Sweet Potato Hash

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  Sweet Potato, Baked, Flesh Only(680g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Yellow Onion
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  Bell Pepper
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  Sausage, Pork, Breakfast(227g)
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  Vegetable oil(8g)
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  ¾ tsp salt ($0.05)
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  ½ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Garlic powder(3g)
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  Paprika, Smoked(3g)

Instructions

1. 1Wash, peel, and dice the sweet potatoes into ½-inch cubes. Dice the onion and bell pepper into similar-sized pieces. Set all vegetables aside.
2. 2Heat the vegetable oil in a large non-stick skillet over medium-high heat for 1 minute. Add the pork breakfast sausage, breaking it into small crumbles as it cooks for 6–8 minutes over medium-high heat, until no longer pink and fully browned. Transfer the sausage to a plate.
3. 3Add the diced onion to the same skillet and cook for 3–4 minutes over medium heat, stirring occasionally, until translucent. Return the sausage to the skillet and set aside on a clean plate.
4. 4Add the vegetable oil (if needed) to the skillet and add the diced sweet potatoes. Cook over medium-high heat for 10–12 minutes, stirring every 2–3 minutes, until the edges are golden brown and the potatoes begin to soften.
5. 5Add the bell pepper, garlic powder, and smoked paprika to the skillet. Stir well and cook for 3–5 minutes over medium heat, until the sweet potatoes are fork-tender.
6. 6Return the sausage and onion mixture to the skillet and stir to combine. Cook for 1–2 minutes over medium heat until everything is heated through.
7. 7Divide the hash evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.