Dinner

Sweet Potato Hash

This. Dinner. Right. Here!! I almost feel silly posting this recipe because it’s literally just so easy to make and sort of one of those “throw it all in there!” type dinners. It uses stuff you probably already have in your fridge or cabinet, and if not, most things could be easily subbed.  There was a point a couple years ago when we were living in Virginia and I was making this for dinner at least once a week because my husband loved it THAT much!  I hadn’t made this in a long time and then recently starting putting it back in the rotation and knew I had to share it!

It’s funny because every time we ate this for dinner we were like uhhh eggs.. sausage.. potatoes.. this is basically a breakfast food! For whatever reason though we have never made it for breakfast, always dinner.. BRINNER 🙂

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It’s really easy and also fun to make! All the sweet elements (sweet italian sausage, sweet potato, red onion) are balanced by the addition of acidic balsamic vinegar then finishing with the egg -it’s all just a match made in heaven!

Let’s get cookin!



Sweet Potato Hash

yield: 2-4 servings – prep time: 25 minutes – cook time: 15 minutes

INGREDIENTS

  • 2-3 sweet potatoes
  • 1lb sweet italian sausage (I like using pork but turkey or beef is fine too! Italian seasoning is a must though, if it isn’t pre-seasoned you can add 1-2 tbsp of italian seasoning when cooking the meat)
  • 1/2 red onion, chopped
  • 4 cloves of garlic, chopped
  • 3-4 eggs
  • 2 tbsp balsamic vinegar
  • cilantro for garnish

Step One: Preheat your oven to 400 degrees.  Dice the sweet potato so that all of the pieces are about the same size. Toss in EVOO (extra virgin olive oil), salt & pepper and put in the oven for about 25 minutes or until cooked through and beginning to crisp up.

It’s juuuust about this time that I have two furry friends ready to help me cut those sweet potatoes in the kitchen!! My pups LOVE sweet potatoes so I always make sure to save a few slices for them… I mean could you say “no” to this face??

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Step Two: While you have the potatoes in the oven, heat some olive oil in a skillet over medium-high heat.  I use the largest non-stick skillet I have but a cast iron skillet would also be perfect! Really whatever you have lying around.  Add the chopped onions and garlic to the pan and season with salt and pepper.  Saute for 5 minutes until the onions begin to soften.

Step Three: Add your sweet italian sausage and cook, stirring frequently, until browned and cooked through.

Step Four: When the sweet potatoes are done, remove them from the oven and add into the pan with the onion, garlic and sausage.  Season with salt and pepper and let cook together, about 2 minutes.

Step Five: Add two tablespoons of balsamic vinegar and stir until combined.

Step Six: Make as many holes as you are planning to use eggs.  Helpful hint: I usually spray the exposed pan again with non-stick spray so that the eggs don’t stick! crack your eggs into the holes (this is sort of like eggs in a basket!!) and season with salt and pepper.  Cover, and let cook until the eggs are cooked to your liking.

Step Seven: Once the eggs are cooked through, turn off the stove and add some chopped cilantro for garnish. Serve hot!

ENJOY!

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