Sweet Potato Hash With Sausage And Egg Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, cook sausage and sweet potatoes over medium-high heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles., Add apples, cranberries, pecans and salt; cook and stir 4-6 minutes longer or until potatoes are tender. Remove from pan; sprinkle with green onions. Keep warm., Wipe skillet clean and coat with cooking spray; place skillet over medium-high heat. Break 1 egg at a time into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set, if desired. Serve with hash.

Steps:

• In a large nonstick skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Stir in sweet potato, onion, chili powder and 1/4 teaspoon each salt and pepper. Cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted., Meanwhile, in another nonstick skillet, heat butter over medium-high heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, covered, 5-6 minutes or until whites are completely set and yolks just begin to thicken. If desired, carefully turn eggs and cook second side to preferred doneness. Sprinkle with the remaining salt and pepper. Serve hash with eggs and, if desired, salsa.

Steps:

• Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Melt the butter in a skillet over medium-high heat. Lower the heat slightly and cook the onions for about 30 minutes, lowering the heat if they seem to be a very dark brown. Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for at least 15 minutes, and quite crispy. Drain excess fat. While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper. When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned. Refrigerate the cooled hash for up to 5 days. To serve: Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper. Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.) Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.