Sweet Potato Hash

Name: Sweet Potato Hash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound sweet potatoes; 2 teaspoons white wine vinegar; 2 teaspoons kosher salt; 8 ounces fresh bulk spicy Italian or mild Italian turkey or chicken sausage; 1 to 2 tablespoons extra-virgin olive oil; 2 red bell peppers; 3 medium green onions; ½ teaspoon Sriracha; ¼ teaspoon ground black pepper; 4 large eggs; For serving: diced avocado

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 servings
Calories
303 kcal
Course
Main Course, Breakfast, Brunch
Cuisine
American

Sweet Potato Hash

Iris Warren

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This easy sweet potato hash skillet with turkey sausage, eggs, peppers and spices is perfect for breakfast or dinner! Paleo and Whole30 too.

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Ingredients

Servings

1 pound sweet potatoes scrubbed and chopped into 3/4-inch dice (no need to peel, about 2 medium)
2 teaspoons white wine vinegar
2 teaspoons kosher salt divided
8 ounces fresh bulk spicy Italian or mild Italian turkey or chicken sausage if you can’t find one of these varieties in chicken or turkey, use pork sausage instead
1 to 2 tablespoons extra-virgin olive oil plus additional as needed
2 red bell peppers cored and 1/2-inch diced
3 medium green onions chopped, divided
½ teaspoon Sriracha
¼ teaspoon ground black pepper
4 large eggs
For serving: diced avocado non-fat plain Greek yogurt, shredded cheddar cheese (optional)

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Instructions

Place a rack in the center of the oven and preheat the oven to 400 degrees F.
Place the potatoes in a medium saucepan. Cover with water by 2 inches, then add the vinegar and 1 1/2 teaspoons salt. Bring to a boil, lower the heat, then simmer for 5 minutes. The potatoes should be fork tender but not total mush. Drain and set aside.
Meanwhile, heat a large (12-inch), cast iron or similar oven-safe skillet over medium heat. If using chicken or turkey sausage, add 2 teaspoons olive oil (if using pork sausage, you may not need the oil). Add the sausage, and sauté for 6 to 8 minutes, breaking the meat into small pieces, until lightly browned and cooked through. If the skillet looks dry at any point, drizzle in additional oil to keep the pan from drying out. With a slotted spoon, transfer to a plate.
Add 1 tablespoon oil and bell peppers to the pan. Increase the heat to medium-high and let cook for 4 minutes, until they are beginning to soften.
Add the drained sweet potatoes to the pan. Cook, tossing occasionally with a spatula, for 6 to 8 minutes, until the sweet potatoes are lightly browned. If the pan becomes dry at any point, drizzle in more oil as needed to prevent sticking. Return the sausage to the pan. Add half of the green onion, sriracha, black pepper, and the remaining 1/2 teaspoon salt. Stir and let cook 2 minutes.
Create 4 wells in the hash where you will crack each egg. Working one egg at a time, crack an egg into a small bowl, then carefully pour it into one of the wells. Quickly repeat with the remaining eggs.
Transfer the skillet to the oven and bake until the eggs are done to your liking, about 10 to 15 minutes for lightly runny yolks. Sprinkle with the remaining green onions and any desired toppings. Scoop generously onto plates, ensuring each serving has an egg. Enjoy immediately.

Notes

TO MAKE AHEAD: For easy sweet potato hash meal prep, chop the sweet potato, bell pepper, and green onion up to 1 day in advance. Store in separate storage containers in the refrigerator.
TO STORE: Place leftover hash in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a cast iron skillet in the oven at 350 degrees F until hot. You can also reheat this dish in the microwave. Top rewarmed hash with a freshly fried egg.
TO FREEZE: Store the hash (without the eggs) in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, and top with fresh eggs just before reheating.

Nutrition Information

Show Details

Serving 1(of 4) Calories 303kcal (15%) Carbohydrates 30g (10%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 194mg (65%) Potassium 705mg (20%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 18360IU (367%) Vitamin C 98mg (109%) Calcium 81mg (8%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 303 kcal

% Daily Value*

Serving	1(of 4)
Calories	303kcal	15%
Carbohydrates	30g	10%
Protein	17g	34%
Fat	13g	20%
Saturated Fat	4g	20%
Cholesterol	194mg	65%
Potassium	705mg	15%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	18360IU	367%
Vitamin C	98mg	109%
Calcium	81mg	8%
Iron	7mg	39%