The Bite: Lazy Sweet Potato Hash Recipe

There’s few things that we love more than delicious brunch options, especially when they have an unexpected or uncommon mix of flavors. If you often opt for savory entrees, but appreciate your fair share of the sweeter things in life, this Lazy Sweet Potato Hash recipe is the perfect choice for your next at-home brunch reservation. We love the marriage of the sweetness of the sweet potatoes with the salty goodness from the sausage and garlic, plus the addition of delicious Brussel sprouts and onions to add some healthy veggies into the mix, this recipe is the perfect option to accompany your eggs, or with your eggs cooked right in, like the recipe instructs. What’s better, this is a healthy, protein-packed recipe that is sure to satisfy!

Lazy Sweet Potato Hash

*Gluten Free | Vegetarian

Prep Time: 10 Minutes | 6 Servings

Ingredients:

• 1 Bag of Cubed Sweet Potato from Frozen Section

• 1 Bag of Brussel Sprouts

• 1 Clove of Garlic

• 1 Package of Chicken Italian Sausage

• 1 Tablespoon Coconut Oil, Ghee or Olive Oil

• 1 Yellow Onion

• Pinch of Thyme, Parsely, Paprika, Salt + Pepper

• 6 Eggs

• ¼ of Parmesan Cheese

Directions:

1. Arrange a rack in the middle of the oven and heat to 450°F. Peel the onions and cut them in half lengthwise, then Cut the half-moons in half. Melt 1 tablespoon of the butter, ghee, or olive oil in a large skillet over medium-high heat. Add the onions and Lower the heat to medium and cook, stirring occasionally and lowering the heat further if they seem to be burning, until they are very dark brown and caramelized.

2. Place the sausage in another skillet and brown over medium-high heat, chopping it up. Cook the sausage until browned and beginning to crisp, about 10 minutes, set aside.

3. Line a rimmed baking sheet with aluminum foil or parchment paper. Place the sweet potatoes, Brussel Sprouts, onions, sausage, remaining 2 teaspoons salt, remaining 3 tablespoons of melted butter or oil, garlic, and a generous helping of black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.

4. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes.

5. Finish off with tossing in the parmesan Cheese and cracking each egg through the pan. Cook for a remaining 2-3 Minutes, watching the egg carefully. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.