Sweet Potato and Sausage Hash With Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tablespoons olive oil
  • 4 links breakfast sausage of your choice, removed from casing (I used Bison, yum!)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon hot banana pepper, diced
  • 2 teaspoons chili powder
  • 2 teaspoons Vann's salt exotica
  • fresh ground black pepper, to taste
  • 1/4 to 1/2 cup chicken broth
  • 2 or 4 eggs
Instructions
  1. Heat olive oil in a large nonstick skillet over medium heat.
  2. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks. Brown sausage for about 3 minutes.
  3. Add the sweet potatoes, peppers, and onion to the sausage and season with chili powder, salt exotica and pepper. Cook for about 5 minutes, while stirring.
  4. Add 1/4 cup chicken broth, cover and cook for another 10 to 12 minutes, or until the potatoes are nice and tender. Add more broth if needed.
  5. Poach eggs and serve them on top of the finished hash.
Notes
I love Vann's salt exotica! It's a curried seasoning salt available at Wegman's. If you can't find it, try a combination of curry powder and salt.
Recipe by Tastefully Julie at http://tastefullyjulie.com/sweet-potato-and-sausage-hash-with-poached-eggs/