Sweet Potato Hash With Eggs (Printer-Friendly)
A versatile skillet dish featuring sweet potatoes, smoky sausage, colorful bell peppers, and eggs with hints of cumin.
# What You’ll Need to Cook:
01 -
2 tablespoons olive oil
02 -
2 cups sweet potatoes, cubed
03 -
1 medium onion, chopped
04 -
½ medium green bell pepper, chopped
05 -
½ medium red bell pepper, chopped
06 -
½ medium yellow bell pepper, chopped
07 -
1 cup smoked sausage, cut into ½ inch pieces
08 -
4 large eggs
09 -
½ teaspoon cumin, optional
10 -
Salt, to taste
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Black pepper, to taste
12 -
1 tablespoon fresh parsley, for garnish
# Steps to Prepare:
01 -
Preheat the oven to the broiler setting.
02 -
In an ovenproof skillet, heat the olive oil over medium heat. Add the onions and the cubed sweet potatoes and cook for 7 minutes.
03 -
Add the bell peppers, sausage, salt, pepper, and cumin. Cook for an additional 7 minutes, stirring occasionally.
04 -
Crack the eggs on top of the hash, evenly spaced out. Transfer the skillet under the broiler for a couple of minutes until the eggs are cooked to your liking.
05 -
Garnish with parsley and black pepper, then serve.
# Extra Cooking Tips:
01 -
Ensure sweet potatoes are cut into equally sized cubes for even cooking.
02 -
Fully cook the sweet potatoes before adding the eggs for the best texture.
03 -
Monitor the eggs closely under the broiler to prevent overcooking.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or a skillet.