Looking for a dish that effortlessly transitions from a hearty breakfast to a satisfying lunch or a light yet flavorful dinner? This Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa is the answer. Combining the comforting warmth of spiced sweet potatoes and savory sausage with the bright freshness of a quick tomato salsa and the richness of a perfectly fried egg, this recipe offers a complete and delicious meal any time of day. Simple to prepare and packed with flavor, it’s a versatile option that’s sure to become a favorite in your rotation.
Recipe Summary:
- Skill Level: Easy
- Total Time: 40 minutes
- Preparation Time: 15 minutes
- Cook Time: 25 minutes
- Yields: 4 servings
Ingredients:
- Extra-Virgin Olive Oil: 2 tablespoons (approximately two rotations of the pan)
- Bulk Breakfast Sausage: 1/2 pound (consider using a flavorful variety like maple sausage)
- Sweet Potato: 1 medium (scrubbed, halved lengthwise, then thinly sliced into half-moon shapes)
- Red Onion: 1 large (thinly sliced, divided for use in different stages)
- Chili Powder: 2 teaspoons (roughly two-thirds of a palmful)
- Ground Cumin: 1 teaspoon (about one-third of a palmful)
- Ground Coriander: 2 teaspoons (approximately two-thirds of a palmful)
- Salt and Pepper: To taste
- Yellow Vine-Ripe Tomatoes: 3 (seeded and diced)
- Jalapeño Pepper: 1 small (seeded and finely chopped)
- Fresh Cilantro: 2 to 3 tablespoons (chopped, approximately a palmful)
- Lime: 1 (juiced)
- Flat-Leaf Parsley: 1/2 cup (chopped, roughly a few handfuls)
- Grated Cheese: 1 cup (either Manchego or extra-sharp Cheddar)
- Butter: 1 tablespoon
- Large Eggs: 4
Directions:
- Prepare the Hash: Preheat a large nonstick skillet over medium-high heat. Add about 2 tablespoons of olive oil (roughly two turns of the pan). Add the bulk breakfast sausage, breaking it into small pieces with the back of a wooden spoon. Brown the sausage for 3 minutes.
- Add Vegetables and Seasoning: Incorporate the thinly sliced sweet potatoes and three-quarters of the chopped red onion into the skillet with the sausage. Season generously with the chili powder, cumin, coriander, salt, and pepper. Stir frequently and cook for 10 to 12 minutes, or until the sweet potatoes are tender.
- Make the Salsa: While the hash is cooking, prepare the salsa. In a small bowl, combine the diced tomatoes, chopped jalapeño pepper, the remaining chopped red onion, chopped fresh cilantro, and the lime juice. Season the salsa with a little salt and pepper.
- Finish the Hash: Once the hash is cooked, stir in the chopped flat-leaf parsley. Transfer the hash to a serving platter and sprinkle the grated cheese over the top. Cover the platter loosely with aluminum foil; the residual heat will melt the cheese while you cook the eggs.
- Cook the Eggs: Wipe the skillet clean and return it to the stovetop over medium-high heat. Add the butter. Once the butter has melted, crack the eggs into the skillet, spacing them apart. Season the eggs with a little salt and pepper. Fry the eggs to your preferred level of doneness. (Alternatively, you can scramble the eggs if you prefer.)
- Serve: Gently place the fried eggs on top of the prepared hash. Spoon the fresh tomato salsa over the eggs and serve immediately.
Whether you’re starting your day with a flavorful boost, enjoying a quick and satisfying midday meal, or winding down with a comforting dinner, this Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa delivers. Its balanced flavors and textures make it appealing for any occasion, proving that delicious and versatile cooking can be easy and accessible. Enjoy this adaptable dish whenever the craving strikes!