Sweet Potato Breakfast Hash
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
  • ½ lb mild breakfast sausage (1/2 chub)
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 large sweet potato, peeled & diced into ½-inch cubes (about 4 cups)
  • ½ cup chopped fresh parsley
  • ½ cup diced green chiles (I used 505)
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • salt and pepper, to taste
  • 4 eggs, optional
  • 1 green onion, sliced
Instructions
  1. Heat a large saute pan on medium heat. Add the sausage and lightly brown. Use a slotted spoon to remove the sausage to a small bowl.
  2. Add the diced onion and bell pepper to the pan and saute for one minute to soften.
  3. Add the diced sweet potato and spices to the pan. Cover and cook the sweet potato for 10-12 minutes, stirring often and adding a few tablespoons water as needed to avoid sticking. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
  4. Add the sausage back into the pan along with the parsley and green chiles and stir for an additional 1-2 minutes or until the parsley is wilted.
  5. Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook, covered, until the eggs are done to your liking. You can add a lid to the pan and a few tablespoons of water (to help steam them) to cook the eggs faster.
  6. Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breakfast/sweet-potato-breakfast-hash/