Swim, Bike, Run, Eat: Sweet Potato Hash with Turkey and Brussels Sprouts

This is a recipe I made up while I was riding the IMOZ course on the CT last night.  Brussel Sprouts are on sale / in season and I had a pound of them in my fridge.  Even though last night was wicked busy with wedding planning, I wanted to get them used while they were still good.  Here is what I did with them.



Ingredients

1 small onion, minced fine because Lana doesn't really like onion :)
2 cloves of garlic
2 turkey sausages (these were Jenny O turkey Brats)
1 Sweet Potato, diced (8 oz raw)
1 pound of Brussels Sprouts
Kosher Salt, Sage, and Thyme

Process

1.  Get your mis en place done.  Once things get moving you'll need everything ready.

2.  Remove the outer leaves from the sprouts and then trim the edge of the stem.  Cut the sprouts in half. Put the prepped sprouts in a saucier with a half cup of water and a heavy pinch of salt.  Cover and cook over medium high heat until not quite fork tender, approximately 5 minutes after they start steaming.  The reason most people don't like sprouts is because they eat sprouts cooked to oblivion.  Don't do that...you want a good amount of crunch on these still.

3.  Cook the Turkey Sausage in a big cast iron skillet until it reaches 165 deg F, then remove from the heat and slice.

4.  Cook the diced sweet potato in the microwave for approximately 2 minutes.  Again, we aren't looking for done, we're just helping them along.

5.  Add 2 tsp of olive oil to the cast iron skillet and heat until the oil shimmers.  Add the onion and cook until translucent.  Add the garlic, cook it for just a moment, and then add the sweet potato.  Let the potatoes start to carmelize before stiring.

6.  When the sweet potatoes are about half way done add the sausage and sprouts to the pan.  Continue cooking and add the thyme and sage.  Taste and season as needed. 

Nutritional Information:
Serves 2
KCal 350
Fat 15g
Carbs 35g
Protein 22g

Need more calories?  We did...mint ice cream for desert it was!