I love to try and recreate dishes that I see at restaurants by tweaking the ingredients while still maintaining maximum flavor. I’ve transformed this sweet potato hash to be vegetarian and very spicy, yet still full of protein and fiber. This dish is pretty simple to prepare and is versatile in the sense that you could eat it for breakfast, lunch or dinner. Initially, I made this meal for dinner and then saved about half for lunch the following day (adding some black beans and corn and served over a bed of lettuce) because it is very filling.
- 1 medium sweet potato, washed, skin on & diced
- 1/4 white onion, chopped
- 1 link Mexican Chipotle Field Roast Sausage, chopped
- 1 whole egg
- Extra virgin olive oil
- Spices: salt, black pepper, garlic, cumin, paprika, oregano, cayenne
- Optional: feta cheese, salsa, avocado
- Dice sweet potato and place in medium bowl. Add a couple tablespoons of olive oil and a couple dashes of each spice (to your preference) and mix.
- Preheat oven to 425F degrees. Place foil on baking sheet and set aside.
- Spray medium sized pan & heat over low-medium heat. Add onion and cook for a couple minutes, until onion begins to soften.
- Add sweet potato. Cook for about 10-15 minutes, or until sweet potato begins to brown.
- Transfer sweet potato & onion mixture to baking sheet with foil. Place in oven.
- Put chopped sausage link into medium sized pan and cook for about 5 minutes, stirring occasionally.
- Remove sweet potato from oven and add to the pan with sausage (I added a little sriracha here) and mix. Cook for about 5 minutes or so, stirring mixture together. Place sweet potato hash into a bowl.
- Crack egg and cook in same pan sweet potato hash was in. This should only take a few minutes because the pan is heated. I cooked for about 1.5 minutes on one side, then flipped and cooked another minute or so.
- Top hash with egg and add feta cheese, salsa or chopped avocado. Enjoy!