Yam and Andouille Sausage Hash

Sweet and savory roasted yams sautéed with caramelized onions and smokey pork andouille sausage.

We are big fans of brunch at my house. I'm always trying to come up with different hash combinations to spice it up. The first time I made this, it was because I had left over yams baked off and andouille sausage in the freezer. I have since made it over and over! The smoky pork sausage with the sweet yams are a perfect combination. Most people think of andouille sausage as in Cajun cooking but originally it was first made in France and can be really mild with lots of garlic and herbs.

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What ingredients do you need for yam and andouille sausage hash?

• Andouille Sausage
• Butter
• Yam
• Garlic Cloves
• Onion
• Green Onions

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The Recipe

Fill a medium pot with water and bring to a boil. While waiting for the water to boil, peel the yams and cut into large dice. Place yams in water and let simmer until fork tender. You want them to hold their shape and not fall apart. This should only take about 5 to 6 minutes when boiling. Strain out and place to the side.

Heat butter in a large sauté pan and add the onions. Cook until slightly caramelized and then add the chopped garlic. Sauté for 2 more minutes.

Add the yams and mix them into the onions. Spread out the mixture so the yams are touching the bottom of the pan. This is why you want a large sauté pan. You will only get caramelization if they are touching the bottom of the pan. If you have too much I suggest cooking them in batches for best results. If the pan is very dry add some extra butter. When you have a nice golden brown on the yam, fold in the sausage and continue to cook until crispy. Sprinkle with sliced Green onion and season with sea salt and pepper. At their time you could add a little heat with cayenne or hot sauce depending on what you prefer.

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Recipe Tips:

• Sometimes I like to add green and red reppers to brighten up the colors.
• If you do not have yams, you can substitute sweet potatoes.

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Make Ahead:

• To speed things up in the morning, you can peel and boil the yams the night before.
• You can also cook the entire recipe up to a couple of days before and then reheat in a sauté pan or in the oven.
• I would hold off on the green onions until service so they are green and fresh.

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Storing tips:

• Store in the refrigerator for up to days.

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