Spicy Sweet-Potato Hash with Chicken Sausage and Poached Eggs

This has been a brunch staple for quite some time. It’s sweet, spicy and down right delicious. Can be a great meal for breakfast, lunch or dinner. Give it a try and you will understand!

Yields: 6 Servings

Ingredients

• 2 Tbsp Extra Virgin Olive Oil

• 2lbs. Al Fresco Sweet Apple Chick Sausage (Sliced)

• 2 Sweet Potatoes (Shredded)

• 1 Thinly Sliced Onion

• 1 Clove Garlic (minced)

• 1 Tbsp Butter

• 1 Tbsp Chipotle Peppers (minced)

• 1 Tbsp Thyme

• 6 Eggs (poached)

• 3 Tbsp White Vinegar

• Salt & Pepper to taste

Instructions

1. Heat 1 Tbsp of the olive oil in a saute pan over high heat. Add the sausage and fry until brown, remove and set aside. Shred the sweet potatoes with a box grater or food processor.

2. Heat the remaining oil in the pain that the sausage was cooked in. Add the onions and garlic, and cook until lightly browned. Squeeze out the extra water in the potatoes. Add them to the pan along with the butter, peppers and thyme. Season with salt and pepper and cook on medium heat for 10 minutes. Flip the hash over and cook until crisp, about 10 minutes. Add the sausage back into the hash and toss to combine.

3. Fill a saute pan three-quarters of the way with water. Add 1 Tbsp of salt and vinegar and simmer. Crack the eggs into the water and poach for 3 minutes. Remove. Place hash onto plates and top with poached egg.

Notes

We often add chopped spinach into the mixture to get a little extra leafy greens into our diet. Enjoy!