ChiliSweet Potato Hash with Fried Eggs and Fresh Tomato Salsa Recipe

Name: ChiliSweet Potato Hash with Fried Eggs and Fresh Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1/2 pound bulk breakfast sausage, such as maple sausage; 1 medium sweet potato, scrubbed clean, cut in half lengthwise, and thinly sliced into half-moons; 1 large red onion, finely chopped; 2 teaspoons chili powder (2/3 palmful); 1 teaspoon ground cumin (1/3 palmful); 2 teaspoons ground coriander (2/3 palmful); Salt and freshly ground black pepper; 3 vine-ripe yellow tomatoes, seeded and diced; 1 small jalapeno pepper, seeded and chopped; 2 to 3 tablespoons chopped fresh cilantro (a palmful); Juice of 1 lime; 1/2 cup fresh flat-leaf parsley leaves (a few handfuls), chopped; 1 cup grated Manchego or extra-sharp Cheddar cheese; 1 tablespoon unsalted butter; 4 large eggs

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1/2 pound bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in half lengthwise, and thinly sliced into half-moons
1 large red onion, finely chopped
2 teaspoons chili powder (2/3 palmful)
1 teaspoon ground cumin (1/3 palmful)
2 teaspoons ground coriander (2/3 palmful)
Salt and freshly ground black pepper
3 vine-ripe yellow tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2 to 3 tablespoons chopped fresh cilantro (a palmful)
Juice of 1 lime
1/2 cup fresh flat-leaf parsley leaves (a few handfuls), chopped
1 cup grated Manchego or extra-sharp Cheddar cheese
1 tablespoon unsalted butter
4 large eggs

1
Preheat a large nonstick skillet over medium-high heat with the EVOO.
2
Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks; brown the sausage for 3 minutes.
3
Add the sweet potatoes and three fourths of the chopped red onions to the sausage, season with chili powder, cumin, coriander, salt, and pepper, stir frequently, and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
4
While the hash is cooking, in a small bowl, combine the tomatoes, jalapenos, the remaining chopped red onions, the cilantro, lime juice, and a little salt and pepper.
5
Once the hash is cooked, add the chopped parsley, stir to combine, and transfer the hash to a serving platter.
6
Sprinkle with the cheese and cover with aluminum foil; the cheese will melt while you make the fried eggs.
7
Wipe clean the skillet you made the hash in, return it to the cooktop over medium-high heat, and add the butter.
8
Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper, and fry to desired doneness.
9
The eggs may, of course, be scrambled as well.
10
As you like it!
11
Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa, and serve.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 1/2 pound bulk breakfast sausage, such as maple sausage, 1 medium sweet potato, scrubbed clean, cut in half lengthwise, and thinly sliced into half-moons, 1 large red onion, finely chopped, and more.

Yes, ChiliSweet Potato Hash with Fried Eggs and Fresh Tomato Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

ChiliSweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

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