Sweet Potato Hash
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!
Servings: 4 servings
Calories: 395kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- Peel or do not peel sweet potatoes: Your choice whether you want to peel the sweet potatoes or leave the skin on (for that extra health boost).
- Don't shred potatoes: I don't recommend using shredded sweet potatoes because the hash will turn out mushy.
- Raw sausage: If your sausage is raw (mine was cooked), you can add it in with onion and pepper.
Nutrition
Calories: 395kcal | Carbohydrates: 45g | Protein: 17g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 194mg | Sodium: 657mg | Fiber: 6g | Sugar: 10g