Sunday, November 17, 2013

Paleo Eggs, Sausage & Sweet Potato Hash

Hash is what happens when I realize I have random things in the kitchen that need cooking. Today I pulled out salsa, cilantro, peppers and a sweet potato. Things clearly took a Mexican turn...

The great thing about making hash is that it doesn't have to look pretty. Chop, cook and you are good to go! Any protein would work here, and a mix of vegetables would jazz things up as well. I like to include zucchini when I have some on hand, and other root vegetables are always a nice inclusion too.

Paleo Eggs, Sausage & Sweet Potato Hash

olive oil
1 lb. spicy chicken sausage, removed from casing
2 small sweet potatoes, peeled and cubed
2 bell peppers, seeded and diced
1 medium yellow onion, chopped
4 chopped garlic cloves
1 tsp. paprika
1/2 tsp. cumin
salt & pepper
4 eggs
cilantro and salsa, for serving

Preheat oven to 400.

Cook sausage in an oven-proof skillet, using a wooden spoon to break it up. Remove and set aside.

If you don't have enough grease from the cooked sausage, add some olive oil to the skillet. Add sweet potatoes and cook over medium heat until starting to brown (about 10 minutes). Add pepper, onion and garlic and cook for another 5-10 minutes or until soft.

Add paprika, cumin, salt, pepper and cooked sausage to skillet. Stir to combine. Make 4 wells in hash mixture and crack an egg into each.

Put skillet in oven and bake for 12-15 minutes, depending on how firm you like your eggs. Serve with cilantro and salsa.