Sweet potato hash

Step by Step

Preheat large ceramic non-stick deep skillet on high heat and swirl oil to coat.

Add onion and bell pepper; stir fry for 3 minutes, stirring often.

Add sausage, sweet potatoes, garlic powder, cumin, salt, red pepper flakes and black pepper.

Stir, cover, reduce heat to low and cook for 12-15 minutes, stirring a few times. Potatoes should be cooked but firm.

Add kale and stir.

Make 4 wells and crack an egg in each. Sprinkle with a pinch of salt, cover and cook for 5 minutes. Check a few times for desired doneness.

Sprinkle with green onion and serve warm.

Store: Refrigerate leftovers covered for up to 3 days. This hash is not crispy as I find it is hard to crisp up potatoes without a lot of oil or a lot of work. So refrigeration will not “ruin” the hash. Do not freeze.
Peel or do not peel sweet potatoes: Your choice whether you want to peel the sweet potatoes or leave the skin on (for that extra health boost).
Don’t shred potatoes: I don’t recommend using shredded sweet potatoes because the hash will turn out mushy.
Raw sausage: If your sausage is raw (mine was cooked), you can add it in with onion and pepper.

View nutrition facts