Andouille and Sweet Potato Hash

The question “what’s for dinner?” at our house is often rephrased as “what’s about to go bad?” I confess that I sometimes pick up items from the market that look good at the time but which I have no plans for how to use, so they sit accusingly on the counter or in the refrigerator until I am forced to put them out of their misery in the compost bin. And, of course, I then feel guilty for having wasted food. Yesterday I had to euthanize a couple of avocados that went unnoticed from unripe to an unhealthy dark brown. The two sweet potatoes looking on accusingly from a basket on the kitchen counter pled that I not condemn them to the same fate. As luck would have it, a package of Andouille sausage I had bought held a couple more links than would fit in a freezer bag so I had two seemingly compatible ingredients. A hot chili in the crisper drawer—the lone survivor of another enthusiastic purchase—rounded out the tableau. A quick Internet search turned up a suitable recipe which I adapted to suit my tastes.

Serves two as a one-dish dinner; four as a breakfast side dish with eggs.



Oil or lard

15 milliliters

1 Tablespoon

Andouille sausage, diced

250 grams

8 ounces (2 medium links)

Cinnamon, ground

1 milliliter

¼ teaspoon

Cumin, ground

5 milliliters

1 teaspoon

Sweet potato, cut into small dice

400 to 500 grams

about 1 pound (2 medium)

Onion, cut into small dice

150 grams

5 ounces (1 medium)

Jalapeño or bell pepper, seeded and minced

30 grams

1 ounce (or to taste)

Salt and pepper

to taste

to taste


Heat the fat in a skillet over medium heat and add the sausage. If it is raw, cook it until nicely browned; if cooked, as most store-bought Andouille is, simply heat it for about 5 minutes to render some of its fat. Sprinkle on the cinnamon and cumin, stirring to coat evenly.

Add the sweet potato, onion, and jalapeno or bell pepper to the skillet and stir to combine. Turn the heat to low, cover, and cook gently until the sweet potatoes are tender, about 20 minutes, stirring from time to time to prevent sticking.

Season to taste with salt and pepper and serve hot.


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