Sweet potato hash

Sweet potato hash

This one takes me back to some really fun times with friends!  Just thinking about it makes me smile…and my tummy growl!  This is my remake of a vintage (circa 2005) Rachael Ray dish.  The original was good, but adding some smoky heat and tripling the spices makes it even better.  Pour yourself a big glass of juice and/or coffee and get ready for a hearty feast that will satisfy you until dinner!

Sweet potato hash

Servings:  4-5

  • 1 very large sweet potato, washed and sliced into very thin coins
  • 1 large red onion, roughly sliced
  • 1 # hickory smoked ground breakfast sausage
  • eggs
  • 2-3 T chili powder
  • 1-2 T freshly ground cumin
  • 2 t ground coriander
  • 1-2 t chipotle pepper flakes
  • splash of EVOO
  • freshly ground black pepper

In a small bowl mix the cumin, coriander and chili powder together well and set aside.

Add a splash of EVOO to a large frying pan and warm over low heat.  Add the sausage and cook until it just starts to brown.  Add the sliced red onion and chipotle pepper flakes and cook for 2-3 minutes.  Add 1/2 of the spice mix and stir in well.  Place the sweet potatoes on top of the sausage mix and sprinkle with the remaining spices until well coated.  Place a lid over the pan and cook for 5-10 minutes.  Remove the lid, stir the contents well and continue to cook for 5 or so minutes.  Make a space in the middle of your frying pan and cook the eggs to your desired doneness–adding crushed black pepper and/or other spices desired for the egg.  Dish out the hash, top with the cooked eggs and serve.

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