Portion Size: ¾ C

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)	Can use turkey bacon
1 small yellow onion, small diced	Wash, peel and dice
2 cups medium-peeled and small-diced (about 1/3 inch) sweet potatoes	Wash, peel and dice
1 cup low-salt chicken broth
2 Tablespoon. unsalted butter
2 lbs. breakfast lean turkey sausage
2 Tablespoons. chopped fresh parsley	Wash, trim and chop
1 Tablespoon maple syrup
2 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper; more to taste (optional)
A few dashes Tabasco or other hot sauce; more to taste (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook the bacon in a 10-inch skillet over medium-high heat until crisp, about 4 minutes
2	Use a slotted spoon to transfer the bacon to a medium bowl
3	Pour off and discard fat.
4	Add the onion and cook, stirring occasionally, until softened, about 2 minutes
5	Add the sweet potatoes, broth, and butter to the onions
6	Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes
7	Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon
8	When the potatoes are barely tender, add the turkey mixture to the skillet
9	Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly)	Cook until internal end temperature is 165° degrees F.
10	Season to taste with pepper and hot sauce