Recipe ~ Yam and Sausage Hash


It’s fall! Let’s rejoice! Ok, it was in the 90’s today, but I can pretend its fall at least. I’m seeing fall clothes in stores, I’ve brought out the pumpkin candles – that’s how you know it’s official. So when I saw yams in the store, it seemed quite natural that I would pick them up – after all, 90’s or no – it’s fall!

Contrary to popular belief, yams are NOT the same as sweet potatoes. While they are both in the tuber family, they are actually not that closely related. Certain kinds of yams happen to be sweet, and certain kind of potatoes happen to be sweet, and they happen to be shaped similar, but I swear they are not related. Many stores will sell ‘yams’ that are actually sweet potatoes – the horror! Ok, it doesn’t really matter. But just know in the back of your mind, are you actually buying a yam?!? Think about it.

So after I bought these yams (real ones too, the japanese kind!) I had to stop and think, ‘what am I going to do with these!?!’ Somehow, a hash came to mind. I whipped it up and I have to say, I did quite well.  As my boyfriend exclaimed while eating it, ‘this is freakin’ delicious!’


3 yams (real ones, no sweet potato fake stuff here), diced
Oil (your favorite)
1 onion, diced
16 oz sausage
salt and pepper


1. Peel the yams and dice them into about 1/2 inch cubes. Add to a pan with a little bit of oil and saute on medium heat.

2. After about five minutes, add the diced onion and cook for 10 minutes, stirring frequently.

3. While the yams and onions are cooking, add the sausage to a separate pan and cook until done on medium heat.

4. Add the sausage to the yams and onions and stir so everything is well combined.

5. Top with a fried egg, if desired. Sprinkle with salt and pepper.


So needless to say, this recipe is very simple but SO good! We got a spicy sausage blend, so the spiciness and saltiness of the sausage mixed with the sweetness of the yam was super yummy. This recipe makes quite a lot of food, yet it still somehow all disappeared within a day. That’s how you know it’s good.




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