It’s funny to me sometimes what’s a big hit with my family for dinner. The other night, I made a Sweet Potato & Sausage Hash (which could totally be a brunch food too!), and it was a HUGE hit. I thought I was kind of taking the easy way out because it was so simple to make…but my family acted like I was #winning big time. So, whether you make this for supper, breakfast or brunch, you should totally try it soon. You’ll see that we only added four eggs to our hash because the two littles split an egg and my son says he won’t eat anything that comes out of a chicken’s bottom…and really, who am I to question that kind of logic. 😉
This recipe serves four to six.
Extra Virgin Olive Oil (EVOO)
2 (13 oz) packages of sausage links, cut into rounds (we used turkey sausage)
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 sweet potatoes, peeled and chopped into cubes
salt and pepper
4 to 6 eggs either fried or poached to put on top (plus however you want to season them, I used Trader Joe’s Everything But the Bagel seasoning)
chopped parsley to garnish
In a large skillet over medium-high heat, add in a big drizzle of EVOO plus your sausage rounds. Saute a few minutes allowing them to brown up then add in your onion, both bell peppers and chopped sweet potatoes followed by a big pinch of both salt and pepper. Saute everything over medium-high heat, stirring frequently about 20 minutes (the onions will be a little caramelized and the potatoes tender). Taste to see if you need more salt and pepper. When your potatoes are ready to go, top your hash with your fried or poached eggs and parsley to garnish.
Seriously, that’s it!
My people liked it all…the sausage, the potatoes, the veggies and the egg. Well, except for that one kid who doesn’t eat things that come out of chicken’s bottom. #sigh.