Sweet Potato Hash
This is a simple and tasty sweet potato hash that can be topped with an egg for breakfast or tossed with some dressing and quinoa to make a great week day lunch. It’s warm, really easy to throw together and lets you have a savory and healthy brunch for those lazy weekend mornings.
Servings Prep Time
3 10minutes
Cook Time
30
Servings Prep Time
3 10minutes
Cook Time
30
Ingredients
Spices
Instructions
Hash
  1. Start by scrubbing and cubing the sweet potato’s.
  2. Bring water to a boil and add a dash of salt and vinegar. Pour the cubed sweet potato into boiling water for about 5 minutes.
  3. While the sweet potato’s soften, dice all your veggies: yellow onion, green bell pepper, garlic cloves and set aside.
  4. Dice your chicken sausage links and also set aside.
  5. At this point the sweet potato should have softened a bit and drain them with a strainer.
  6. Heat ghee and olive oil in a cast iron skillet or regular pan, and sauté the sweet potatoes for about 15 minutes. Add salt, pepper, cumin and chili powder ( I gave approximate amounts in the ingredients but feel free to pick amount that suits you best) and stir spices into the sweet potato’s.
  7. Let cook until potato’s start to get crispy and browned.
  8. Remove potato’s from skillet, and add a little more ghee or olive oil, and sauté onions and green peppers together. Cook until onions start to caramelize and peppers are a bit softer. Add diced chicken sausage and season veggies & meat with salt, pepper and a dash of cumin.
  9. Once chicken sausage starts to brown, about 3-5 minutes, add the chopped garlic and cook, stirring, for another minute.
  10. Add the sweet potato’s back into the skillet and toss everything all together over the heat for another few minutes.
  11. Add a tsp of chopped fresh thyme and mix together.
  12. Stir and season to taste. Top with a fried or poached egg, some hot sauce and dig in!
Poached Egg
  1. The easy trick to making awesome poached eggs! Use a shallow pot and fill with cold water.
  2. Bring water to a simmer, just under a boil. You don’t want it to be a rolling boil so if it get’s to that point turn down the heat until the water is simmering instead.
  3. Crack an egg into a small handheld sieve- this helps get rid of some of the loose extra egg whites which often make’s it hard for homemade poached eggs to turn out.
  4. If you don’t have a small hand held sieve, you can act like you’re separating the egg yolks from the egg whites, but only transfer the egg one time between the shells. This will allow a little bit of the whites to come out but not all of them. * Be Careful of breaking the yolk using this method!
  5. Whether using a sieve or not, gently place the egg into a small dish.
  6. Once water is gently simmering, pour a tablespoon of vinegar into the water and stir water to make a small vortex.
  7. Tip the egg out of the bowl into the center of the vortex and swirl water gently around the egg to help keep the white’s cooking around the yolk.
  8. Cook until whites are set but yolk looks still soft, about 2-3 minutes, and then transfer with a slotted spoon, allowing the extra water to drain before putting on top of your dish!
  9. Season with salt and pepper.
  10. Enjoy the delicious yolk of the poached egg with your hash, making the perfect addition to the crispy potatoes and caramelized vegetables.
Recipe Notes

Click here to learn more about how to poach eggs!