Sweet Potato Hash and Eggs
This easy-to-make hash is great for breakfast or dinner, and it can elevate any brunch experience. Made in a single pan, it’s perfect for a camping trip if you prepare and pack some of the ingredients in advance.
Ingredients
- 2 pounds (about 2 large) sweet potatoes, peeled
- 1 pound white or Yukon Gold potatoes
- 2 bell peppers
- 1 medium onion
- 4 tablespoons olive oil
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
- 2 teaspoons pimentón (smoked paprika)
- ½ teaspoon chopped rosemary
- 2 cups chicken sausage, cooked and crumbled (recipe link in notes)
- 6 eggs
- Chopped green onions, for garnish
Instructions
- Preheat oven to 425°F.
- Prep the vegetables: Cut potatoes and sweet potatoes into medium-diced chunks, bell peppers and onion into small dice.
- In a medium cast-iron pan, toss cut potatoes, bell peppers and onion with oil. Sprinkle with salt, pepper, pimentón and rosemary and mix well. Bake in the oven until the sweet potatoes are crispy on the outside and tender on the inside, about 25 minutes, stirring after about 15 minutes. Remove from oven.
- Scatter the crumbled cooked sausage over the sweet potato hash. Create six wells in the sweet potato hash with the back of a ladle. Gently crack 1 egg into each well. Put back into the oven on the top rack, for 6–8 minutes. Check to see when eggs are just set, or how you like them cooked. Season eggs lightly with some flaky sea salt. Garnish with chopped green onions and serve straight from the cast-iron pan.
Notes
Chef’s Note: I usually use a mix of spices, but feel free to use whatever you have on hand.
Find our recipe for homemade chicken sausage here: edibleventuracounty.ediblecommunities.com/recipe/homemade-chicken-sausage/
