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BOURBON CANE SWEET POTATO HASH WITH SPICY PORK SAUSAGE AND EGG

1 lb. spicy pork sausage Sweet Potato Hash Base
¼ cup minced green onion In a skillet over medium-high heat, bring olive
1 tbsp. minced Italian parsley oil up to sautéing temperature. Add onion,
6 local fresh farm eggs bell pepper and celery to the skillet, allow to
cook until the edges of the onion start to
Sweet Potato Hash Base brown, stir occasionally.
6 cups of Louisiana sweet Add garlic and cook for 1 minute.
potato, ½ inch dice (2 large
potatoes) Add sweet potatoes, reduce heat to medium,
½ cup of yellow onion, tossing/stirring occasionally. Cook sweet
small dice potatoes for 7-10 minutes until just tender
and season with salt, pepper and herbs.
¼ cup of bell pepper,
small dice Set mixture aside to cool.
¼ cup of celery, small dice Bourbon Cane Glaze
½ tsp. of garlic, minced In a small saucepan over medium heat, bring bourbon and chili flakes to a simmer, then add the cane syrup.
Kosher salt to taste Allow the bourbon and cane syrup mixture to come to a simmer, adjust heat to maintain simmer
Ground black pepper to taste
1 tbsp. of Italian parsley, Whisk butter into the mixture until combined. Season with Kosher salt, set aside for later use.
minced Bourbon Cane Sweet Potato Hash with Spicy Pork Sausage and Egg
1 tbsp. of green onion, minced In a 12-inch straight sided pan, or small Dutch oven, bring 3 tablespoons of olive oil to sauteing temperature
2 tbsp. of olive oil for cooking over high heat.
Bourbon Cane Glaze Add 1 lb spicy pork sausage to the pan, allow sausage to cook, breaking it into crumbles & stirring occasionally,
¼ cup of bourbon reduce heat if necessary.
¼ tsp. of red chili flakes Once the sausage is cooked and crumbled, add Sweet Potato Hash Base to the pan, adjust heat to medium
1 ½ cup of Louisiana cane high, and mix the sausage throughout the base.
syrup (local if available) Cook sweet potato sausage mixture until sweet potatoes are tender and begin to brown around the edges.
2 tbsp. of butter
¼ tsp. of Kosher salt Add ½ cup of the bourbon cane glaze to the pan and stir to coat all the sweet potatoes. Allow the mixture
to cook, stirring to set the glaze.

Add salt and pepper to taste and garnish with additional parsley, green onion, and farm fresh eggs
cooked to your desired temperature. Enjoy immediately!

RUSTON

Ruston is known for its thriving downtown, unique arts culture, diverse culinary scene, and sweet peach
crops. Savor the unexpected in Louisiana’s College Town!
318-255-2031 | ExperienceRuston.com
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