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Sausage, Sage, and Sweet Potato Hash and Eggs

COOK TIME
25 mins
PREP TIME
15 mins
RATE THIS RECIPE
(3)
COOK TIME
25 mins
PREP TIME
15 mins
RATE THIS RECIPE
(3)

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic
  • 4-6 shallots
  • 2 sweet potatoes
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 5 maple chicken breakfast sausage links
  • 1 cup kale
  • 2 tablespoon fresh sage
  • 2 tablespoons parsley
  • 4 eggs
  • ½ cup gruyere cheese
  • Chef notes

    Make Sara Gore's delicious sweet potato, egg and sausage hash for a one-pot weekend brunch.

    Preparation

    Preheat oven to 400 degrees.

    Heat oil and butter in a large cast iron skillet over medium high heat.

    Add chopped garlic and shallots. Saute 15 - 20 seconds and add the potatoes. Season with salt, pepper, and paprika and mix through. Saute until soft and beginning to brown, about 10-15 minutes (depending on the size of your dice), stirring often with a wooden spoon.

    Add the sausage, kale, sage, and parsley and sauté another 5 minutes. Taste test! Check the seasoning and the doneness of the potatoes. Remember the potatoes will get a little darker in the oven.

    Make 4 “wells” in the hash and crack one egg into each well. Season each egg with a little salt and pepper and top with shredded gruyere cheese. If you like a slightly runny yoke, place the skillet under the broiler for about 2 minutes. If you like a harder yoke, place your skillet in a 400 degree oven for 4-6 minutes.

    Top with a sprinkle of fresh herbs and pinch of paprika. Divide among 4 plates, giving each serving an egg surrounded by a hash “nest.” Enjoy!