I am still working on getting back on West Coast time, but the plus side is, I have been getting lots done in the mornings! This morning I got up and did two loads of laundry before I even made breakfast! Who knew the early morning hours could be so productive?!:)
If you find yourself with some extra time one morning this week, I have a suggestion…make this Sweet Potato Hash! It will be time well spent, I assure you. I actually made this dish as BFD, breakfast for dinner, one of my favorite things ever! After making and devouring these, I still had a few sweet potatoes left to turn into…something. The true inspiration for this dish came from these…
Beautiful farm fresh eggs I saw at a tiny outdoor farm stand and couldn’t resist. I knew I wanted to use the eggs asap so I decided BFD it was. I often just stand in my kitchen looking around in circles until something I desperately want to make strikes me. This time it was…eggs, sweet potatoes, red bell peppers. What to do, what to do?? Hash of course!!! And that my friends, is how a delicious dinner is born.
I chopped up the usual suspects, garlic and onion, as well as 2 medium sweet potatoes and a big red bell pepper. One of the great things about this dish is that it can be very versatile. Don’t have red bells? Use green! Have some carrots on hand? Throw ‘em in! I love dishes that can be fully based on what you have in your fridge/pantry and still taste delicious.
In a large skillet, heat a couple tablespoons of oil. Add all your chopped veggies and sauté until tender and browned. Stir sparingly so that the sweet potatoes have a chance to get browned and crispy…yum! When potatoes are crisp and tender, add the serrano chillies and chopped sausage (I used jalapeño chicken sausage, but you can use whatever variety you like, or for a veggies dish-leave it out!) and sauté about 10 more minutes.
While the taters are cooking, get ready for your poached eggs. A perfectly poached egg is the cherry on top of any variety of hash. When I was growing up, my mom hardly ever used a kitchen time when she cooked, but she always used a kitchen timer to poach eggs. That is when you know things are serious. She also added white vinegar to her water which I think helps the egg whites stay together (I’m not entirely sure, but I do it anyway). Water and vinegar to a simmer…timer set for 3 minutes exactly…perfectly poached eggs!
For a step by step tutorial, click here.
Breakfast…dinner…brunch, whenever you have this is the perfect time!
Sweet Potato Hash with Sausage and Poached Eggs
Ingredients (makes 2 dinner sized portions)
- 2 medium sweet potatoes, peeled and chopped
- 1 large yellow onion, chopped
- 1 large red bell pepper, chopped
- 4 cloves of garlic, minced
- 2 links chicken sausage, chopped
- 1 serrano chili, finely chopped
- Salt and pepper
- 2 T canola oil
- 4 eggs
Heat oil in a large skillet. Add first four ingredients and sauté about 15 minutes, until potatoes are tender and browned. Add serrano, sausage, and salt and pepper to taste. Saute additional 5-10 minutes. Top with poached eggs.