Hearty sweet potato hash with caramelized onions, sausage, feta and poached eggs. A one skillet meal that can be enjoyed for breakfast, lunch or dinner.
- 1 tbsp Olive oil
- 1 Small yellow onion, thinly sliced
- 2 Sausage links (I used sweet Italian chicken sausage)
- 2 Medium sweet potatoes, cut into ¼ to ½ inch cubes
- 3 cloves minced garlic
- ¼ teaspoons Red pepper flakes
- 1 teaspoon Seasoning without salt
- ½ teaspoon Paprika
- Salt and pepper
- 4 Eggs
- 2 tablespoons Chopped parsley
- ¼ cups Crumbled Feta
Heat the olive oil in a skillet over low heat. Add the onions and caramelize, stirring occasionally, about 10 to 12 minutes. Remove the onions from the skillet and set aside. Increase heat to medium.
Cut the sausages into bite-sized pieces. Add the sausage pieces to the pan and cook well. Remove from skillet and set aside.
Add the diced sweet potatoes to the skill. Add 2 tablespoons of water and cover immediately to steam the potatoes. After 3 minutes, remove the lid and stir in the sweet potatoes. Continue cooking until the sweet potatoes are cooked through and have a light brown crust. Stir in garlic, red pepper flakes and sweet potato seasonings. Cook for another minute. Stir in caramelized onions and sausages. Remove from fire.
While the potatoes cook, bring a medium pot of water to a boil. Once boiling, reduce heat to simmer. Crack 1 egg into a small bowl. Carefully drop the egg into the simmering water. Let cook for 3 minutes. Remove the poached egg from the water using a slotted spoon. Place the egg on a plate lined with paper towel to absorb excess water. Repeat with the remaining eggs.
Sprinkle parsley and crumbled feta over the sweet potatoes. Garnish with poached eggs. Enjoy warm!