The thing about eating clean is that it can get pretty damn boring. I just get into these cycles where I am cooking up big batches of all the same things every week and, while they certainly make things easy in terms of staying on track, they aren’t going to win any creativity awards. Chicken is my friend and all, but sweet Jebus I am tired of my three usual incarnations. Out of sheer desperation the other day, I just started chopping up some of my favourite fall flavours and throwing them into a pan. Sweet potatoes, apples, onions, a dash of cinnamon, kind weird, but I went for it. It was then I remembered this breakfast recipe I used to LOVE at De Dutch. It was a hash, with all sorts of vegetables, sausage crumbles and potatoes woven in. From this my very own hash was born! I ate mine with a couple poached eggs on top for breakfast one day and then also just a s a side dish to a regular protein and veggie dinner, since the sweet potatoes act as a starch. It’s a welcome new addition to the regular rotation in MJ’s kitchen, that is for sure.
Autumn Chicken Sausage and Sweet Potato Hash
2 medium sweet potatoes, peeled and diced
1 apple, peeled, cored and diced
2 tablespoon coconut oil, divided
1/4 teaspoon cinnamon
2 Italian chicken sausages (I went for spicy, but it’s up to you), removed from casing
3 packed cups of baby spinach
1 sweet yellow onion, diced
salt and pepper to taste
In a large nonstick skillet heat 1 tablespoon coconut oil over medium-high heat. Add sweet potatoes, apple, cinnamon and salt and pepper to taste. Cook sweet potatoes and apples until cooked and softened.
You can always cook your sausage in a separate pan, but I’m both lazy and hate extra dishes, so once the sweet potatoes are soft, I just throw it in there. Add the onion and break up sausage into small pieces while it cooks. Once the chicken is completely cooked, add spinach to the skillet and let wilt (about 2 minutes). Give everything a good stir and get eating.