Bourbon cane sweet potato hash is a must-have dish at Grown and Grazed in Ruston, Louisiana. This delectable dish created by owner Desi Bourgeois, blends the bold, mineral sweetness of Louisiana cane syrup with bourbon, butter, and caramelized Louisiana sweet potatoes. The addition of housemade spicy pork sausage to Louisiana sweet potato hash elevates the rich, deep, buttery caramel of the bourbon cane glaze, creating a perfect balance of heat and sweetness. An over-medium farm egg, fresh green onions, and Italian parsley complete this North Louisiana breakfast staple. Enjoy this dish straight from the skillet, as the centerpiece for a weekend brunch or as a cozy dinner option alongside a great chop or steak. Pair it with a warm cup of black coffee or crisp apple cider for brunch or a smoky bourbon cocktail or light-bodied red wine at dinner.
Grab this dish from the source at Grown & Grazed in the Heard Freighthouse Food Park. Whether served on its own or alongside warm, scratchmade buttermilk biscuits, this dish is the essence of Southern hospitality: rustic, comforting, and undeniably delicious.
recipe 
yields
Serves 6
1¼ teaspoons salt
1 teaspoon pepper
1 teaspoon brown sugar
¼ teaspoon cayenne
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
¾ teaspoon dried sage
½ teaspoon dried marjoram
1 teaspoon dried thyme
1 pound ground pork butt
¼ cup bourbon
¼ teaspoon red chili flakes
1½ cups Louisiana cane syrup
2 tablespoon butter
¼ teaspoon salt
2 tablespoons olive oil
½ cup yellow onion, diced
¼ cup bell pepper, diced
¼ cup celery, diced
½ teaspoon garlic, minced
6 cups Louisiana sweet potato, diced
½ teaspoon salt
½ teaspoon pepper
½ cup green onion, minced and divided
2 tablespoons Italian parsley, minced and divided
3 tablespoons olive oil 6 eggs
For the spicy pork sausage
For the bourbon cane glaze:
For the sweet potato hash
steps
- Make the spicy pork sausage: In a large bowl, combine all ingredients plus 2 tablespoons of water and mix to combine. Cover bowl and refrigerate for at least an hour.
- Make the bourbon cane glaze: In a small saucepan over medium heat, bring bourbon and chili flakes to a simmer, then add the cane syrup. Allow the bourbon and cane syrup mixture to come to a simmer. Adjust heat to maintain simmer, then whisk in until combined. Season with salt and set aside.
- Make the sweet potato hash: In a skillet over medium-high heat, add olive oil. Once hot, add onion, bell pepper, and celery to the skillet. Allow to cook until the edges of the onion start to brown, stirring occasionally. Add garlic and cook for 1 minute. Add sweet potatoes, reduce heat to medium, stirring occasionally. Cook sweet potatoes for 7-10 minutes until just tender. Season with salt, pepper, 1 tablespoon green onions, and 1 tablespoon parsley. Set mixture aside to cool.
- In a small Dutch oven over high heat, add 3 tablespoons of olive oil. Once hot, add spicy pork sausage, breaking it into crumbles and stirring occasionally. Once the sausage is cooked, reduce heat to medium high and add the cooked sweet potato hash to the pan. Cook until sweet potatoes begin to brown around the edges. Add ½ cup of the bourbon cane glaze to the pan and stir until everything is coated. Allow the mixture to cook for 1-2 minutes, stirring occasionally, to set the glaze. Salt and pepper to taste and garnish with remaining green onion, parsley, and farm fresh eggs cooked to your desired temperature. Enjoy immediately.
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Recipe by
Chef Desi Bourgeois, Owner and Operator of Grown & Grazed and Heard Freighthouse Food Park in Ruston, Louisiana -
Contributing City
Ruston
