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, kale, 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.