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Chicken Sausage and Sweet Potato Hash with Baked Eggs

Chicken Sausage and Sweet Potato Hash with Baked Eggs Related:   breakfast & brunch, gluten-free, meat, North America

Prep time: 8 minutes

Cook time: 40 minutes

Yield: 4 servings

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Warning: Don’t try anything too tricky—even eggs—if it’s late and you’re running on no sleep (up with the baby all night or cramming for exams), or your clothes dryer just broke, or your kid is in his fifth day of refusing to take a bath. Case in point; I was making over-easy eggs the other night for dinner, and one of the yolks broke mid-flip. I had a meltdown, almost cried, until Hubby said, “Now, everybody, give Mommy some space,” and pulled me back off the ledge. I really am crazy about breakfast for dinner. Back in the day, my mom used to take us to the diner around the corner, and she’d let us order Belgian waffles for dinner. The waitress would look at us like we were holding the menu upside down, but who cares? So while eggs, sausage and potatoes may be considered “breakfast food,” this is my book, and I say they are certainly acceptable as dinner fare. (Tell me I’m right.) Reprinted with permission from Joy of Kosher.

Ingredients

  • 2 tablespoons olive oil
  • 2 small sweet potatoes, peeled and cut into 1⁄2-inch cubes, or 1-2 russet potatoes
  • 1 medium onion, sliced
  • 1 medium red bell pepper, ribs and seeds removed, cut into 1⁄2-inch cubes
  • 1 medium green bell pepper, ribs and seeds removed, cut into 1⁄2-inch cubes
  • 4 cooked chicken sausage links, sliced 1⁄4 inch thick
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon paprika
  • 4 large eggs
  • Freshly ground black pepper

Preparation

Preheat oven to 400 degrees. Heat the oil in a large ovenproof skillet over medium-high heat. Add the sweet potatoes and sauté until browned, about 12 minutes. Add the onions and bell peppers and sauté until slightly softened, 6 to 8 minutes. Add the sausages, cumin, salt and paprika, and sauté 4 minutes. Make 4 wells in the mixture and crack an egg into each well. Transfer the skillet to the oven and bake until the sweet potatoes are tender and the eggs are set but the yolks are still soft, 10 to 12 minutes. Divide the mixture evenly among four plates, giving each person one egg with some hash. Sprinkle with pepper.

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