Here’s a dish that is so incredibly simple to throw together that it always shocks me when I take that first bite and the savory flavors collide on my tongue. It really should be more difficult to create breakfast skillet magic than this . . . I cooked the Cajun sweet potato cubes in a separate skillet to ensure that they come out crispy on the outside and creamy on the inside. If you’re in a hurry, then cook the sweet potato together with the rest of the hash, but know that it will result in soft cubes. These Cajun sweet potatoes are an amazing dish all on their own—I like to serve them alongside a nice steak dinner. Enjoy!
3 tablespoons extra-virgin olive oil
3 sweet potatoes, peeled and cut into ½ inch cubes
1½ tablespoons Cajun seasoning blend
1 teaspoon sea salt
2 tablespoons coconut palm sugar
1 tablespoon extra-virgin olive oil
4 bell peppers (any colors), seeded and chopped
6 chicken sausage links, casings removed and sliced
Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato cubes and sprinkle with the Cajun seasoning, sea salt, and palm sugar. Mix and cook for 15 minutes, or until crispy on the outside and creamy on the inside. Remove from the heat and set aside.
Heat the olive oil in the same skillet over medium-high heat. Add the bell peppers and onion and cook until tender, about 12 minutes. Add the chicken sausage and cook for 5 minutes. Add the Cajun sweet potatoes, mix well, and remove from the heat. Serve hot.