Sweet Potato Hash makes healthy 30 minute breakfast, brunch or dinner. Easy and hearty skillet with chopped sweet potatoes, kale, sausage and eggs. So good!
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
1.5 lbs sweet potatoes, cut into 1/2 inch cubes
1 medium onion, chopped
1 large bell pepper, chopped
6 oz chicken or turkey sausage, chopped
2 cups fresh or frozen kale or spinach, chopped
2 tbsp avocado or coconut oil
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
Red pepper flakes, to taste
Ground black pepper, to taste
4 large eggs
2 green onion sprigs, chopped
Preheat large ceramic non-stick deep skillet on high heat and swirl oil to coat.
Add onion and bell pepper; stir fry for 3 minutes, stirring often.
Add sausage, sweet potatoes, garlic powder, cumin, salt, red pepper flakes and black pepper.
Stir, cover, reduce heat to low and cook for 12-15 minutes, stirring a few times. Potatoes should be cooked but firm.
Add kale and stir.
Make 4 wells and crack an egg in each. Sprinkle with a pinch of salt, cover and cook for 5 minutes. Check a few times for desired doneness.
Sprinkle with green onion and serve warm.
Store: Refrigerate leftovers covered for up to 3 days. This hash is not crispy as I find it is hard to crisp up potatoes without a lot of oil or a lot of work. So refrigeration will not “ruin” the hash. Do not freeze.
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