Apple Week recipe #2! A savory apple recipe. Yay.
Okay, I know I already posted a variety of a sage sweet potato hash. Now I’m doing a spin on that because I love it sooo much.
This time, shredded sweet potatoes, white potatoes, and apples make for ahhhmazing sage-infused hash browns. Oh, and I’m adding some Field Roast Smoked Apple-Sage Sausage (the same kind I used on my roasted fennel & butternut squash soup!)
What a heavenly weekend breakfast. I just gotta say!
Or maybe a weeknight dinner!
serves 2
1/2 yam (about 3/4 C shredded)
1/2 Russet potato (also about 3/4 C shredded)
1 large apple
1 T coconut oil
1 Field Roast apple-sage sausage
5 sage leaves
1 t onion flakes
salt & pepper to taste
Shred potatoes and apples. Melt coconut oil in a large skillet and add the shredded goodies and sage leaves. Cook on low for about 15-20 minutes, until the potatoes are cooked through and the edges are starting to brown. Then add your chopped Field Roast sausage and cook until warmed through and slightly crispy. Turn off heat, add onion flakes and salt and pepper. Top with some fresh sage. Devour.
Paired with a giant mug of tomorrow’s recipe, hot mulled apple cider! Soooo good.
Nutrition facts per serving: Calories: 340; Calories from Fat: 109; Total Fat: 12.1g; Saturated Fat: 6.4g; Sodium: 305mg; Total Carbohydrates: 45.4g; Dietary Fiber: 7.0g; Sugars: 14.0g; Protein: 15.3g
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