| Sweet Potato and Sausage Hash With Eggs | |
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
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
- Heat olive oil in a large nonstick skillet over medium heat.
- Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks. Brown sausage for about 3 minutes.
- 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.
- 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.
- 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.
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Recipe by Tastefully Julie at http://tastefullyjulie.com/sweet-potato-and-sausage-hash-with-poached-eggs/