How To Make Sweet Potato Hash & Pan Grilled Salmon

Cut 2 medium sweet potatoes into squares.

Quarter Brussels sprouts and set aside.

Prepare kale and set aside.

Use roasted garlic smoked chicken sausage and set aside.

Chop 1/4 red onion and set aside.

Gather fresh thyme, about 6 sprigs.

Heat a pan with a little olive oil.

Add the chicken sausage to the pan and cook until browned.

Add fresh thyme to the pan with the sausage.

Remove the sausage from the pan and set aside.

Add Brussels sprouts and chopped onion to the same pan.

Add more olive oil if needed and cook until Brussels sprouts are tender and onions are translucent.

Boil sweet potato squares in salted water until tender, then drain and dry them.

Add the boiled sweet potatoes to the pan with Brussels sprouts and onions.

Season with cumin, smoked paprika, and a small amount of Better than Bouillon.

Saute the mixture until the sweet potatoes take on color, letting it sit before stirring.

Add kale to the pan and cover to wilt it down.

Prepare the salmon by seasoning it with garlic pepper seasoning, smoked paprika, and salt.

Heat another pan and place the salmon presentation side down.

Cook the salmon for about 3-4 minutes, then flip it over and cook for another 3 minutes or until desired doneness.

Once the hash is vibrant and cooked, add the chicken sausage back to the pan to heat through.

Serve the sweet potato hash topped with the grilled salmon and finish with balsamic glaze.

Equipment Needed

Spice Level:

Dietary