Description
This roasted sweet potato hash with poached eggs is a cozy and satisfying dish made with caramelized vegetables, savory sausage, and perfectly poached eggs. Great for breakfast, brunch, or dinner.
Ingredients
- 1–2 sweet potatoes
- 4 eggs
- 1/2 lb ground sausage
- 1/2 lb mushrooms
- 1 onion
- 1 jalapeno
- 2 tablespoons olive oil
- White vinegar (for poaching eggs)
- Salt and pepper to taste
- Fresh herbs or spices of choice
Instructions
- Microwave sweet potatoes (poked with a fork) for 5–10 minutes to soften, then dice.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes, mushrooms, onion, and jalapeno with olive oil, salt, and pepper. Roast for 20 minutes until tender and caramelized.
- While roasting, brown the ground sausage in a skillet until cooked through.
- Combine the roasted vegetables and sausage in a pan and keep warm.
- Heat a shallow pan of water to 160–180°F and add a splash of white vinegar. Crack in eggs and poach for 3–4 minutes until whites are set and yolks are runny.
- Divide the hash into bowls, top each with two poached eggs, and garnish with fresh herbs.
Notes
- Use turkey, chicken, or plant-based sausage as alternatives.
- Stir in spinach or kale for added greens and nutrition.
- Store hash without eggs for up to 3 days and poach eggs fresh before serving.
- Sweet potatoes can be roasted ahead and reheated.
- Use scallion tops and low-FODMAP sausage for a FODMAP-friendly version.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Roasting, Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 215mg
