I can be excited about waking up any morning to Sweet Potato Hash! This is a comfort food for me, and it’s the best I’ve ever tasted. Easy to make, check the step-by step photos below. A great recipe for vegetarian hash is hard to find, AND you can also add meat to this recipe. I made one part with sausage, and a different pan without meat. Both were truly yummy! If you can get your hands on some real Italian Sausage with fennel, the flavor is fantastic with sweet potatoes. I made the hash the night before. In the morning I heated it and fried the eggs. Oh, and since the quality of your eggs is important, see my Post The Best Eggs are Pasture-raised Organic, for the skinny on all the different types of eggs in the market. Serves 4.
Ingredients
- 2 large sweet potatoes
- 12 oz. sausage (Look for unsweetened, non-gmo meat)
- 2 cloves garlic, thinly sliced
- 1 large yellow onion
- 1/2 large red onion
- 5 green onions
- 1/2 red bell pepper
- 1/2 teaspoon cumin
- Unprocessed salt
- Black pepper to taste
Instructions
- Start with two large sweet potatoes. Peel the sweet potatoes. Slice into 1/2 inch cubes – it’s easiest if you slice the potato crossways first. Then pile the slices face-up, slice them vertical and horizontally into cubes.
- Place cubes in a medium pot with 1-inch filtered, salted water. Bring to a boil and turn down to a very low simmer, to steam them until nearly cooked, al dente, about 10 minutes. Then drain and set aside.
- Slice the sausage into sections 1/2 to 3/4 inches thick. In a large nonstick skillet, cook the sausage over medium heat until almost firm.
- Add the garlic, onion, bell peppers, and cumin. Cook until almost softened, about 5 minutes. Add the sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper. Your hash is ready.
- In a non-stick skillet, fry 4 eggs sunny-side up.
- Serve the hash with an egg on top. It’s my lucky day – a double yolk!
Start with two large sweet potatoes.
Peel the sweet potatoes.
Slice sweet potatoes crossways 1/2 inch slices.
Then pile the slices face-up, slice them vertical and horizontally into cubes.
Place sweet potato cubes in a medium pot with 1-inch filtered, salted water. Bring to a boil and then turn down to a very low simmer, to steam the potato cubes until almost cooked – al dente- about 10 minutes. Then drain with a colander or strainer and set aside.
Slice the optional sausage into sections 1/2 to 3/4 inches thick. In a large nonstick skillet, cook the sausage over medium heat until almost firm.
Add the garlic, onion, bell peppers, and cumin. Cook until almost softened, about 5 minutes. Add the sweet potatoes and cook for 5 minutes more. Season to taste with salt and pepper. Your hash is ready!
In a non-stick skillet, fry 4 eggs sunny-side up. Hey, a lucky double yolk!
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