Neese’s Sausage Harvest Hash
In about 30 minutes, you can be sitting down for this cool night supper by the fire! Or enjoy as a late morning brunch. Either way, this is a crowd pleaser and great way to enjoy North Carolina Neese’s Breakfast Sausage with NC sweet potatoes.
- 3 large sweet potatoes, peeled/cubed
- 6 small turnips, peeled and cubed
- ¼ cup oil
- 1 teaspoon salt
- 1 pound Neese’s sausage
- 1 large onion, chopped
- 2 red peppers, sliced
- 1 green pepper, sliced
- 2 apples, peeled, cored and cubed
- ¹⁄₃ cup maple syrup
- 1 teaspoon cumin
- 2 teaspoons salt
- Fresh parsley
- 6 eggs (optional)
Preheat oven to 425 degrees.
Toss potatoes and turnips with oil and salt. Spread onto baking pan and roast for 20 minutes, tossing during cooking to brown all sides. If adding eggs, leave oven on.
While vegetables are roasting, pinch tablespoon-size pieces of sausage and place into a large skillet over medium heat. Scatter with onion and cook until sausage is browned. Remove with slotted spoon. Add peppers and apple to drippings. Cook over medium-high heat until tender and caramelized. Stir in vegetables and sausage mix. Remove from heat; stir in syrup, cumin and salt. Toss to coat and garnish with parsley.
To add eggs: Make indentions with spoon for each egg. Crack egg into indention and place (oven-safe) skillet into hot oven. Bake 10–20 minutes until egg whites are set. Test whites with a fork as they may appear on top to be done but not quite set.