Ingredients
- 1 cup sweet potato cubed (125g)
- 1 tablespoon olive oil
- 1/2 small onion chopped
- 2/3 cup red pepper thinly sliced
- 2 teaspoons garlic minced
- 2 links chicken sausage sliced
- Salt and pepper pinch of each
- 1/2 cup reduced-fat shredded cheddar cheese (omit for Paleo/Whole30)
- 2 eggs
For topping:
- Buffalo sauce drizzle
- 1 green onion chopped
Instructions
- Heat your oven to 400°F.
- Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork-tender, about 3-4 minutes. Drain and set aside.
- In a large ovenproof pan, heat the olive oil on medium heat. Cook the potatoes, onion, and red pepper until lightly golden and soft, about 4-5 minutes.
- Add the garlic, chicken sausage, salt, and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.
- Sprinkle the grated cheese onto the potato mixture, and stir to mix the hash.
- Make two wells in the hash and crack the eggs into them gently. Cover and place into the oven until the eggs are cooked to your liking. I like my yolks runny, which took about 4-5 minutes.
- Drizzle with Buffalo sauce and chopped green onion, and serve hot.