Sweet Potato Sausage Hash
2020-07-13- Cuisine: American
- Course: Breakfast/Brunch
- Skill Level: Easy
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- Servings: 4
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
643 -
Total Fat
56 g -
Saturated Fat
24 g -
Cholesterol
293 mg -
Sodium
879 mg -
Potassium
576 mg -
Carbohydrates
10 g -
Dietary Fiber
2 g -
Sugars
2 g -
Protein
27 g
Ingredients
- 2 tablespoons olive oil
- 1/2 pound bulk breakfast or Italian sausage
- 1 sweet potato thinly sliced
- 1 red onion thinly sliced, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- Salt and pepper
- 3 yellow tomatoes or 1 container cherry or grape tomatoes, halved
- 1 small jalapeno pepper, seeded and chopped
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 cup chopped fresh parsley
- 1 cup grated manchego or extra-sharp cheddar cheese
- 1 tablespoon butter
- 4 eggs
Method
Step 1
Heat oil in large non-stick skillet over medium-high heat. Cook sausage for 3 minutes. Add the sweet potatoes and 3/4 of the onion to the sausage, season with chili powder, cumin, coriander, salt and pepper. Stir frequently and cook for 10 to 12 minutes, or until the potatoes are tender.
Step 2
In a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper. Set aside.
Step 3
Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with cheese and cover with foil so it melts.
Step 4
Fry eggs in butter. Transfer eggs to the hash and top with tomato salsa.