Sweet Potato Hash
This Sweet Potato Hash Breakfats recipe is a warm and cozy meal that promises incredible flavor.
Equipment
- 1 Cast Iron Skillet or Non-stick Pan
Ingredients
- 1 pound Sage Pork Sausage ( if you are using non-sage sausage or bacon, add ½tsp of ground sage.)
- 1 Tbsp Olive Oil
- 1 Small White or Yellow Onion, diced
- 1 clove Minced garlic
- 1-2 Large Sweet Potatoes; peeled and cut into ½ inch cubes (around 3-4 cups)
- ½ tsp Ground cinnamon
- ¼-½ cup Chicken or Vegetable broth
- Salt and Pepper to Taste
- 2 cups De-stemmed and chopped Kale (I know two cups sound like a lot, but it will wilt.)
- 4 Whole Eggs
Instructions
- In a cast-iron skillet or nonstick pan, add your sausage. Cook over medium heat and break it up into smaller pieces and fry until browned. Once all of the sausage is browned, remove it from the skillet and set aside. (leave any extra fat in the pan.)
- To the pan, add your oil and let it heat up for a minute or two over medium heat. Then, add in the diced onion and sautee until it becomes translucent. Then, add the garlic and cook for another 30 seconds.
- To the pan, add the sweet potatoes, broth, cinnamon, and salt and pepper. Stir to combine, cover, and let the potatoes cook for 10-15 minutes or until tender. Stir the mixture every few minutes during this stage.
- Add the kale to the pan, and add the sausage back in. Once combined, make 4 small wells in the mixture (or however many eggs you plan on eating at this time.) Crack the 4 eggs into these wells, cover, and let cook for around 5 minutes or until the desired egg temperature is reached.
- Serve immediately and add desired toppings such as parsley, avocado, or sour cream.
Notes
- Store leftovers in the fridge for up to 4 days for best flavor. As I mentioned previously, if you are only serving two people and want to save the rest, only cook two eggs initially. Then when you reheat the leftovers, make several fresh eggs. Do NOT store this with leftover fried eggs.