Sweet Potato Hash + Eggs

Fall is (almost!!…come on, weather! Cool down, would ya?) here and I couldn’t be more thrilled! It makes me smile just thinking about it! If I HAD to choose, it’d be my favorite season – it’s full of too many things I love (both food and non-food things): root vegetables, every kind of pumpkin food, squash, the weather cooling down and being able to wear scarves, boots, and sweaters (because here in LA, we’ll take every opportunity we get to act like we have seasons like the rest of the country!), leaves changing colors, Thanksgiving spent with family and friends, and of course, prepping for Christmas (my absolute favorite holiday)! It’s just a magical time of year, and what better way to bring in the season than to make a savory sweet potato hash for Sunday brunch?

I’ve made versions of this sweet potato hash several times before, but it’s always a little different – sometimes I put apple in it, but this time I didn’t. Sometimes I use prosciutto, or bacon, but this time I used what I had on hand – some mild chicken Italian sausage. (Italian sausage is kind of an obsession of mine – I use it all the time and in various ways…you’ll see…)

This can be eaten on it’s own, or as a side dish. I like to eat it under a fried egg or two! Enjoy!

BTW: I’ve been on the Whole30 diet, and this meal is Whole30 friendly!!
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Sweet Potato Hash and Eggs

Serves 2, plus leftovers, enough for 3-4 more servings of the hash.

Ingredients:

• 2 Japanese sweet potatoes (or any kind of sweet potato)
• 1 medium brown onion
• 1 yellow bell pepper
• 4 chicken Italian sausage links, casing removed
• a handful of fresh thyme (about 8-10 sprigs)
• a handful of mixed baby kale (or any other kind of kale)
• 2 eggs
• olive oil
• salt and pepper

Directions:

Start by chopping the sweet potatoes (I leave the skin on, but peel them, if you prefer), onion, bell pepper, and sausage into about ½” cubes/pieces. Begin browning the sweet potatoes (they need a little longer to cook) in a large skillet coated with several tablespoons of olive oil on medium high heat. Season with salt and pepper. While the potatoes begin to brown, take the thyme leaves off the stems and chop finely, and then chiffonade (finely cut) the kale, stirring the potatoes every once-in-awhile so they don’t burn. Add the onion, bell pepper and sausage to the potatoes and season again with salt and pepper. Brown for 5-6 mins, and then add the kale and thyme, and cook for about another minute or two.

In the meantime, heat a small frying pan on medium high and then spray with cooking oil (I use Trader Joe’s coconut oil cooking spray) once it is hot. Fry an egg (or two) in the pan to your desired level and then serve on top of a few spoonful’s of the hash. Dig in!

Happy (almost) Fall, everyone!

Please note: a dish was harmed in the making of this blog post… 🙁 My cell phone fell onto one of my favorite dishes! Thankfully, it wasn’t a family heirloom…but it was still very sad and made me want to drown my sorrows in every last bit of egg, hash and coffee I could fit in my belly. This is real life. RIP, my sweet little flower dish.