Delicious breakfast (or dinner) hash with tons of protein and Vitamin A! I made these one Sunday morning in my new mini skillets. This is a perfect dish for the winter time. It’s very filling and the skillets are a perfect individual portion size. This recipe yields two servings. Read below for full instructions!
Prep Time: 5 Minutes
Cook Time: 25 Minutes
One medium Sweet Potato
1/2 Red Pepper
1/2 Small onion
1 1/2 Links (Hot or Sweet) Chicken Sausage – I used the Thin & Trim Brand
Dice peeled sweet potato into small cubes less than a half inch thick. Lightly oil pan on medium-high heat and place sweet potatoes in first. When potatoes are soft, add in chopped onion and red pepper. Stir together and add in rough chopped chicken sausage links. Mixture will be done in 10-15 minutes total. Spoon hash into two mini skillets and crack and egg in the middle. Place skillets in oven (Preheated to 400) until eggs turn white or until desired doneness. I let them cook for 15 minutes and the yolks were cooked through. If you prefer runny yolks, 10 minutes should be perfect!