Sweet Potato & Andouille Hash
When my husband trained for the Senior Olympics, I looked for healthier recipes like these spicy sweet potatoes. Whip up some eggs and serve together. —Marla Clark, Albuquerque, New Mexico
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 medium onion finely chopped
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1/2 pound fully cooked andouille sausage or fully cooked spa finely chopped
- 4 cups finely chopped sweet potatoes (about 2 medium)
- 4 celery ribs finely chopped
- Carbohydrate 1.48577671100427 g
- Cholesterol 0 mg
- Fat 1.18190417249099 g
- Fiber 0.481598396553239 g
- Protein 0.316616370192308 g
- Saturated Fat 0.168794404126445 g
- Serving Size 1 1 servings. (68g)
- Sodium 21.7175207265054 mg
- Sugar 1.00417831445103 g
- Trans Fat 0.0380901386882787 g
- Calories 17 calories
In a Dutch oven, heat oil over medium-high heat. Add sausage; cook and stir until browned., Stir in remaining ingredients. Reduce heat to medium-low; cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally.
