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Name: Sweet Potato Hash
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Southern
Ingredients: 5 tablespoons Extra virgin olive oil; 2 pounds sweet potatos peeled & cut into 1/2 inch cubes; 3/4 pound Italian sausages casing removed and coarsely crumbled; 1 cup onion chopped; 1 pound Sweet pepper seeded & cut into 1/2 in pieces; 1/2 cup Fresh Cilantro chopped; 1/4 teaspoon Ground black pepper; 6 large eggs

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INGREDIENTS

5 tablespoons Extra virgin olive oil
2 pounds sweet potatos ; peeled & cut into 1/2 inch cubes
3/4 pound Italian sausages ; casing removed and coarsely crumbled
1 cup onion ; chopped
1 pound Sweet pepper ; seeded & cut into 1/2 in pieces
1/2 cup Fresh Cilantro ; chopped
1/4 teaspoon Ground black pepper
6 large eggs

INSTRUCTIONS

1. Put oven rack in middle position and preheat oven to 200F

2. Heat 2 tablespoons oil in a 12 inch nonstick heavy skillet over moderately low heat until hot but not smoking, then cook sweet potatoes, stirring occasionally, until tender and browned, about 15 minutes.

3. Meanwhile, heat 1 tablespoon oil in a 9 to 10 inch heavy skillet over moderate heat until hot not smoking, then cook sausage, stirring occasionally and breaking up large lumps, until browned, about 8 minutes. Add onion and cook, stirring occasionally, until softened, 8 to 10 minutes, then add peppers and cook, stirring occasionally, until tender, about 5 minutes.

4. Add sausage mixture, cilantro, salt, and pepper to potatoes in skillet and toss to combine, then transfer to a large shallow serving dish and keep warm in oven while you prepare eggs.

5. Carefully break eggs into a bowl without breaking yolks.

6. Heat remaining 2 tablespoons oil in 12 inch nonstick skillet over moderate heat until hot but not smoking, then pour eggs into skillet and season with salt and pepper. Cook eggs, covered, until edges of whites are crisp and browned but yolks are still soft, 2 to 2 1/2 minutes. Slide eggs onto hash and serve immediately.

NOTES

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Sweet Potato Hash

5 tablespoons Extra virgin olive oil
2 pounds sweet potatos peeled & cut into 1/2 inch cubes
3/4 pound Italian sausages casing removed and coarsely crumbled
1 cup onion chopped
1 pound Sweet pepper seeded & cut into 1/2 in pieces
1/2 cup Fresh Cilantro chopped
1/4 teaspoon Ground black pepper
6 large eggs

1. Put oven rack in middle position and preheat oven to 200F
2. Heat 2 tablespoons oil in a 12 inch nonstick heavy skillet over moderately low heat until hot but not smoking, then cook sweet potatoes, stirring occasionally, until tender and browned, about 15 minutes.
3. Meanwhile, heat 1 tablespoon oil in a 9 to 10 inch heavy skillet over moderate heat until hot not smoking, then cook sausage, stirring occasionally and breaking up large lumps, until browned, about 8 minutes. Add onion and cook, stirring occasionally, until softened, 8 to 10 minutes, then add peppers and cook, stirring occasionally, until tender, about 5 minutes.
4. Add sausage mixture, cilantro, salt, and pepper to potatoes in skillet and toss to combine, then transfer to a large shallow serving dish and keep warm in oven while you prepare eggs. 
5. Carefully break eggs into a bowl without breaking yolks.
6.  Heat remaining 2 tablespoons oil in 12 inch nonstick skillet over moderate heat until hot but not smoking, then pour eggs into skillet and season with salt and pepper. Cook eggs, covered, until edges of whites are crisp and browned but yolks are still soft, 2 to 2 1/2 minutes. Slide eggs onto hash and serve immediately.

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Nutrition

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Serving Size: 1 Serving (423g)
Recipe Makes: 6 Servings

Calories: 572
Calories from Fat: 323 (56%)

Amt Per Serving		% DV

	Total Fat 35.9g	48 %
	Saturated Fat 11.1g	56 %
	Monounsaturated Fat 16.9g
	Polyunsanturated Fat 4.6g
Cholesterol 576.1mg		177 %
Sodium 677.3mg		23 %
Potassium 972mg		26 %
Total Carbohydrate 36g		11 %
	Dietary Fiber 6g	24 %
	Sugars, other 30g
Protein 27.1g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 572

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