Sweet Potato and Leek Hash with Andouille Sausage

Let’s hash this out, whaddya say?

Sweet Potato and Leek Hash with Andouille Sausage

Seriously, we need to talk.

Are you one of those people who gets squirmy, squeamish and all-around weird when someone tells you they need to talk to you? Does your heart start pounding in your feet and does your stomach uproot itself and move to your brain? Do you imagine all the bad things you’re about to be told?

Cause I totally am one of those people.

But you can just calm your blood pressure right down, because all I really want to talk to you about is leeks. No one’s getting fired or dumped here. At least not today.

It dawned on me that I haven’t said a dern thing about leeks on this blog, which is a shame because they are marvelous creatures. So let’s hash out the ol’ leek.

Leeks are fancy onions with really great hair. If Glen Plake and Victoria Beckham were of the vegetable kingdom and not the animal kingdom, and they happened to be within wind’s distance of each other, and the  sun, moon, and stars aligned, causing them cross pollinate, you would end up with a leek.

Can you tell I know everything there is to know about Glen Plake and Victoria Beckham cross pollinating? Is it weird that I anthropomorphize food? Perhaps I should get out a little more? Don’t answer any of those questions.

Sweet Potato and Leek Hash with Andouille Sausage

Anyhoo. Leeks. Fancy onions. Really great hair. Really great taste.  They’re a super mild version of onion, so you won’t cry your eye sockets out while you chop them. Plus, they take about 1/10 of the time to cook than a standard onion. Plus they have this unique, creamy flavor that makes you want to dance the Cupid Shuffle. In essence: leeks should go into all your food stuffs.

Including your breakfast hash.  A sweet potato and leek hash with andouille sausage is what your weekend mornings should look like. Unless they look like a stack of gluten-free pancakes, because that looks mighty fine, too.

Sweet potatoes may as well be called the breakfast root because they’re so very breakfast-able. And the dessert root, dinner root, smoothie root, cookie root, pie root, and Captain Universe Root. If there were such thing as the root awards, sweet potatoes would win the all-around good guy root. Every.single.year.

Sweet potatoes. I just love the way they crisp on the outside and spluge sweet, sweet bliss on the inside.

Andouille sausage: do you really need anything else? When you buy it from the store, it comes cooked already for gaaahsake. Why wouldn’t you use it along-side a Plake-Bekham onion in all the food stuffs?

Sweet Potato and Leek Breakfast Hash with Andouille Sausage

I’m so glad we hashed that out.

Sweet Potato and Leek Hash with Andouille Sausage

Sweet Potato and Leek Hash with Andouille Sausage

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Julia
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Ingredients

  • 3 tablespoons grapeseed oil
  • 1 pieces large sweet potato chopped into ¼”, or 2 medium
  • 1 large leek halved lengthwise and chopped
  • 2 cloves garlic minced
  • ½ teaspoon Cajun seasoning*
  • 12 ounces andouille sausage sliced
  • Kosher salt to taste
  • 4 to 8 eggs for serving

Instructions

  1. In a large skillet or wok, heat the oil to medium-high. Add the sweet potato and sauté until softened and, stirring frequently, about 20 minutes. Note: if the outside of the sweet potato begins cooking too quickly at any point, reduce the heat to medium.
  2. Add the chopped leek, garlic, and Cajun seasoning and continue sautéing about 5 minutes.
  3. Add the chopped andouille sausage and cook until everything has a nice crisp on the outside, about another 5 to 8 minutes.
  4. Fry or scramble up desired amount of eggs and serve.

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Comments

    1. Julia Post author

      Honestly, I have no idea why I didn’t think to use leeks in breakfast hash sooner! I love the way they turn out 🙂

      Reply
  1. Danae @ Recipe Runner

    I am totally the girl that gets all nervous and bent out of shape when someone says they want to talk to me, I mean how many times was that a good conversation?! I’m so happy you put leeks in this yummy hash, they are so under used and have the best flavor!

    Reply
    1. Julia Post author

      Haha! Glad I’m not the only one. I’d almost prefer a swift kick to the gut than the “can we talk?” line. I kid. But seriously 😉

      Glad you’re a fellow leek lover! Let’s cook up all them leeks!

      Reply
  2. Taylor @ Food Faith Fitness

    This post. I love it.My face is hurtin from the laughter. Fancy onions with really great hair? I die.
    Also, YES I am one of those people! I always assume I did something terrible and I am getting fired (I guess I would have to fire myself though, since I’m my own boss? Whatever.)
    Anyway. I LOVE AND AM TOTALLY OBSESSED WITH ALL THE THINGS HASH. Capitals for emphasis. I want/need/adore this. Pinning. Drooling. Eating.
    I’ll stop.

    Reply
  3. Isadora @ she likes food

    I am totally one of those people who freak out when someone tells me they need to talk to me! Once my boss said he needed to have a meeting with me in an hour and I spent an entire hour sweating and freaking out, and it turned out the meeting was to tell me what a good job I was doing. haha! I think I have only cooked with leeks once, and I also think that I need to start cooking with them more, especially after your amazing description of them 🙂 I make a lot of sweet potato fries and I always make a ton extra so I can cut them up and put them in scrambled eggs, they are the best!

    Reply
  4. Olivia - Primavera Kitchen

    YES, I am totally one of those people who gets nervous when someone tells me they need to talk to me! Anyway, this looks so delicious, Julia. I totally agree with you leeks are marvelous creatures. I love so much cooking with leeks and I think everything tastes better with it. Great post 😉

    Reply
  5. Raquel @ My California Roots

    Man, you totally had me cracking up during your little hash out there. Maybe I should get out a little more too? Anyway, love the hash, and yes, we should all have a little more leek in our lives. They’re pretty darn good.

    Reply
  6. Joanne

    Currently feeling like your hashing it out was actually an ode to leeks and sweet potatoes. Which I am TOTALLY fine with!! Since they are two of my faves. At all times of the day. #hashforlife

    Reply
  7. Kelli H (Made in Sonoma)

    Made this tonight on my Whole30 challenge. I changed it up a bit but used your recipe as the base. I used clarified butter and added red bell pepper, double the sweet potato, and switched out the eggs for avocado since I’d already had eggs in the morning — soo good!

    Reply
    1. Julia Post author

      Woop woop! So glad you gave it a go, and all of your adaptations sound delicious! Congrats on jumping into Whole30…it’s certainly a tough challenge! Best of luck! xo

      Reply
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