9 ounces mild chicken sausage with habanero chiles and tequila (such as gerhard's), cut into 1/2-inch pieces
1 teaspoon rubbed sage dried
24 ounce hash brown potatoes frozen with onions and peppers (such as ore-ida potatoes o'brien)
0.5 teaspoon paprika
0.3 teaspoon salt
8 ounces sweet potatoes and into shredded peeled
2 teaspoons vegetable oil
Equipment
frying pan
Directions
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
Add chicken sausage, and saut 4 minutes.
Remove sausage from pan, and keep warm.
Add oil to pan, and heat over medium-high heat until hot.
Add sweet potato, paprika, salt, pepper, and hash brown potatoes; cover mixture and cook for 4 minutes. Uncover, and stir well, breaking up any frozen chunks of potato. Stir in sausage; cover and cook 4 minutes. Stir in sage.
