Ingredients: (for 2 servings)
This is sort of a throw-it-all-in-there recipe. Not an exact measurement recipe. So you'll have to forgive the lack of specific measurements. Have more peeps... use more stuff.
- Half link of andouille sausage
- handful of chopped onions
- Water as needed (maybe 1/2 cup)
- Leftover roasted sweet potato slices (about 1 cup or so)
- 1 tsp Sambal Oelek (spicy Thai chili paste)
- 1 or 2 large eggs
- Fresh parsley, rough chopped
- crushed red pepper flakes
- There really is no trick to making a hash. So I'm going to "pretend" I did something spectacular here. Pull out your meat of choice. I used a jalapeño green onion flavored andouille sausage. Chorizo would work great. If you don't have a black iron skillet, use something heavy so you can get some good color on all of this.
- I'm not going to add ANY extra oil in this recipe. Cook the sausage until it's on it's way to getting brown, but not dry. Just a little color.
- Add in a good handful of chopped onions. I always keep a bag of chopped onions in the freezer for fast meal prep. As an additional perk, the frozen onions break down faster than the fresh ones.
- Since I'm not adding any oil to sauté the onions, I'm going to deglaze the pan with a couple ounces of water. As the water cooks out, I kept adding a couple ounces at a time until my onions were nice and soft and translucent.
- When the onions are mostly cooked, add in about 1 - 1 1/2 cup leftover roasted sweet potatoes. (These were straight from the fridge and had been roasted with EVOO, salt and pepper.) If you need to use raw potatoes, you could peel, cut, and microwave them until fairly tender. before adding them. *Don't forget to adjust the seasonings.
- To get this spicy party started, add 1 tsp of the Thai chili paste Sambal Oelek. You can add a different hot sauce if you'd prefer, but I like the flavors and acidity in this one a great deal.
- When things are pretty much all cooked and seasoned to my liking, I'm going to add the finishing touches. First, make a hole (or two) in the hash, and break your egg(s) right into the skillet very gently being careful not to break the yolk.
- While we wait for the egg white(s) to set, sprinkle the top of the hash with some fresh parsley and crushed red pepper flakes. Turn off the heat when the egg white is set and the yolk is still soft and runny. The richness of the yolk complements the starchy potatoes and the spicy sausage.
- Now go out and have breakfast on the back porch and watch the world wake up. With this hearty and healthy breakfast, you will be ready to go out and conquer whatever the day will bring!