Chicken Sausage, Sweet Potato, and Hominy Skillet

• chicken sausagethinly sliced4
• sweet potatopeeled and diced1 1/4 lb
• white hominydrained and rinsed1 can
• broccoli florets12 oz
• onionthinly sliced1/3 lb
• balsamic vinegar4 tbsp
• cooking oil4 tbsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Peel and dice the sweet potato, thinly slice the onion, and thinly slice the chicken sausage. Do not rinse the chicken sausage. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Heat the cooking oil in a large oven-safe skillet over medium heat. Add the sweet potato and onion, season with half of the kosher salt and black pepper, and cook for 8-10 minutes, stirring occasionally, until the onion is translucent and the sweet potato is beginning to brown.
3. 3Add the broccoli florets, cover the skillet, and cook for 5-7 minutes, until the broccoli is bright green and the sweet potato is fork-tender. Test a piece with a fork before continuing.
4. 4Stir in the chicken sausage and drained hominy. Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and steaming hot throughout at 165°F (74°C) on an instant-read thermometer and the hominy is heated through.
5. 5Add the balsamic vinegar and the remaining kosher salt and black pepper. Stir for 1-2 minutes, until the vinegar lightly coats the vegetables and smells fragrant. Taste and adjust the seasoning before serving.