It's a Keeper: Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

Make this for your weekend breakfast! Please! It sounds weird, but it is very very good. Rachael Ray calls this Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa a B, L or D meal: good for Breakfast, Lunch or Dinner. I really prefer it for breakfast because of the whole fried egg thing. My husband always helps me make this recipe because he can't wait to eat it. I made the tomato salsa the first couple times, but now I just serve some prepared salsa from the store, although I buy the more fresh kind from the deli case instead of the jarred kind. As someone who is morning impaired, it was a bit too much chopping for me to do the salsa too.

BTW, I am still learning how to flip fried eggs, but Rachael had a good tip on the show for this recipe. While the egg is cooking on the first side, you sorta flip over the edges a little bit to make the egg more round (so it looks like the plastic fake fried egg toys that come with those cute little plastic kitchens). Then it seems to be much easier to flip because there is less surface area and the edges are a bit thicker. Give it a try. Here is the recipe with my comments in brackets:

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 pound bulk breakfast sausage, such as maple sausage [They only sell it in sausages in my store, but I just split each one open and dump it in.]
1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
1 large red onion thinly sliced, divided [If you don't make the salsa, you will only need 3/4 of the onion, so I usually buy one medium sized one and chop the whole thing.]
2 teaspoons chili powder, 2/3 palm full
1 teaspoon ground cumin, 1/3 palm full
2 teaspoons ground coriander, 2/3 palm full
Salt and pepper
3 yellow vine ripe tomatoes, seeded and diced [I don't get this ingredient or the next 3 because I don't make the salsa (see above).]
1 small jalapeno pepper, seeded and chopped
2 to 3 tablespoons chopped fresh cilantro, a palm full
1 lime, juiced
1/2 cup chopped flat-leaf parsley, a few handfuls
1 cup grated manchego or extra-sharp Cheddar [They never have manchego at my store, but I really like the extra sharp Cheddar anyways.]
1 tablespoon butter
4 large eggs

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. [I tear up the sausage as I put it in the pan, mostly because I don't have the patience to stand there and break it up.] Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.

[Skip this next step if you bought salsa.] While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.

Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.

Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!

Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.


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