I used to make this dish with Applegate chicken sausage, which is pretty delish, but once I laid eyes on a homemade pork Andouille sausage from a farmer at my local farmer’s market, I knew I had to try it with the real thing.
The runny egg yolk acts as a “sauce” for the entire dish. Oh so scrum-dilly-umptious. I know you’re technically supposed to cook your eggs all the way through during pregnancy, but I don’t worry about that too much when using pasture-raised eggs.
Sweet Potato and Sausage Hash with Fried Egg
Time: approximately 30 minutes
- 1 large sweet onion, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 cloves garlic, minced
- 4 links pork Andouille or chorizo sausage (best quality available), casings removed (about 1 pound)
- 1 tsp. cumin
- 1 tsp. paprika
- Sea salt
- Fresh ground pepper
- Butter, for frying
- Eggs, for serving
Heat 1 tablespoon butter in a LARGE stainless steel saucepan or pot over medium heat. Add onion and sauté for 5 minutes, stirring occasionally. Add sweet potatoes, garlic, and sausage. Crumble sausage with a wooden spoon. Season with cumin, paprika, and a dash of salt and pepper. Sauté for 15-20 minutes, stirring occasionally, until potatoes and onions are tender and pork is cooked through.
Meanwhile, in a separate non-stick skillet, warm 2 tsp. butter over low heat. Crack egg over the pan and fry over low heat for 4-5 minutes or until whites are cooked through and yolk is still soft (“sunny-side up style”). Repeat as necessary with additional eggs.
Transfer hash to a plate and carefully slide fried egg on top. Season with fresh ground pepper and serve.