As you all know, I cook a lot. I make many dishes I really love and enjoy. I say “this is one of my favorite recipes” maybe too much, but today, I mean it more than ever! I posted this recipe on the blog a while ago, but realized I didn’t have step-by-step pictures, so I’m updating it with you now.
Many moons ago, I made this dish for the husband on Cinco de Mayo. I was experimenting with new-to-me flavor combinations at the time, things like Roasted Acorn Squash and Gorgonzola Pizza, Grilled Vegetable and Goat Cheese Sandwiches, and this Chili Sweet Potato Hash with Fried Eggs. It was such a big hit, that it turned into a tradition. Every year we make it, and call it our Cinco de Mayo feast.
There are so many flavors going on, and yet they work perfectly together. You get the sweetness from maple sausage and sweet potatoes, a nice warmth from the chili powder, cumin and coriander, the sharp saltines from the manchego cheese, spiciness from the jalapeno and red onion, a delicious freshness from fresh squeezed lime juice and cilantro and finally warm creamy yolk dripping over the entire dish from the fried eggs. In other words GET IN MY BELLY! It’s also the perfect BLD (Breakfast, Lunch or Dinner) meal! It just doesn’t get any better than this. Don’t fight it, just make it. Right now.
Start frying up the maple sausage in olive oil.
While the sausage is cooking, slice the sweet potato in half lengthwise.
With a mandoline, slice into half-moon shaped pieces. You can also use a sharp knife to slice thinly or even a vegetable peeler.
Next, thinly slice the red onion. You’re going to be dividing these.
Chop up the cilantro…
…and finely dice the jalapeno.
Get your lime ready for juicing.
Add the 1/4 of the sliced red onion, jalapeno, cilantro, lime juice, salt and pepper to a small bowl.
Mix together and set aside.
Once the sausage is fully cooked, add in the sweet potato…
…and the remainder of the sliced red onion. Mix it all together.
Add in the chili powder, cumin, coriander, salt and pepper. Cook on medium heat until the potatoes soften. About 10-12 minutes.
While the hash is cooking down, shred 1 cup of Manchego or Sharp Cheddar Cheese.
Once the hash is fully cooked, place on a large platter.
Top with the cheese you just shredded.
Cover the dish with aluminum foil while you fry your eggs up in butter. The warmth from the hash will melt down the cheese.
Gently slide the fried egg right on top of the cheesy hash and top with the salsa we made earlier. Serve immediately. I’m telling you, this is one of the best dishes you will ever have!
- 2 tablespoons extra-virgin olive oil
- ½ pound maple breakfast sausage (I used Jimmy Dean)
- 1 medium sweet potato
- 1 large red onion thinly sliced, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- Salt and pepper
- 1 small jalapeno pepper, seeded and diced
- 3 tablespoons chopped fresh cilantro
- 1 lime, juiced
- ½ cup flat leaf parsley, chopped
- 1 cup grated manchego or sharp Cheddar
- 1 tablespoon butter
- 4 large eggs
- In a large pan over medium high heat, fry up the maple sausage in olive oil.
- While the sausage is cooking, slice the sweet potato in half lengthwise, and with a mandoline, slice into half-moon shaped pieces. You can also use a sharp knife to slice thinly or even a vegetable peeler.
- Next, thinly slice the red onion. You're going to be dividing these.
- In a small bowl add ¼ of the sliced red onion, diced jalapeno, cilantro, lime juice, and a pinch of salt and pepper. Mix together and set aside.
- Once the sausage is fully cooked, add in the sweet potato, remainder of the sliced red onion, chili powder, cumin, coriander and a pinch of salt and pepper. Stir frequently and cook down for 10-12 minutes until the potatoes soften.
- Once the hash is fully cooked, add the chopped parsley, stir to combine and place on a large platter. Top with grated cheese and cover with aluminum foil. The warmth from the hash will melt down the cheese.
- Wipe the pan clean and melt the butter over medium heat. Crack the eggs into the pan with a little salt and pepper and cook to your desired doneness. Mine is over medium.
- Gently slide the fried egg right on top of the cheesy hash. Top with jalapeno and cilantro salsa we made earlier.
- Serve immediately.