| Ingredient | ULF # | Portion |
|---|---|---|
| Bix Diced Sweet Potato | 140020 | 4 oz. |
| Fisher Walnut | 430826 | 2 Tbsp. |
| Taylor Green Kale | 136260 | 1 oz. |
| Cloverdale Fully Cooked Pork Sausage Crumble | 547528 | 4 oz. |
| Harvest Sensations Rosemary | 133076 | 1/4 tsp. |
| Sun Source Merit Garbanzo Beans | 192102 | 2 Tbsp. |
| Capitol City Avocado | 114506 | 2 oz. |
| McCain IQF Hash Browns | 702052 | 4 oz. |
Preheat griddle to 350F and spread 1 Tbsp. of cooking oil. Add hashbrowns, stirring frequently for 8-10 minutes or until heated through.
Toss sweet potato with rosemary and roast for 10 minutes in the oven. Heat sausage crumbles.
In a hot saute pan, cook all ingredients together until hot. Place on serving vessel. Serve immediately.
