Augusta Grill-style Sweet Potato Hash

  • 1/2 cup yellow onion, diced
  • 1 clove garlic, minced fine
  • 2 Tbsp olive oil
  • 1 cup andouille sausage, diced
  • 2 whole sweet potatoes, peeled and diced 1/4x1/4
  • 1 tsp salt
  • 1/2 tsp black pepper, finely ground
  • 1 cup chicken stock
  • 3 Tbsp heavy cream image placeholder

Sauté onions and garlic in the olive oil over medium heat in sauce pan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes.

Add chicken stock until evaporated then add cream and reduce until gone. Season with salt and pepper and keep warm.

Makes 2
Submitted by: Recipe Group Member, Greenville, SC