Description
This Chili Sweet Potato Hash is the perfect BLD (Breakfast, Lunch or Dinner) meal that will knock your socks off!
Ingredients
- 2 Tablespoons Olive Oil
- ½ pounds Maple Breakfast Sausage (I Use Jimmy Dean)
- 1 whole Medium Sweet Potato
- 1 whole Large Red Onion
- 1 whole Small Jalapeno, Seeded And Diced
- 3 Tablespoons Fresh Cilantro, Chopped
- 1 whole Lime, Juiced
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 2 teaspoons Ground Coriander
- ½ cups Flat-leaf Parsley, Chopped
- 1 cup Shredded Manchego Or Sharp Cheddar Cheese
- 1 Tablespoon Butter
- 4 whole Large Eggs
- Salt And Pepper
Preparation
In a large pan over medium high heat, fry the maple sausage in olive oil.
While the sausage is cooking, slice the sweet potato in half lengthwise, and with a mandolin, slice into half-moon shaped thin slices. You can also use a sharp knife or even a vegetable peeler to slice it thinly. Next, thinly slice the red onion. You’re going to be dividing these.
In a small bowl add ¼ of the sliced red onion, diced jalapeno, cilantro, lime juice, and a pinch of salt and pepper. Mix together and set aside.
Once the sausage is fully cooked, add the sweet potato, the remainder of the sliced red onion, chili powder, cumin, coriander and a pinch of salt and pepper. Stir frequently and cook down for 10-12 minutes until the potatoes soften.
Once the hash is fully cooked, add the chopped parsley, stir to combine and place on a large platter. Top with grated cheese and cover with aluminum foil. The warmth from the hash will melt down the cheese.
Wipe the pan clean and melt the butter over medium heat. Crack the eggs into the pan with a little salt and pepper and cook to your desired doneness. Mine is over medium.
Gently slide the fried egg right on top of the cheesy hash. Top with jalapeno and cilantro salsa we made earlier. Serve immediately.
Recipe slightly adapted from Rachel Ray and Food Network.
