Sweet Potato Hash

Whenever I have sausage, I immediately think of this sweet potato hash for breakfast. With the savory salt from the sausage combined with its sweet spices and the potatoes, it is the perfect recipe for a weekend morning. It's flexible enough for vegetarians coming over for brunch (simply cook the sausage separately) and you can add any vegetables that happen to currently be in season.


Serves 6

Extra virgin olive oil
2 lb. sweet potatoes, peeled and cut into ½ “ cubes
¾ lb sweet or hot Italian sausages, casings discarded and sausage coarsely crumbled
1 medium onion, chopped
1 lb sweet Italian frying peppers (or any green or red pepper), seeded and cut into ½ “ pieces
½ c. fresh cilantro
salt and pepper
2 tblsp heavy cream (optional)
many large eggs (1-2 per person)

Preheat oven to 200. Heat 2 tblsp oil in a 12 inch skillet over moderately low heat. Add sweet potatoes and cook, stirring frequently until tender and brown, about 15 minutes.

Meanwhile, heat I tblsp oil in another large skillet over moderate heat. Cook sausage, stirring occasionally and breaking up lumps, until browned, about 8 minutes. Add onion, and cook about 8 more minutes, until soft. Add peppers and cook another 5-8 minutes until tender.

Add the sausage mixture, cilantro, salt and pepper to potatoes. Toss to combine, then add the cream and toss again. Transfer to a serving dish and put in oven to keep warm. Wipe out the skillet.

Carefully break eggs into a bowl without breaking yolks. (I do this one egg at a time, not all together). Heat 2 more tblsp of oil in the skillet. Carefully pour each egg into the skillet (or maybe all of them at once, I never tried that!). Season with salt and pepper. Cover the skillet and cook the eggs until the whites are set, but the yolks are still soft, 2-2 ½ minutes. Slide eggs onto hash and serve.
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