We all need “go-to” meals for those busy days and exhausted nights, right? And with cooler weather upon us, there’s a definite need for hearty, comfort meals that taste as though they took a very long time to cook (but didn’t!).
This warming one-dish hash is made in a skillet and brings that comfort to the table from start to finish in under 45 minutes. It’s loaded with heady aromas that come from the smokiness of the link sausage to the sweet potatoes that are slightly caramelized with a roasted flavor, a perfect way to use up Thanksgiving leftovers.
The secret is in the cooking technique, which utilizes the flavors that come naturally from the smoked sausage and vegetables. It’s all about the heat level, starting out at a higher heat and gradually lowering the flames each time an additional ingredient is added. All this happens in a matter of minutes with the added bonus of no broilers to heat up and no extra pots for boiling.
The colorful red peppers and orange sweet potatoes are served topped with poached-style eggs. Simply crack the eggs over the sweet potato mixture near the end, cover, cook briefly and you’ll have tender whites and runny yolk all in one dish!
Add a bagged salad if you like and have a delicious brunch or breakfast-for-dinner on the table in no time.
- 8 ounces smoked sausage (cubed)
- 1 tablespoon olive oil
- 1 large red bell pepper (coarsely chopped)
- 1 cup onions (chopped)
- 2 garlic cloves (minced)
- 1 pound sweet potatoes (peeled and cut 1/2-inch cubes)
- 1/2 teaspoon salt
- 4 large eggs
- 2 tablespoons fresh parsley or cilantro (chopped)
- Black pepper (to taste)
Gather the ingredients.
Heat a large skillet, preferably cast iron, over medium-high heat until hot. Add the sausage, cook 2 minutes or until just beginning to lightly brown.
Add the onion and bell pepper and cook 5 minutes or until the onions are browned on edges, stirring occasionally.
Reduce the heat to medium, stir in the garlic, potatoes, 1 tablespoon of the oil, and the salt. Cover and cook 10 minutes or until the potatoes are tender, stirring frequently.
Reduce the heat to low, crack each of the eggs over the potato mixture, cover and cook 5 minutes or until the egg whites are just set.
Sprinkle with the parsley and black pepper.
Serve immediately and enjoy!