Is breakfast the best meal of the day? The answer is YES, thanks to chef Paul Lillakas’ mouthwatering recipe for a one-pan sweet potato and sausage hash that’s topped with caramelized onions, bell peppers, eggs, and more!
Not only is this dish bursting with flavour, but it’s also super easy to make—just how we like it. Go ahead and start your mornings off nice and easy by giving this dish a try.
INGREDIENTS
- 2 tbsp canola oil
- 16 breakfast sausage links
- 2 sweet potatoes peeled and diced
- 1 sweet onion peeled and diced
- 1 red bell pepper seeded and diced
- 1 clove garlic minced
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 4 packed cups baby spinach
- 4 extra large eggs
- green onions sliced
METHOD
- Heat large skillet over medium heat; add oil. Cook breakfast sausages, flipping occasionally, until browned. Move to plate.
- Add oil to pan; add sweet potatoes, onion and bell pepper. Cook, stirring frequently, until sweet potatoes are softened, about 10-12 minutes.
- Add 2 tbsp water, garlic, salt, paprika and pepper. Stir well. Add spinach; cook, stirring, until just wilted.
- Make 4 wells in sweet potato mixture; crack 1 egg into each well. Cover with lid and cook to desired doneness of eggs.
- Sprinkle additional pepper over eggs and top with sliced green onion. Serve immediately.