This has quickly become one of my favorite breakfasts (or lunches or dinners, for that matter). It’s a fast, flavorful, high-protein dish with just enough kick from the spicy Andouille sausage and jalapeño. Serve it with some seared spinach or steamed broccoli with lemon and you’ll have an easy, healthy meal that will keep you satisfied for hours.
If you’re in a rush and need to eat on the go, scramble your eggs right into the hash and tuck it into whole wheat tortillas or pita pockets for a unique take on the breakfast burrito.
Note: If you’re not a fan of Andouille, this hash will accommodate just about any other kind of sausage as well. I’ve enjoyed it with garlic-cilantro chicken sausages, kielbasa and even vegetarian chorizo. Feel free to be creative.
1 tbsp extra virgin olive oil
1 large or 2 small sweet potatoes, scrubbed and diced into ½-inch pieces
1/2 medium onion, diced
1 clove garlic, minced
1 link Andouille sausage, diced
1/2 jalapeño, diced (remove the seeds and veins if you want to cut some of the spiciness)
salt and pepper to taste
2 scallions, sliced
1 handful fresh cilantro, chopped
2 eggs, cooked as desired (I prefer poached or sunnyside-up)
Heat the oil in a large frying pan over medium-high heat.
Add the sweet potatoes and spread out so they cook evenly.
Let cook, stirring occasionally, for 7-8 minutes, until they begin to soften and develop a bit of color.
Add the onion, garlic, sausage and jalapeño and stir well.
Let cook, stirring occasionally, until the sausage begins to brown and the onions become quite flavorful (this is a good time to start your eggs).
Season hash with salt and pepper to taste.
Stir the scallions and cilantro into the hash and remove from heat.
Divide the hash between two plates and slide an egg on top of each.
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.