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1
In a large pan over medium high heat, fry the maple sausage in olive oil.
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2
While the sausage is cooking, slice the sweet potato in half lengthwise, and with a mandolin, slice into half-moon shaped thin slices.
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3
You can also use a sharp knife or even a vegetable peeler to slice it thinly.
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4
Next, thinly slice the red onion.
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5
Youre going to be dividing these.
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6
In a small bowl add 1/4 of the sliced red onion, diced jalapeno, cilantro, lime juice, and a pinch of salt and pepper.
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7
Mix together and set aside.
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8
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.
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9
Stir frequently and cook down for 10-12 minutes until the potatoes soften.
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10
Once the hash is fully cooked, add the chopped parsley, stir to combine and place on a large platter.
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11
Top with grated cheese and cover with aluminum foil.
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12
The warmth from the hash will melt down the cheese.
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13
Wipe the pan clean and melt the butter over medium heat.
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14
Crack the eggs into the pan with a little salt and pepper and cook to your desired doneness.
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15
Mine is over medium.
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16
Gently slide the fried egg right on top of the cheesy hash.
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17
Top with jalapeno and cilantro salsa we made earlier.
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18
Serve immediately.
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19
Recipe slightly adapted from Rachel Ray and Food Network.
