Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa B, L or D meal: good for Breakfast, Lunch or Dinner

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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.

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If you are having this for breakfast, don't feel you have to make the salsa. However, if you are making this for a dinner, I highly recommend the salsa... it adds another dimension that you need for a full meal. I used half of the spices (rachel ray's recipes are usually to spicy for me - and i'm pregnant so i wanted to help the heartburn, but i think this time i probably could have used all of the spices and it would have been ok.

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Very tasty, great breakfast-for-dinner dish. Tips for next time:

* Only use 1/4 or 1/3 of the spice listed in the recipe. I used about 2/3 of what was listed this time and it was a bit overwhelming, the spices distracted from the rest of the dish.
* Measure out the lime juice for the salsa. I 'winged it' and the lime was a bit much.
* Loved the sweetness of the maple flavored sausage in the dish. Don't skip that.
* The egg and the salsa cools and compliments the crunchiness of the hash, doesn't feel like a complete dish without them.
* My sweet potato was pretty large, so I cut the slices into quarters. Sliced thin they cooked up nicely.

Great dish, it's a keeper. :

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I made this this morning for breakfast. It was absolutely delicious and a big hit at my house. I substituted the maple sausage for a Cajun style andouille. The key to getting the sweet potatoes to cook is to dice them very small.

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I felt the spices were a bit overwhelming with this recipe. I cooked accordingly to the recipe, but the sweet potato was not done all the way and was a bit crunchy. I would minus the chili powder coriander and cumin. I would also boil the sweet potatoes separately. then combine everything.

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This is a good go to recipe when I am hungry & want something quick, easy & full of flavor. I dice smoked turkey kielbasa/smoked sausage in lieu of the sausage & dice the sweet potato as well so that everything cooks evenly. I add chopped cilantro instead of parsley & find that it complements the chili powder, coriander & cumin well. It's one of those love it or hate it herbs though so if you don't like it don't use it. Overall its a fantastic recipe!

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this is one of my favorite rachael ray recipes. true--her second middle name is coriander and nice smoky cumin. but the flavors all come together to make for a hearty warming breakfast or brunch.

i'm going to try it this morning with little red onions that i found at the grocers because they didn't have proper red onions. it will be just as de-lish as usual!

since writing this review i have discovered something--if you cook the potatoes first with the onion over a lower heat (not to mention cut the potato in to smaller pieces, then add the sausage and brown it, the potato will cook through and your sausage won't get too dark and crunchy.

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This will be a new standby recipe at our house. However, I agree with the other reviewers that the salsa detracts from the hash; leave it out. The hash is unique and sweet and spicy at the same time. It makes a great side dish without the eggs as well. It is probably my favorite Rachael Ray recipe.

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After reading all the rave reviews, I thought I just had to try this recipe. It was okay, but not something I will make again. The hash had a bitter aftertaste, which I think was from one of the seasonings. I sliced the sweet potato really thin and had no problems with them.

I agree with the previous poster... it was very greasy and used jennie-o turkey sausage. I drained the fat off before adding the sweet potatos. I for sure will make sweet potato & maple sausage hash again... just not with the strange seasonings.

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Simple easy to make.