Sweet Potato Hash
Time: 60 minutes
Servings: 4 servings
Ingredients
- 1 Lb Sweet Potatoes, (2-3 medium) diced
- 2 tsp White Wine Vinegar
- 2 tsp Kosher Salt, divided
- 8 oz Fresh Italian Sausage
- 2 T Olive Oil
- 2 Red Bell Peppers, diced
- 3 Green Onions, chopped
- 1 C Black Beans, rinsed (pre-cooked)
- ½ tsp Sriracha
- ¼ tsp Ground Black Pepper
- 4 Large Eggs
Instructions
- Preheat the oven to 400°.
- Dice potatoes into 3/4” pieces. Put them into a saucepan and cover with 2” of water.
- Add vinegar and 1½ tsp salt, bring to a boil, then simmer for 5 minutes until fork tender.
- Drain and set aside.
- Heat a large skillet over medium heat. Add sausage and cook for 6-8 minutes, breaking into pieces until browned. Remove and set aside.
- Add 1 T oil and bell peppers in the same skillet. Cook on medium-high for 4 minutes until soft.
- Stir in the drained sweet potatoes and cook for 6-8 minutes until lightly browned. Add sausage back to the skillet.
- Mix in half of the green onions, black beans, sriracha, black pepper, and ½ tsp salt. Cook for 2 more minutes.
- Make 4 wells in the mixture and crack an egg into each well.
- Place the skillet in the oven and bake for 10-15 minutes, depending on your preferred egg doneness.
- Top with remaining green onions and serve immediately.
Go Rogue by adding diced avocado and shredded cheese on top before serving.
Want The Rogue Chef to make a delicious meal for you? Contact us at www.TheRogueChef.com.