When I was over in Victoria for my birthday, I mentioned going out for brunch with friends to a place called Lucy’s In The Square, where my friends both ordered a sweet potato, mushroom, and leek hash topped with chicken sausages and a poached egg. Not only did it look delicious, but both of my friends were very satisfied with it. I made a mental note to recreate it later – it seemed like one of those simple, homey dishes you could easily put your spin on at home.
Well, what better time to put it on the menu than when I have a kitchen to myself for a week?
I gathered the essential ingredients.
I picked up these chicken & apple sausages at Meridian Meats. Never been there, but have always heard great things about them. Since I was now living in the ‘hood, seemed like the place to go.
Then I got to chopping…
I busted out the cast iron skillet to get things nice and brown.
Then finally it was time to plate.
Since I obviously left the poached egg out of the equation, I felt the dish needed a little something else to tie it all together. So I made guacamole, featuring Aji Gourmet Products Honey Garlic Aji.
Turns out the addition of honey makes an awesome guacamole. Just that hint of sweet to echo the sweet potatoes and apple in the sausage was killer.
Sometimes the simplest combination of ingredients can produce the best meals.
Sweet Potato, Mushroom, and Chicken Sausage Hash
With just 5 ingredients (8 if you count salt, pepper, and olive oil) you can make a hearty, mouth watering dish perfect for breakfast, brunch, lunch, or dinner. Inspired by a brunch dish at Lucy’s In The Square in Victoria, BC, this sweet potato and mushroom hash gives you big taste and a nutritional boost – fibre, vitamin A, vitamin C, potassium, selenium, and zinc just to name a few. A dollop of guacamole makes a great healthy fat addition. Simplicity at its best!
- 2 medium sweet potatoes
- 1 lb (454 g) crimini mushrooms
- 1 leek
- 2 cloves garlic
- 4 chicken sausages (approx 12 oz or 350g)
- 1 tbsp olive oil
- salt & pepper to taste
- guacamole (optional)
1. Cook sweet potato in microwave for 2 min, so softened, but not completely cooked. Cool.
2. Chop vegetables – thinly slice whites and light green parts of leek, halve or quarter mushrooms, cube sweet potato. Mince garlic.
3. Heat cast iron skillet or other frying pan over medium heat. Cook sausages, browning well on all sides. Cool, then slice into rounds.
4. Add olive oil to pan, and sauté leeks and garlic for 1 – 2 minutes, until softened and starting to brown. Add mushrooms and sweet potato, and cook until lightly browned. Season with salt & pepper.
5. Add chicken sausage back to skillet, and toss to heat.
6. Divide amongst 4 plates, and top with guacamole if desired.
Note: Leave the peel on your sweet potato – you’ll be adding fibre and preserving more of the nutrients. Refrain from seasoning with salt & pepper until after the mushrooms are browned – if you salt them before hand, it will draw the water out too quickly, and they will steam instead of brown.