Whole30 Saucy Egg And Sweet Potato Hash Food
SOUTHWESTERN SWEET POTATO HASH WITH EGGS
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚ F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes.
- Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
- Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
- Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce.
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- Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position. You will use the oven at the very end to cook the eggs through.
- In a large cast iron skillet, heat up 2 tablespoons of the oil. One sizzling, add the sweet potatoes and stir to coat. Cook and stir, uncovered, until the outside of the potatoes begin to turn brown. Add 2 teaspoons of the seasoning and stir again. Cover the skillet and continue cooking until the potatoes are soft throughout. Be sure to take the cover off and give them a stir every 5 minutes so they do not burn. If they are too dry, add a bit more oil. This will take roughly 10-12 minutes.
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- Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the coconut oil to melt. Once sizzling, crumble the sausage into the pan, and stir while cooking to evenly brown. Sprinkle with a pinch of red pepper flakes.
- When sausage is about 3/4 of the way done, add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft and fragrant. Remove from heat and set aside until the potatoes are done.
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