RECIPE: Sweet Potato Hash with Sausages and Eggs
User Reviews
5
RECIPE: Sweet Potato Hash with Sausages and Eggs
Description
This hash begins by cooking bacon in a cast iron skillet to render fat, which is then used to brown breakfast sausages before pan-roasting diced sweet potatoes. The sweet potatoes are kept relatively firm with a browned crust by allowing them to cook undisturbed initially. Chopped onions and bell peppers are added to enhance flavor and texture. Garlic powder, smoked paprika, salt, and black pepper season the mixture.
Eggs are cracked directly into the hash or cooked separately and served on top, providing a creamy contrast. The combination of sweet potato's natural sweetness, smoky bacon, and savory sausage results in a balanced and filling dish suitable for breakfast or brunch.
Garnishes such as green onions, cilantro, and ground black pepper add freshness and brightness. Serving the hash immediately helps preserve runny egg yolks and prevents overcooking.
Gentle stirring preserves the sweet potato pieces, preventing them from breaking down too much. Careful heat control avoids burning the hash. Eggs can be cooked with a lid on to set whites while maintaining yolk consistency.
Ingredients
- 2 sweet potato chopped into ½ inch pieces, small medium sized
- 4 egg large farm fresh
- 1 white onion finely chopped, large
- ½ red bell pepper chopped
- ½ yellow bell pepper chopped
- 4-5 Bacon strips
- 4 breakfast sausages chicken or pork
- 2 teaspoon garlic powder
- 2 teaspoon smoked paprika powder
- salt to taste
- black pepper to taste
For garnish
- green onions or chives
- cilantro fresh
- black pepper ground
Instructions
- Wash sweet potatoes and scrub any dirt on it. We like to keep the skin on, if you don’t like, peel it. Sweet potato skin on means extra texture and more fiber – good for you!
- Chop sweet potatoes into small pieces about ½ inch size.
- Chop onions and bell peppers into smaller pieces as well.
- Heat a cast iron pan. Add bacon strips and cook until browned. Removed browned bacon pieces onto a plate.
- Use left over bacon fat in the skillet to cook sausages and sweet potatoes.
- Add chopped breakfast sausages and cook until it begins to brown. You can alternatively use Italian sausages and cook until it gets cooked and turns brown.
- Remove browned sausages onto a plate.
- Wait for the cast iron pan to turn hot before you begin to add in sweet potatoes. Give it a few minutes to sit so it develops a brown crust that gives the hash texture. I left sweet potatoes on the skillet for 3 minutes on medium heat.
- Stir sweet potatoes and cook until it begins to turn soft. Add chopped onions, bell peppers, smoked paprika, garlic powder, salt and pepper.
- Stir everything together. Allow vegetables to cook for few minutes, we want the vegetables to cook but still retain it’s crunch.
- Make 4 small wells in the skillet and break eggs into the wells. This will keep the shape of the eggs and will prevent the eggs from spreading all over.
- Place the skillet in pre heated oven at 400 F and cook for 7 minutes. We want the egg whites to set and egg yolk still is runny. If you are after fully cooked eggs, cook longer for say about 10-12 minutes.
- Remove from oven, add little crushed pepper over the cooked eggs, sprinkle green onions and serve immediately.
Notes
- Use preferred breakfast sausage type: pork, chicken, or turkey.
- Handle sweet potatoes carefully while stirring to prevent them from breaking into small pieces.
- Serve hash immediately to keep eggs runny; yolks will continue cooking if left standing.
- To maintain runny yolks, cook eggs by covering the skillet to set whites gently.
- You can fry eggs separately if preferred and add them on top of the hash.
- Avoid burning the hash by monitoring heat and stirring gently.
- Nutritional information varies based on ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 18g | 36% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 794mg | 33% |
| Potassium | 650mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 13252IU | 265% |
| Vitamin C | 42mg | 47% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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