Recipe from
New Hampshire Country Inns and Bed & Breakfasts
in the White Mountains

Ingredients: (serves 6)

2 cups sweet potato, peeled and diced
2 cups hash browns
8 ounces onion, diced
8 ounces turkey kielbasa sausage, diced
1 teaspoon thyme

Directions:

Heat a non-stick skillet over high heat. Using 1 tablespoon of vegetable oil, brown the hash browns. Season the cooking hash browns with the thyme, salt, and pepper. Once brown, set aside in a mixing bowl. With the remaining oil, brown and caramelize the onions. Once the onions are done, add the sweet potatoes. Cook, stirring occasionally until the sweet potatoes are tender. Add the turkey kielbasa and cook for 3-4 minutes. Add the sweet potato mixture to the previously cooked hash browns. Mix together with the Dijon mustard. Add the hash mixture back to the pan and cook for an additional 3-4 minutes at medium heat. While the hash is cooking, fry the eggs in a non-stick skillet. Serve the hash with the fried egg on top.

Admiral Peary House 27 Elm Street Fryeburg, ME 04037
207.935.3365 877.4AD.MPRY 207.935.3698 (Fax) Email: innkeeper@admiralpearyhouse.com
Web: www.AdmiralPearyHouse.com