Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1/2 pound bulk breakfast sausage, such as maple sausage
- 1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
- 1 large red onion thinly sliced, divided
- 2 teaspoons chili powder, 2/3 palm full
- 1 teaspoon ground cumin, 1/3 palm full
- 2 teaspoons ground coriander, 2/3 palm full
- Salt and pepper
- 3 yellow vine ripe tomatoes, seeded and diced
- 1 small jalapeno pepper, seeded and chopped
- 2 to 3 tablespoons chopped fresh cilantro, a palm full
- 1 lime, juiced
- 1/2 cup chopped flat-leaf parsley, a few handfuls
- 1 cup grated manchego or extra-sharp Cheddar
- 1 tablespoon butter
- 4 large eggs
Directions
Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.
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By Miss B_9790053
Greenville, NC
on September 25, 2012
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This dish was outside my comfort zone and not usually something I would choose. I'm glad I did. It was fantastic! I highly recommend serving this with homemade salsa.
By Aallent
Kapolei, HI
on September 10, 2012
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Added bacon with the sausage and used scrambled eggs and it was great. There was a little left over which stood up to re-heating the next day. If in a rush, you could use salsa from a jar and skip the tomato/jalapeno/onion part. I will make this again and again.
By winegirl619
San Diego
on March 02, 2012
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This dish was AWESOME! I changed it up a little but not too much. We doubled the recipe for 4 people. I'm really glad we did because it definetly wouldn't have been enough otherwise. I used Sweet Apple chicken sausage from Trader Joes (2 packs/24oz and 2 medium to large sweet potatoes, red onion and shredded manchego cheese. I skipped the chili powder and added chili flakes instead. I also added dried thyme. I eyeballed all of the spices but would guess that it was about the specified amount on the recipe (minus doubling. We made the salsa but would skip next time. It was really good but took the recipe in a different direction. Instead we made the buttermilk waffles from Aaron McCargo Jr."Egg and Sausage Waffle Wrap" from this website. Drizzled them with a little maple syrup and this dish was fantastic! We will definetly make again.
Read all 106 reviews