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Sweet Potato Sausage Hash

More snowy weather in Kansas City as we officially enter spring and I’ve got just the right dish!SwPplate

This time of year, I’m ready for bright, beautiful dishes with lots of color. But considering what I see outside, I’m craving a warm and hearty meal to eat by the fire. So my sweet potato and sausage hash has all the right elements.

Sunny egg yolks and creamy whites are baked into a bright background of roasted sweet potatoes. It’s pleasing to the eyes and to the palate.SwPbaked

You can make it light using a turkey sausage or kick it up a notch with a spicy Italian variety. If you’re doing this for breakfast or brunch, I would suggest a sage country sausage. I went for a healthier version using turkey and served it alongside some Balsamic Sautéed Brussels Sprouts.SwPot


  • 1 large onion, sliced
  • 2 tablespoons butter
  • 1.5 pounds sausage (pick Italian, chorizo, breakfast, sage or turkey)
  • 3 large sweet potatoes
  • 4 large garlic cloves, crushed and roughly chopped
  • 4 stalks rosemary, chopped
  • 8 stalks thyme, chopped
  • 3 tablespoons olive oil
  • 6-8 Large eggs
  • Kosher salt and freshly ground black pepper
    Parmesan cheeseSwPpan


Saute onions in butter (adding garlic after a couple minutes) until nicely browned. Dice potatoes and toss in olive oil and salt/pepper. Add onions/garlic and roast for 15 minutes in a 350 degree oven.

While potatoes are roasting, cook sausage in an oven-safe or iron skillet. Drain any excess fat.

Remove potatoes from the oven and mix into skillet with sausage. Add rosemary and thyme. Make 6-8 small “wells” in the mixture and crack an egg into each. Bake in oven for an additional 15 minutes.SwPclose

Top with parmesan cheese to serve.

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