Zutaten für Chili Sweet Potato Hash With Fried Eggs And Fresh Tomato Salsa
- Extra Virgin Olive Oil
- 1 lb breakfast sausage
- Sweet Potato
- 1 medium red onion, chopped
- 1 tablespoon chili powder
- Ground Cumin
- Ground Coriander
- Salt And Pepper
- Yellow Tomatoes
- Jalapeno Pepper
- Fresh Cilantro
- Lime, Juice Of
- Flat Leaf Parsley
- Manchego Cheese
- 1 tablespoon butter
- 2-4 large eggs
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Zubereitung von Chili Sweet Potato Hash With Fried Eggs And Fresh Tomato Salsa
- Preheat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil.
- Add 1 lb breakfast sausage and break it up with a wooden spoon. Brown for 3 minutes.
- Add 2 large diced sweet potatoes and 3/4 of the chopped red onion to the sausage. Season with 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon coriander, and salt and pepper to taste. Stir frequently and cook for 10-12 minutes, or until potatoes are tender.
- While the hash cooks, prepare the salsa: In a small bowl, combine 1 pint halved cherry tomatoes, 1 minced jalapeño, remaining 1/4 of chopped red onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, and salt and pepper to taste.
- Once the hash is cooked, stir in 1/4 cup chopped parsley. Transfer to a serving platter.
- Sprinkle with 1/2 cup shredded cheddar cheese and cover with aluminum foil to melt while you cook the eggs.
- Wipe clean the skillet. Return it to medium-high heat and add 1 tablespoon butter.
- Once melted, crack 2-4 eggs into the skillet. Season with salt and pepper. Fry to your desired doneness (or scramble if preferred).
- Transfer the fried eggs to the top of the hash.
- Top with fresh tomato salsa and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
14g
Fat
48g
Carbs
6g
