Sweet Potato Breakfast Hash

This breakfast recipe was a happy accident in my kitchen during last week's 7-Day Breakfast Challenge.

On Tuesday morning (day 2), I woke up with no plan for breakfast, but I had a fridge full of leftovers and had to post something amazing to show these ladies how FLFs do breakfast.

I had leftover roasted sweet potatoes in the fridge from dinner the night before, along with half a red onion, a bell pepper, and a couple links of chicken apple sausage. I wasn't following a recipe, but I knew these were all ingredients that would work well together, so I grabbed a large skillet and started slinging because that's what one does with hash.

How to take breakfast hash to the next level? Put an egg on it. Two preferably. 

I topped mine with two poached eggs because it was still Tuesday, motivation was high, and I wanted to show these Breakfast Challenge babes how Team FLF rolls when a challenge is on. On my normal breakfast days? Are you crazy? No poaching eggs. Fried eggs would be easier, faster, and still 100% delish! (BTW: they key is runny yolks!)

I loved this breakfast. It was the perfect blend of protein, fat, and carbs for me. Several of our Breakfast Challenge ladies made it more than once! I was also so pumped up by our Breakfast Challenge that I even whipped out my big-girl camera and snapped a photo of this killer breakfast before it ended up in my belly:

Sweet Potato Hash.jpg

INGREDIENTS

1 Tbs. olive oil

1 red, orange, or yellow bell pepper, chopped

1/2 red onion, chopped

2 c. roasted diced sweet potatoes

2 links chicken sausage (I used Aidell's Chicken-Apple Sausage), diced

2 eggs per person, poached or fried

sea salt and pepper, to taste

Hot sauce like Cholula, if desired

DIRECTIONS

1. Heat a large skillet over medium heat. Add chopped onion and bell pepper and sauté until soft, stirring frequently, for about 5 minutes.

2. Add sweet potatoes and chicken sausage. Cook until sweet potatoes are heated through and the chicken sausage starts to brown and caramelize. 

3. Place 1 c. of hash onto serving plate or bowl and top with two eggs. Top with hot sauce if desired.