Sweet Potato Hash
A filling and tasty breakfast that's good enough to be eaten whenever. Recipe ingredients listed in the order you use them, so some things (like olive oil) appear more than once.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 large sweet potatoes or yams peeled, medium diced
- 2 tbsp olive oil
- 1 tbsp salt
- 2 tsp allspice ground
- 1/2 tsp cinnamon ground
- 2 tsp smoked paprika
- 1 pinch red chili flakes optional
- 1 1/2 tbsp olive oil
- 8-10 leaves sage fresh
- 1/2 lb ground turkey sausage
- 1/2 sweet onion diced
- 1 bell pepper diced
- 2 tsp thyme fresh, leaves only
- 2 tsp oregano fresh, leaves only
- 1 tsp allspice ground
- 1 tsp smoked paprika ground
- 1/4 tsp cinnamon
- 2 pinches salt
- 1 1/2 tbsp olive oil
- 8 eggs cracked into a bowl
- 1/4 cup parsley fresh, chopped
- 2 pinches red peppercorns smashed
Place a sheet pan (with sides) in the oven and preheat to 450.
In a large mixing bowl, toss together the sweet potatoes, olive oil, salt, allspice, cinnamon, smoked paprika, and red chili flakes. Let sit for 5-10 minutes while the oven heats.
Quickly remove the pan from the oven and close the door to prevent heat loss. Pour the sweet potatoes onto the pan, shake to distribute evenly, and quickly add back to the oven. Roast for 25 minutes, shaking the pan every 10 minutes to prevent sticking.
While the potatoes roast, in a sauté pan on medium heat, add olive oil and sage leaves. Fry the sage until the pale green disappears and a little browning develops around the edges. Remove sage from oil and set aside.
Add the turkey sausage to the oil. Let cook for 2 minutes, then toss and add the onions, peppers, thyme, oregano, allspice, smoked paprika, cinnamon, and salt. Sauté for 10 minutes, stirring frequently to prevent burning.
After the sweet potatoes have roasted for 25 minutes, turn on the broiler, setting the pan on one of the bottom two racks. Broil for 3-5 minutes, until dark spots begin to form. Remove from oven.
While the sweet potatoes broil, heat a nonstick pan on medium heat. Add olive oil and all the eggs, sprinkle with salt and red peppercorns (or black if you don't have red). Cover and reduce heat to low, cooking to desired doneness.
Toss together the sweet potatoes and sausage/vegetable mixture. Divide the hash evenly among 4 plates, top each with 2 eggs, and serve warm.