When You Need a Better Carb [merguez and sweet potato hash]

Remember when low carb and no carb diets started to become a thing, and everyone went ballistic for sweet potatoes?  I was never one of those people.  I think it’s because I was never one of those low or no carb people.  Why would I eat a sweet potato fry if I could have a regular french fry?  Who does that?

sweet potato hash.

Over time, though, I’ve come to recognize the sweet potato as an ingredient in its own right.

Sweet potato fries will never replace french fries in my life.  They just won’t.

But that doesn’t mean that sweet potatoes can’t be used as a star, not a substitute.

I adapted this recipe from Food52, which is a most-beautiful food site.  It was created by Merrill Stubbs, one of the founders.  I’d trust anything she comes up with.

To make hash for 4, you will need:

  • olive oil
  • 1 lb. lamb merguez, casings removed (Yes, you could, of course, use another sausage here.  I’d go the chorizo route.  Something chicken-appley would be to sweet with the already sweet potato, and regular Italian sausage doesn’t have the right blend of herbs.)
  • 1 medium yellow onion, diced
  • 2 large sweet potatoes, peeled and cut into chunks (hello, arm workout)
  • 1 tsp. thyme leaves
  • 2 ears corn, cooked, and kernels removed

Heat a tablespoon of olive oil in large cast iron skillet.  Add sausage, breaking up with spoon, and cook till browned through.  Remove to a plate lined with paper towels.  Add sweet potato and onion to the pan, with a pinch of salt.  Fry the onions and potatoes, stirring occasionally, but not too often.  You want a nice brown color here.  Cook till the potatoes are soft, about 10 minutes.  Add thyme leaves, corn kernels, and return the sausage to the pan, stirring till mixture is heated through.

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