Sweet Potato & Sausage Hash
1 pound breakfast sausage or 1 pound Rouses fresh Green Onion Sausage, removed from its casing
1 medium white onion, diced
1 red bell pepper, diced
1 jalapeño, stem and seeds removed, diced
3 leftover large roasted sweet potatoes, peeled and diced
Optional: 1 bunch chopped kale
Kosher salt, to taste
Black pepper, to taste
¼ pound Monterey Jack cheese, shredded
¼ pound cheddar cheese, shredded
Preheat the oven to 350°F.
Heat a cast-iron skillet over medium-high heat. Add the sausage to the skillet and stir until fully cooked. Remove sausage from the pan, reserving fat in the skillet, and set sausage aside. Add the onion, bell pepper and jalapeño to the rendered pork fat in the pan, and sauté the vegetables until tender.
Stir in the diced roasted sweet potatoes, optional Kale and cooked sausage, and place skillet in the oven, uncovered. Bake the hash for 20 to 25 minutes, then remove and sprinkle the cheese over the top.
Place skillet back in the oven for another 10 minutes so the cheese melts and the surface of the hash gets slightly crusty.
Remove from the oven. Allow to cool for 5 minutes before serving.