Chili Sweet Potato Hash with Fresh Salsa

Posted on September 14th, 2008, by Erin

So, I read this Rachael Ray recipe and thought it seemed like an interesting idea, but wasn’t totally convinced. After not knowing what to make for dinner this week, I decided it was finally time to give this a try. I’m glad I did! This was pretty quick, and very tasty. I scaled down the original recipe to make enough for 2 servings, and make my own pico de gallo recipe instead of using hers.

Pico de Gallo

2 tomatoes, chopped
2 jalepenos, deveined and seeded to your liking (the more seeds/veins you leave, the spicier it will be)
1/2 medium red onion, chopped fine
1/2 c. chopped cilantro
1 clove garlic, crushed
1 Tbs lime juice (maybe a little more)
salt and pepper to taste

Mix all of that together and let it sit while you get everything else ready.

1/2 lb breakfast sausage, casings removed (or just buy bulk, but turkey doesn’t come that way)
1 medium sweet potato
the other half of your red onion from pico de gallo
2 tsp chili powder
1 tsp cumin
2 tsp ground coriander
shredded sharp cheddar cheese
3 eggs, any way you like them (only scrambled for me, folks, but if you’re into something else, please be my guest)

Peel and half your sweet potato, then cut into half moons. Set potato to parboil (by putting it in a pan with a little bit of water and letting them simmer for about 5 minutes.) While those are contemplating their existence, cook your sausage over medium high heat until brown and crumbly. Add mostly cooked potatoes, red onion, and spices. Let cook for about 7 minutes or until potatoes are cooked through and onions are starting to become soft. Sprinkle with cheese and let stand a few minutes while you fry up your eggs. Hash, then eggs, then salsa. Ta da!