Sweet Potato Hash
User Reviews
5
Sweet Potato Hash
Description
Sweet Potato Hash features a medley of sweet potatoes, Brussels sprouts, onion, garlic, and chicken breakfast sausage roasted together in the oven. The vegetables are seasoned with paprika, salt, and pepper, then tossed with baby spinach, balsamic vinegar, and a touch of maple syrup before being topped with eggs cracked directly onto the pan and baked until their whites are cooked through. Toasted pecans sprinkled on top add a crunchy texture and nutty flavor. The dish offers a pleasant combination of roasted vegetable softness and the richness of baked eggs overlaying the savory sausage.
The method uses oven roasting on a large sheet pan, allowing ingredients to caramelize and meld together. The eggs baked within wells in the hash provide a tender contrast with their creamy yolks and firm whites. The balsamic vinegar brightens the dish while spinach adds an earthy freshness as it wilts in the residual heat.
This hash works well as a filling morning meal, easily served with hot sauce and fresh thyme for garnish as suggested. It is convenient to prepare in one pan, making it suitable for batch cooking or feeding a small group.
Ingredients
- 1 medium sweet potato chopped into small chunks
- 1 lb Brussels sprouts quartered
- 2 Tablespoons avocado oil or olive oil
- ½ teaspoon paprika
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon ground black pepper + more to taste
- 1 yellow onion chopped
- 1-2 cloves garlic minced
- 3-4 chicken breakfast sausage chopped, I used Bilinski chicken sausage, or turkey breakfast sausage
- 2 cups baby spinach
- 1 Tablespoon balsamic vinegar
- ½ Tablespoon maple syrup optional
- 6 large egg
- ⅓ cup pecans raw
- hot sauce for serving, optional
- thyme for serving, fresh
Instructions
- Preheat oven to 425°F.
- Toss chopped sweet potatoes, brussels sprouts, onion and garlic in oil, paprika, salt and pepper.
- Spread veggies onto a large baking sheet. Add breakfast sausage to the same sheet pan and cook for about 25 minutes.
- Remove pan from oven, toss veggies and add spinach, balsamic vinegar and maple syrup (if using). Toss again to combine.
- With a spatula make 6 wells in the veggies, then crack 1 egg into each well. Season each egg with a little salt and pepper. Return baking sheet back to the oven and bake for an additional 6-10 minutes, until the whites of the eggs are cooked through and they’re reached your desired doneness.
- While veggies are roasting, toast pecans in a large, dry skillet for 1-2 minutes or until they are golden brown. Watch closely because they can burn quickly. Remove from heat, let cool and then roughly chop and set aside.
- Once veggies, sausage and eggs are done cooking, remove from the oven and sprinkle with chopped pecans.
- Serve warm and garnish with fresh thyme and top with hot sauce, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1/3 of hash with 1 egg | |
| Calories | 493kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 188mg | 63% |
| Sodium | 607mg | 25% |
| Potassium | 369mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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