Best Chili Sweet Potato Hash With Fried Eggs And Fresh Tomato Salsa B L Or D Meal Good For Breakfast Lunch Or Dinner Recipes

Chili Sweet Potato Hash With Fried Eggs and Fresh Tomato Salsa image

Provided by smiles4u

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1/2 lb bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
1 large red onion, thinly sliced divided
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons ground coriander
salt and pepper
3 vine ripe yellow tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2 -3 tablespoons chopped fresh cilantro
1 lime, juice of
1/2 cup chopped flat leaf parsley
1 cup grated manchego cheese or 1 cup extra-sharp cheddar cheese
1 tablespoon butter
4 large eggs

Steps:

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes.
Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

Nutrition Facts : Calories 430.8, Fat 31.5, SaturatedFat 9.7, Cholesterol 241.3, Sodium 605.6, Carbohydrate 18.2, Fiber 4, Sugar 3.6, Protein 20.5

Sweet Potato Hash with Fried Eggs image

Provided by Nancy Fuller

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

3 sweet potatoes (about 2 1/2 pounds)
3 tablespoons olive oil
3 cloves garlic, chopped
1 onion, diced
1 red bell pepper, diced
Kosher salt and ground black pepper
4 cups baby spinach
1 tablespoon butter
4 eggs
8 fresh basil leaves, torn or chopped
1/4 cup grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.