Fire-Roasted Sweet Potatoes O'Brien
with Chicken-Apple Sausage
Fire-roasted sweet potatoes add a Mississippi flavor to this Irish American breakfast classic. Stir the sweet potatoes gently, so they hold their shape.

• 4 tablespoons olive oil
• 2 cups sliced chicken-apple link sausage
• 1 cup chopped yellow onions
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 4 cups Fire-Roasted Sweet Potatoes,
  cut into 1-inch dice
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper, to taste
• Hot pepper sauce, to taste
• 2 tablespoons chopped fresh chives

In a large skillet, preferably cast iron, heat 2 tablespoons of oil over medium-high heat. Add the sausage and cook for 3 to 5 minutes, or until golden brown. Add the onion and bell peppers. Cook, stirring often, for another 10 minutes. Remove the sausage mixture from the skillet.

Add the fire-roasted sweet potatoes and the remaining oil to the hot skillet. Cook, stirring occasionally, for another 10 minutes. Add the sausage mixture back to the skillet. Stir to combine and season with the salt, freshly ground black pepper and red hot pepper sauce. Garnish with the fresh chives.

Makes 6 hearty servings.