by Chris on December 13, 2019

Sweet potatoes have always been a favorite of mine. From the vibrant orange jeweled tone coloring, to the smooth texture and versatility of this beautiful root vegetable. I love it so much! In fact, it has found it’s way into my permanent rotation of meals that I cook, including breakfast, lunch, and dinner, all year round.

Nothing beats a hearty, satisfying breakfast in the morning. Am I right?! Ok..so there are a few things (lol) but hey….I’ve been known to eat leftover spaghetti for breakfast ….(yes I’m serious ), but that’s a story for another time. Since my husband had developed a nightshade allergy, potatoes are no longer part of his diet. This was completely devastating for him. However, since sweet potatoes are ok for him to eat, I decided to add a savory twist to this sweet potato hash to offset the sweetness. Mind you, there are other varieties of sweet potatoes out there, such as red and white. To me, they are in between a regular potato and a sweet potato as far as starchiness and sweetness. That being said, any variety of potato will work well in this recipe. It is quite adaptable.

Peel and dice your sweet potatoes. You can decide how big you want them. I chose to go with a hearty generous cut, about an inch .
Peel and dice the onions. I happened to have a sweet onion and a red onion on hand. I love the combination of the mellow, sweet flavor of the Vidalia onion when cooked, paired with the sharper oniony flavor of the red in this recipe, but you can feel free to use whatever you have on hand.
OOOOOHHHHHH……….Pretty. I love that rich purple hue of a red onion, don’t you?
Our seasonings: salt, cumin, garlic powder, dried oregano, and ground black pepper
In a large skillet ,over medium heat, add two tablespoons of butter and two tablespoons of oil. I used extra virgin olive oil, however canola or vegetable will work well too. Add the sweet potato to the skillet and toss to coat.
After about three or four minutes, turn the heat down to medium low, add the chopped onion, and cover with a lid to allow the steam to circulate. This softens and cooks the sweet potatoes on the inside. After about five minutes or so, add the seasonings and give a quick stir to prevent the sweet potatoes and onions from sticking and to distribute the seasonings throughout. Cover again with the lid. After about ten minutes or so, remove the lid to the sweet potato hash and stir every few minutes uncovered to ensure even browning and prevent burning as it will take about ten minutes to finish cooking.

In a small skillet over low heat, add two tablespoons of water and the sausage links. Cover with a lid so the sausage cooks from the inside out. The steam created by the water helps the cooking process without the outside getting cooked too soon. (I do not have a pic of the sausage cooking process..why you ask? In all honesty, this is my first post and I forgot to take it. Oops! Lol). About seven minutes later, uncover the sausage and stir every few minutes for an additional seven minutes….this is where the magic happens folks…the sausage will start to take on that crisp caramelized color and texture that just makes your mouth water…yum!

For the fried eggs, add the remaining two tablespoons of butter to a medium size skillet over low heat, cracking the eggs into the pan carefully once the butter is melted. Season to taste with salt and pepper. I then poke each yolk with a fork and let it run, oozing out into the pan.
Three to four minutes later, I flip the eggs over and allow them to cook through for an additional three minutes.

Recipe

Sweet Potato Hash with Fried Eggs And Maple Breakfast Sausage

Ingredients :

4 sweet potatoes peeled and diced

1 half red onion peeled and diced

1 quarter sweet onion peeled and diced

1 tablespoon salt (I used fine grain pink himilayan salt)

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground black pepper

4 tablespoons unsalted butter divided

2 tablespoons of extra virgin oilive oil

4 eggs

7 links of maple breakfast sausage

Directions:

In a large skillet over medium heat, add two tablespoons of butter and two tablespoons of extra virgin olive oil. Add the sweet potatoes and toss to coat. After three or four minutes, add the chopped onion and turn the heat down to low, covering with a lid. Allow the steam to circulate, softening and cooking the potatoes from the inside. After about five minutes, add the seasonings and stir the potatoes and onions. This step helps distribute the seasonings throughout and to prevents sticking. Return the lid.

In a small skillet over low heat, add two tablespoons of water and the sausage links. Cover with a lid and allow the steam to cook the sausages from the inside, which helps them to not crisp and burn too soon.

Roughly ten minutes or so after, remove the lid from the sweet potato hash and stir every few minutes to ensure even browning and prevent burning, as it will take roughly another ten minutes for them to finish cooking.

When the sausage has cooked for about seven minutes with the lid on, remove the lid and stir every few minutes uncovered for about another seven to eight minutes. Make sure they get evenly browned on all sides and don’t burn. This will result in nicely caramelized, crisp maple sausage.

For the fried eggs, add the remaining two tablespoons of butter to a medium size skillet over low heat. Once the butter is melted, carefully crack the eggs into the pan. Season to taste with salt and pepper. Poke each yolk to break it , allowing it to ooze throughout the pan. After about three minutes, flip the eggs over allowing to cook through another three minutes.

Now you are ready to plate! I hope you all love this versatile recipe as much as we do! It can be enjoyed for breakfast, lunch, or dinner.