Ingredients
1 package Holmes Jalapeno Cheddar Slices (12 oz)
4 medium sweet potatoes, cut into cubes
2 jalapenos, sliced
½ yellow onion, roughly chopped
1 red bell pepper, roughly chopped
3 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
Serves
4
Method
Cook
Time
30
Difficulty
2- In a large non-stick skillet, sear the sausage over medium heat. Cook until it’s almost completely browned.
- Add the onion and peppers, then keep cooking until the onion is translucent and the sausage is fully browned. Remove the browned sausage and veggies from the pan and set aside for later.
- In the same skillet, add the olive oil and the sweet potatoes. Add the salt, black pepper, garlic powder, and smoked paprika to the skillet and stir to coat the sweet potatoes. Cook over medium heat for 20-30 minutes, stirring occasionally.
- Once the sweet potatoes are fork tender, add the sausage and veggies back to the skillet and combine with the sweet potatoes.
- Serve this sweet potato hash warm for breakfast, lunch, or dinner!