Sweet Potato Breakfast Hash With Eggs

Name: Sweet Potato Breakfast Hash With Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium sweet potatoes peeled and cut into 1cm cubes; 7 1/16 oz turkey sausage casings removed; 4 large eggs; 2 cup baby kale roughly chopped; 1 medium red onion finely diced; 1 medium red bell pepper diced; 3 clove garlic minced; 1 1/2 tbsp olive oil divided; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 3/10 tsp chili flakes; 1/2 tsp sea salt; 3/10 tsp black pepper freshly ground; 2 tbsp fresh chives finely chopped, to serve

Cuisine:American

Course:Breakfast

15m prep 25m cook 40m ready

A hearty breakfast hash with sweet potatoes, turkey sausage, and kale, topped with eggs cooked until whites are set and yolks are soft.

Collect

Gather these ingredients - no prep needed yet.

4 large eggs
4.93 ml smoked paprika
2.46 ml ground cumin
2.46 ml garlic powder
1.48 ml chili flakes
2.46 ml sea salt

Prepare

2 medium sweet potatoes, peeled and cut into 1cm cubes
200 g turkey sausage, casings removed
473 ml baby kale, roughly chopped
1 medium red onion, finely diced
Dice 1 medium red bell pepper
Mince 3 clove garlic
22.2 ml olive oil, divided
1.48 ml black pepper, freshly ground
29.6 ml fresh chives, finely chopped, to serve

Let's Cook

Step 1.

Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat. Add the cubed sweet potato in a single layer and season with a pinch of salt, smoked paprika, cumin, garlic powder, and chili flakes. Cook for 8 to 10 minutes, stirring every 2 to 3 minutes, until the edges are golden and the cubes are just tender when pierced with a fork.
Step 2.

Push the sweet potato to the edges of the skillet and add the remaining half tablespoon of oil to the center. Add the turkey sausage meat, breaking it up with a wooden spoon as it cooks. Brown it for 4 to 5 minutes until cooked through with no pink remaining. If your turkey sausage or ground turkey is quite lean, it may not release much fat; that's fine, the olive oil handles the job.
Step 3.

Reduce the heat to medium. Add the red onion and red bell pepper to the skillet and stir everything together. Cook for 3 to 4 minutes until the onion softens and the pepper brightens in color.
Step 4.

Add the minced garlic and stir for 30 seconds until fragrant. Add the baby kale or spinach and fold it through the hash. It will wilt down within 1 to 2 minutes. Taste the mixture and adjust salt and pepper as needed.
Step 5.

Make 4 small wells in the hash using the back of a spoon. Crack one egg into each well. Season the eggs lightly with salt and pepper.
Step 6.

Cover the skillet with a lid or a large piece of foil and cook over medium-low heat for 4 to 6 minutes, until the egg whites are fully set but the yolks are still slightly soft.
Step 7.

Remove from the heat and scatter fresh chives or parsley over the top. Serve immediately straight from the skillet.