Description
A warm, colorful breakfast hash featuring sweet potatoes, savory sausage, crisp vegetables, and perfectly fried eggs, offering a delightful mix of textures and flavors.
Ingredients
- 1/4 cup Olive oil (divided)
- 6 cups Sweet potatoes or yams (peeled, diced – about 2 large sweet potatoes)
- 1 Yellow onion (diced small)
- 1 Red bell pepper (diced small)
- 4 cloves Garlic (finely minced)
- 8 oz Sausage (breakfast – any kind)
- 1 tbsp Sage (fresh, chopped fine)
- 1 tsp Garlic powder
- 2 tsp Onion powder
- 1/2 tsp Smoked paprika
- 1 tbsp Butter (unsalted)
- 2 tbsp Maple syrup (drizzled on top of hash)
- Salt and pepper (to taste)
- Green onion (for garnish)
- 6 Eggs (fried or over easy)
Instructions
- Peel the sweet potatoes and cut them into small cubes.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil;
- Add the diced sweet potatoes in a single layer, season with salt and pepper, and cook for about 3-4 minutes without stirring.
- Stir and continue cooking for another 10-12 minutes until tender. Remove from the pan.
- Return the skillet to heat and add the remaining olive oil. Cook the sausage until browned.
- Stir in onions, bell peppers, and sage, cooking for about 3-4 minutes.
- Add garlic, garlic powder, onion powder, and smoked paprika, then stir in 1 tablespoon of butter. Sauté for an additional minute.
- Garnish with sliced green onions and drizzle with maple syrup. Fry the eggs to preference and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For long-term storage, freeze portions of the hash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American