Description
With smoky eggs.
Ingredients
- 2 Tablespoons Olive Oil
- ½ whole Yellow Onion, Diced
- ½ pounds Purple Or Mixed Potatoes, Thinly Sliced
- 4 whole Chicken Smoked Sausage Links, Thinly Sliced
- 3 cloves Garlic, Minced
- 1 Tablespoon Smoked Paprika, Plus More For Garnish
- 1-½ teaspoon Ground Cumin
- 4 whole Large Eggs
- Coarse Salt And Ground Black Pepper
- Fresh Thyme, For Garnish
- Crusty French Bread, For Serving
Preparation
Preheat oven to 375ºF.
Heat oil in a cast iron skillet to medium-high heat. Add onion and saute 2–3 minutes, until translucent. Add purple potatoes and sauté 3–5 minutes, until they start to brown on the outside. Add chicken sausage and sauté 2–3 more minutes. Add garlic and sauté 30 seconds. Stir in smoked paprika, cumin and a generous dash of coarse salt and ground black pepper.
Place in the oven and bake 8-–12 minutes, until potatoes are tender. Remove from the oven and allow to cool for a few minutes. Taste hash and adjust seasoning, if necessary.
While potatoes and sausage cook in the oven, prepare eggs. Heat a greased medium nonstick skillet to medium-low heat. When pan is hot, crack eggs in the pan. Sprinkle with salt and black pepper. Cover pan with a lid and reduce heat to low. Allow eggs to cook 3–5 minutes, until egg white has cooked, but yolk is perfectly running.
Serve fried eggs on top of hash and sprinkle with smoked paprika and thyme, if using. Serve with crusty bread.
