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A flavorful hash of pork sausage, sweet potatoes, red onion, bell pepper and seasonings is perfect for a fall or holiday brunch. Serve topped with a fried or poached egg, if desired.
1 pound bulk pork sausage
1 tablespoon olive oil
1 3/4 pounds sweet potatoes, peeled and cut into 1/2 inch chunks (about 5 cups)
1 large red onion, coarsely chopped (1 1/2 cups)
1 medium yellow bell pepper, cut into 1/2-inch dice (1 cup)
2 teaspoons McCormick Gourmet™ Paprika
2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Cook and stir sausage in large skillet on medium-high heat 5 minutes or until no longer pink. Remove sausage with slotted spoon. Add oil to drippings in skillet on medium heat. Add sweet potatoes; cook and stir 12 minutes or just until tender.
Stir onion, bell pepper, paprika, rosemary, pepper and sea salt into skillet. Cook and stir 3 minutes. Return sausage to skillet; cook and stir 2 minutes longer or until vegetables are tender and sausage is heated through.
• Use 1 teaspoon each McCormick Gourmet™ Crushed Rosemary and McCormick Gourmet™ Thyme in place of the 2 teaspoons Crushed Rosemary.
(Amount per serving)
This really taste good! Already cooked it how many times.
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