This super easy entree is one that comes together in a flash but packs a powerful flavor punch. The sweet caramelized sweet potato, hot spot of jalepeno, savory sausage and runny egg make a delicious dish that satisfies any comfort food craving. I like to serve this along with a bunch of greens like sauteed kale or spinach and sometimes some stir-fried or baked tofu. (And for those of you looking to make this vegan, subsitute the sausage with a vegan sausage variety and just pass on the fried eggs). Add more jalaepno or less, add a bit of cayenne to heat it up more, or even add in some cumin for a delightfully different flavor.

See Also

Delicious Dairy-Free Cornbread for Everyday

Creamy Vegan Kale Soup

Super Easy Lemon Chicken Recipe

Ingredients

• 3 T. olive oil
• 2 spicy Italian sausage links (I often use reindeer sausage for this one, actually), chopped
• 2 large sweet potatoes, peeled and chopped into small ¼”- ½” cubes
• 1 yellow onion, diced
• 3 large jalapenos, ribbed, seeded, and diced
• Sea salt
• 1 T. dairy-free soy margarine (see my favorite butter substitutes)
• 4 large eggs
• Sea salt and pepper to test
• Cayenne pepper, to taste (optional)

• Prep Time: 20 minutes
• Cook Time: 20 minutes

• Total Time: 40 minutes
• Yield: 4 servings

Preparation

 1. Make the hash. Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the sausage and cook for 2 minutes, flipping and stirring the sausage, or until the sides of the sausage have browned slightly. Add the chopped sweet potato, onion, and jalapeno to the pan and cook, stirring often with a large spatula but allowing the sweet potato to caramelize a little. Once the sweet potato is tender but still firm, add a sprinkling of sea salt, stir, and remove from heat.

2. Fry the eggs.  Place a non-stick skillet over medium-high heat. Once the pan in hot, add the dairy-free soy margarine and swirl the pan to coat. Crack the eggs into individual bowls or cups, then add these to the pan. Once the edges start to firm and just begin to brown, add about 1 T of water to the lid and cover the eggs. Cook for 30 seconds or so longer, then remove from heat immediately.

3. Serve. Portion the hash onto 4 plates or bowls, and add a fried egg on top of each. Add salt and pepper (even a dash of cayenne pepper, if you like it spicy) to taste. 

 **This recipe as written is suitable for dairy-free, gluten-free, lactose-free, and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).