Weekends are for lazy mornings and breakfast hashes. I like to sleep-in at least one day on the weekend, just wake up on my own, no alarm. And then I drink coffee and read while Kris cooks me breakfast (haha, okay, not always, but sometimes it works out this way 🙂 ). Kris is better at making breakfast than me, so I can usually sweet talk him into making something amazing. Lately he’s been making breakfast hashes. And this sweet potato hash has been my favorite, so I thought I’d share.
Kris and I are now totally in a routine where he makes us a breakfast hash on either Saturday or Sunday. He has perfected the crispy potatoes and perfectly melted, slightly crisp cheddar cheese. I, on the other hand, am not so good at making breakfast hash, so the task falls to Kris. A few weeks ago I asked him to try making it with sweet potatoes instead of russets. The sweet potatoes are a little more tricky to get browned but I love the flavor combo of a sweet potato hash with sausage, cheddar cheese, and eggs.
If we don’t sleep-in on the weekend, we go to CrossFit. Honestly, I can still sleep-in and go to CrossFit. It is possible to do both. They have 8am, 9am, and 10am classes on the weekends. So I can sleep till 9am and make it to the 10am class. And really, I don’t need to sleep-in until 9am….but sometimes it happens and then I feel awful the rest of the day, like I got to much sleep. So I try to wake up by 8am on the weekend. But there is something to be said for sleeping-in, waking up without an alarm, and then not having to go anywhere or do anything right away.
Even when we do go to CrossFit on the weekends, Kris will still make a breakfast hash after we workout. The perfect post workout, recovery brunch. I’m hooked on the sweet potato hash. Kris not so much, he likes russet potatoes better. You have to watch the sweet potatoes pretty close to keep them from getting burned and overcooked. But these are worth the effort. I seriously love the slight sweetness from the sweet potato with the savory sausage and cheddar cheese. So I highly recommend you make a sweet potato hash this weekend. And sleep-in too, if you can! 🙂
- 2 small/medium Sweet Potatoes, peeled, cut into 1/2-inch pieces (~2 1/2 cups total)
- 1/3-1/2 pound Hot Italian Sausage, (or bacon)
- 1 tbsp Butter
- 1/2 Red Onion, diced
- 1 Jalapeno, minced, seed removed if desired
- 1/2 cup Cheddar Cheese, shredded
- 4 Eggs
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Cayenne Pepper (optional)
- Chives, to garnish
- Sour Cream
- Hot Sauce
Heat skillet (preferably a cast-iron) over medium heat. Add sausage and cook until brown, about 5 minutes.
Add in onion, jalapeño, salt, and pepper to the browned sausage. Cook another 3-5 minutes, until onion is soft. Remove from heat and transfer sausage mixture to a paper towel lined plate.
Add salt, pepper, and optionally add cayenne pepper to your sweet potatoes
Heat skillet to medium-high heat and add butter to the pan. Once the butter melts, add the cubed sweet potato. Stir frequently and pay close attention so you don't burn the sweet potato. If the edges seem to be turning black fast, turn the heat down to medium. This should take about 10-15 min, or until potatoes are no longer crunchy in texture when eating.
When potatoes are no longer hard in texture, turn the temperature down to low, and thoroughly mix in sausage, jalapeño, and onion mixture. Once all is mixed, do not stir anymore. This is the part to make a nice crispy hash bottom. After about 5 minutes top with your shredded cheddar, and make sure some of the cheese is directly touching the skillet to get that crispy cheese. Allow to cook for another 5 minutes, or until the bottom is nice and crispy.
Note: If it seems like the hash is getting too crisp, or starting to turn black, then just remove the pan from heat, but allow to sit for 5-10 minutes. As the pan slowly cools (especially if you're using a cast iron) it will still crisp the hash, but slower.
While the hash is crisping, heat olive oil in another skillet over medium heat to fry your eggs. Crack your eggs into the skillet once it's hot and cook your eggs to desired doneness: sunny-side up, over easy, over medium, over hard.
After hash is crisp, use a stiff spatula (I like a nice metal one for cookies) to dislodge hash from the pan and set the hash onto a paper towel to remove excess grease. Divide hash evenly and serve onto plates, and then top with fried eggs, sour cream, and hot sauce of your choice. Enjoy!