Southwestern Pork Sausage And Sweet Potato Hash

Name: Southwestern Pork Sausage And Sweet Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano pepper; 1 pound bulk pork sausage; 2 tablespoons butter, divided; 1 tablespoon vegetable oil; 3 bell peppers, diced; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 1 cup diced onion; 3/4 teaspoon chili powder; 3/4 teaspoon ground cumin; 1/2 teaspoon red pepper flakes; 2 cloves garlic, minced; 1/2 teaspoon salt, divided; 1/2 teaspoon ground black pepper, divided; 4 eggs; 1/4 cup salsa; 1/4 cup shredded Monterey Jack cheese; 1/4 cup chopped fresh cilantro

Servings: persons

1 poblano pepper
1 pound bulk pork sausage
2 tablespoons butter, divided
1 tablespoon vegetable oil
3 bell peppers, diced
1 large sweet potato, peeled and cut into 1/2-inch cubes
1 cup diced onion
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
4 eggs
1/4 cup salsa
1/4 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2
Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes.
3
Meanwhile, brown sausage in a large skillet over medium heat, stirring to break up lumps, about 5 minutes. Transfer to a plate; drain grease.
4
Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red pepper flakes, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes.
5
Peel and chop the poblano; add to the skillet, along with sausage, and 1/4 teaspoon each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm.
6
Rinse the skillet, return to heat, and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes.
7
Top hash with eggs and serve with salsa, cheese, and cilantro.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 poblano pepper, 1 pound bulk pork sausage, 2 tablespoons butter, divided, 1 tablespoon vegetable oil, and more.

Yes, Southwestern Pork Sausage And Sweet Potato Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!