Recently I filmed a recipe to celebrate Brunch in New Orleans during Carnival Season at the Blue Heron Trading Company in Duluth. It’s a tasty home style hash made with sweet potatoes and a celestial Cajun andouille sausage from Northern Waters Smokehaus. Ben the morning weather meteorologist from WDIO was along for the lesson.
To print recipe click here
To see the web clip from WDIO.COM of Ben and Arlene making Hash click here
Hash is a dish that has roots during Medieval Times. Meat and potatoes are the core items, but vegetables add nutrition and variety to this dish. Great for Brunch serve with poached or drop cracked eggs on top and omit the meat to make it a Lenten worthy meal and bake in the oven an extra 5 minutes at 350F until eggs set.
2 large sweet potatoes, peeled and diced
1 Tablespoon olive oil
Â½ cup onion, chopped
Â½ cup celery chopped
1 cup mixed sweet peppers
1 tablespoon garlic, chopped
2 teaspoons Cajun seasoning
8 ounces of Andouille sausage from Northern Waters Smokehaus, diced in small pieces
1 cup whole kernel corn, (thawed from frozen)
2 Tablespoons maple syrup
Â½ teaspoon salt
Boil sweet potatoes until tender but firm, about 10 minutes. Drain and set aside.
In a large skillet over medium heat, add oil and sautÃ© vegetables until soft.
Add Cajun seasonings and sausage, cook 2 minutes more. Add potatoes and
Corn. Drizzle maple syrup over mixture, adjust salt.