Ingredients for 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chili Sweet Potato Hash With Fried Eggs And Fresh Tomato Salsa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 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
