Sweet Potato Hash

I’ll get 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 photo instructions below. A great recipe for vegetarian hash is hard to find, and you can also add meat to this recipe. I made part with sausage, and a small pan of vegetarian for my veggie friend. 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 eggs are important, see my Post The Best Eggs are Pasture-raised Organic, for the skinny on all the different types in the market. Serves 4.

Sweet Potato Hash

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a non-stick skillet, fry 4 eggs sunny-side up.
  6. Serve the hash with an egg on top. It’s my lucky day – a double yolk!

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Start with two large sweet potatoes.

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Peel the sweet potatoes.

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Slice sweet potatoes crossways 1/2 inch slices.

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Then pile the slices face-up, slice them vertical and horizontally into cubes.

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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.

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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.

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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!

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In a non-stick skillet, fry 4 eggs sunny-side up. Hey, a lucky double yolk!

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Serve the hash with an egg on top. It’s my lucky day – a double yolk. Enjoy!