 5-10 minutes until starting to brown, stirring often.

Transfer the sausage and vegetables to a bowl, wipe out the pan and add the remaining tablespoon of olive oil. Add the sweet potatoes to the pan and spread out in a single layer. Season with salt and pepper.  Let cook without stirring for about 5 minutes, or until browned on one side. Flip and cook another 3-5 minutes. Repeat a couple more times until all sides are lightly browned.

Add the vegetables back to the pan and toss with the sweet potatoes. Season with chili powder, and more salt and pepper to taste. Toss everything together, and serve.

3 comments:

  1. Nice job with the 5 for $50 series. I am so proud of you!

    ReplyDelete
  2. Delicious! I made this last night and the sweet potato really balances out the smokiness from the chili powder and the heat from the turkey sausage. I will definitely make this again!

    ReplyDelete
    Replies
    1. I'm so glad you liked it Justin! Thanks for the feedback!

      Delete

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