This recipe is a hard one to classify because it can be served for breakfast, brunch, lunch or dinner. It could be breakfast for dinner, lunch for brunch or what ever works for you. The easy ingredients and prep is what makes it even more perfect for you best back pocket “Hey, can you make a meal?” recipe. Sausage & Sweet Potato Hash is a simple but loaded with flavor recipe you will want to file away.
The fried egg is the real crown jewel of this dish. When you break the runny yolk over the top and get a perfect bite of sweet potato, bell pepper, smoked sausage all drenched a fresh yolk….heaven! I know not everyone like a runny yolk, but if there was ever a time to try it out, this is it! The real trick to enjoying a runny yolk fried egg, is cooking it at a lower temperature than you think and using a lid to help cook the top and bottom equally without having to flip it.
When it comes to smoked sausage, you can change up the flavors of the meal however you want. I like to use an all beef smoked beef. You can use a turkey smoked sausage or a kielbasa of your choosing. The key is that it needs to be of the fully cooked variety for this particular recipe.
If you need to stretch or fill out this recipe, I would suggest some toasted and buttered sourdough. It is the perfect crunch to sop up the egg yolk and take delightful bites of the hash.
Now Let’s Get Cookin’!
Sausage & Sweet Potato Hash
- 2 lb Sweet Potatoes peeled and cut to 1-inch cubes
- 2 lb Smoked Sausage cut into 1-inch cubes
- 1 Yellow Bell Pepper cut in 1-in pieces
- 1 Orange Bell Pepper cut in 1-in pieces
- 1 Red Onion diced
- 2 Garlic Cloves minced
- 3 tbsp Avocado Oil
- 1 tsp Paprika
- 1 tsp Thyme
- 1 tsp Celery Salt
- 1 tsp Pepper
- 1 tsp Ground Mustard
- 6 Large Eggs
- Add onion, sweet potato, bell peppers and garlic to bowl. Toss with two tablespoon of oil, celery salt, pepper, paprika and thyme.
- In a large sauté pan over medium high heat, pan fry the sweet potato mixture, stirring occasionally for 10 minutes. Reduce heat to medium, add smoked sausage and cover with lid. Let cook for 10 minutes.
- In a separate pan over medium heat, add remaining oil. Once hot begin frying eggs to desired level of doneness. Salt and pepper, if desired. (It's best at an over easy or over medium)
- Add a portion of the hash to shallow bowl. Place a small layer of fresh Spinach over the top. Then gentle place a fried egg on top. Garnish with parsley, if desired.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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