Description
This Sweet Potato Hash recipe combines tender sweet potatoes, savory cooked chicken sausage, vibrant red bell peppers, and green onions, all cooked together and topped with baked eggs. It’s a hearty, balanced breakfast or brunch dish that is flavorful and easy to prepare, ideal for a comforting morning meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 12 ounces cooked chicken sausage, cut into approximately 1/2 inch slices
- 1 pound sweet potatoes, peeled and cut into 1/2 inch cubes
- 2 red bell peppers, chopped
- 4 green onions, sliced thin (about 1/2 cup)
- 1 teaspoon kosher salt or to taste
- Black pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 4 eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the eggs on top of the hash.
- Pre-cook Sweet Potatoes: Place the cubed sweet potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with plastic wrap with a small slit for venting. Microwave for 2 minutes, stir, then microwave for another 2 minutes until sweet potatoes are softened but not fully cooked.
- Cook Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken sausage slices in a single layer. Cook without moving for 1-2 minutes, then flip and cook another 1-2 minutes until the sausage is lightly browned and crisp. Remove sausage from skillet and set aside.
- Sauté Vegetables: Add remaining tablespoon of olive oil to the skillet. Add the green onions, chopped red bell peppers, and partially cooked sweet potatoes. Cook while stirring occasionally for 4-5 minutes, until the vegetables are tender.
- Combine Sausage and Vegetables: Stir the browned sausage back into the vegetable mixture in the skillet. Season with kosher salt, black pepper, smoked paprika, and garlic powder, mixing well to combine all flavors.
- Prepare for Baking Eggs: Create four small wells in the hash mixture in the skillet. Crack one egg into each well, being careful not to break the yolks.
- Bake Eggs: Carefully transfer the skillet to the preheated oven. Bake the eggs for 10-15 minutes until egg whites are set but yolks remain slightly runny.
- Serve: Remove the skillet from the oven and serve immediately for a warm, satisfying meal.
Notes
- Storage and Reheating: Store leftover hash without eggs in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, stovetop, or oven at 350°F. For best results, top reheated hash with freshly fried eggs.
- Freezing: Freeze hash (without eggs) for up to 3 months. Defrost overnight in the refrigerator before reheating.
