Hi everyone, Jess here. Wow this weekend was a whirlwind! Karate promotions and church duties, holiday decorating and last-minute leaf raking… Not to mention working on the new and improved CSA365 website, which I can’t wait to share with you!
I’m grateful to have found some time to take advantage of the warm weather, enjoying a nice hike with the Anderson boys through Springdell Farm and the nature trails contained therein. Thank you Farmer Jamie, for hosting the open house, well fields, and for sharing your beautiful land with us yesterday!
I feel like I’m cheating on tonight’s post. I’ve made Sweet Potato Hash here before, and loved it so much I even went as far as to make a video about it. Really the only thing different about tonight’s meal from this recipe was that I used regular potatoes rather than the sweet potatoes, boiling the potato cubes until tender… Oh, wait a second. I also added about 1 cup of shredded cabbage in with the onion and garlic, which brought a welcome sweetness that was missing without the sweet potatoes. 
- 2 tbsp butter, preferably Amish Roll Butter
- 1 medium onion, thinly sliced
- 4 cloves of minced garlic
- 1 cup of shredded cabbage
- 1 pound of Springdell Pork Breakfast sausage (casings removed as needed)
- 3 medium russet potatoes, diced and cooked until tender
- 1 tbsp olive oil
- Preheat the oven to 425. In the meantime, heat a large oven-proof skillet over medium heat before adding your butter.
- Once butter melts, sauté your minced garlic, cabbage and onions until tender, about 5 minutes. Remove onion mixture from the skillet and set aside.
- Turn the heat up to medium-high and add the sausage to your skillet, cooking until browned. Turn off the heat and if there is excess fat in your sausage, now is the time to drain it (save the fat for another day!)
- Drizzle olive oil on your potato cubes, sprinkle a little salt and pepper, and toss until the potatoes are just coated. Transfer the potatoes to the skillet and fold in the onion and sausage mixture before placing it in the oven. Roast and stir occasionally, until the potatoes are tender, about 15 minutes.
- I don’t peel the potatoes for this recipe, unless you really want to. The skin helps to add to the flavor, crispiness, and nutrition.
- You can forego some of the olive oil and toss the potato in a bit of the sausage fat. If using Springdell sausage, you’ll likely find a only small amount of fat that is not even worth draining. Might as well toss your potatoes in it!