Man, this sweet potato hash fits the bill on a cold morning. Too bad we ate it for lunch on the day we shot that photo! Believe us, it's a delicious addition to your pressure cooker rotation.
The recipe comes from THE GREAT BIG PRESSURE COOKER BOOK, our best-seller from last year. Three sell-outs on QVC landed us on the chi-chi lists. Pretty nice. If you want a copy, please click here.
To hear the podcast about this recipe, look for it in the media player above--or click here to find it in iTunes. Or click the link at the bottom of the this post to open up a media player in your own browser (on a computer or lap top, most likely, not on a smart phone).
So. The recipe. Yep, pretty fine. It's not crunchy like traditional hash. This is sweet potato hash with turkey sausage. It's rich and satisfying. You can't beat that.
SWEET POTATO HASH WITH TURKEY SAUSAGE AND CRANBERRIES
Serves 4 – 6
- 2 tablespoons unsalted butter
- 3/4 pound bulk mild Italian turkey sausage (no casings)
- 1/2 small red onion, chopped
- 1/2 cup dried cranberries
- 1/4 cup shelled green pumpkin seeds (a.k.a. pepitas)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon mild paprika
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- Up to 1/4 teaspoon ground cayenne
- 2 medium sweet potatoes (about 1 1/2 pounds total weight), peeled, halved lengthwise, and cut widthwise into 1/2-inch thick slices
- 1/2 cup chicken broth
1. Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Crumble in the sausage, add the onion, and cook together, stirring occasionally, until the meat is lightly browned, about 5 minutes.
2. Stir in the cranberries, pumpkin seeds, cumin, paprika, sage, salt, and cayenne; cook until aromatic, less than a minute, stirring occasionally. Add the sweet potatoes and stir over the heat for 1 minute.
3. Sprinkle the broth over the ingredients in the pressure cooker. Lock the lid onto the pot.
For a stovetop pressure cooker: raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, lower the heat as much as possible while maintaining high pressure. Cook for 5 minutes.
For an electric pressure cooker: set the machine to cook at high pressure (9 - 11 psi). Set the machine's timer to cook at this pressure for 8 minutes.
4. Use the quick-release method to bring the pot’s pressure back to normal. Unlock the lid and open the cooker. Set the stovetop pot over medium heat or turn the electric pot to its browning function. Cook until the liquid has evaporated out of the cooker and the bottom of the sweet potato mixture has begun to brown, 3 to 4 minutes. Serve at once.