Spicy Rosemary Sausage and Potato Hash

Ingredients

• 2 tbsp avocado oil Avocado oil
• 1 onion , finely chopped Onion, raw
• 1 serrano pepper , minced (optional) Peppers, serrano, raw
• 1 pound chicken or turkey sausage (the original uses pork or breakfast sausage) Simple Truth Natural Mild Italian Chicken Sausage
• 4 garlic cloves , minced Garlic, raw
• 3 potatoes , cubed Potato, russet, raw (flesh and skin)
• 2 tbsp fresh rosemary , minced, divided Rosemary, fresh
• 1 tsp paprika Paprika
• to taste salt (optional) Salt, table
• to taste black pepper (optional) Black pepper, ground

Instructions

1. Heat the oil in a sauté pan over medium heat.
2. Add the onion and serrano pepper and cook about 5 minutes, until the onion softens.
3. Add the sausage and garlic and cook until the sausage is no longer pink.
4. Add the potatoes, 1 tablespoon of the rosemary, the paprika, and salt and pepper. Cook about 10 minutes, until the potatoes are fork-tender.
5. Stir in the remaining 1 tablespoon of rosemary, mix well, and serve.
6. Notes: for less heat, remove the rib and seeds from the serrano or leave it out. Sweet potatoes work in place of regular potatoes (add a pinch of cayenne if it tastes too sweet). Pre-boiled leftover potatoes also work; brown the sausage first and cook the vegetables in the rendered fat. No eggs in this one, but it's good alongside them.