Chili Sweet Potato Hash with Fried Eggs
 
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. In a large pan over medium-high heat, fry up the maple sausage in olive oil.
  2. 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.
  3. Next, thinly slice the red onion. You're going to be dividing these.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Gently slide the fried egg right on top of the cheesy hash. Top with jalapeno and cilantro salsa we made earlier.
  9. Serve immediately.
Notes
Recipe adapted from Rachel Ray and Food Network.
Recipe by Sarah 'n Spice at https://sarahnspice.com/chili-sweet-potato-hash/