Spicy sausage hash with a touch of sweet. Because I’ve been on a sweet potato kick lately, and this hash sounded like a great way to totally switch up the flavors with a little sausage and a southwest kick from a bit of adobo sauce.
The best hash skillets
Gather round. It’s time to start dishing out some big family-style breakfasts to fuel you through the cold days ahead. Let’s get busy. There is a lot to be done. From tree hunting to candle lighting this is the season for non-stop family entertaining.
Making skillet hash quick and convenient
Hosting, wrapping, cleaning, cooking. It’s a lot to juggle on top of the normal 9 to 5. So, even with that nearby pile of cookies staring you down, remember, the most important meal of the day is all about eating right, and eating well. Don’t let that sugar rush send you into fits of manic hyperdrive.
Use a sweet and spicy sausage
Keep your cool and dish out this hearty sweet and spicy sausage hash to kick the day off right.
Sure, bacon is the candy of meats and all. It’s quick and easy. But there is something about breakfast sausage that I am a sucker for every single time.
So, when I started thinking about all the things I wanted to make for me and mine with this sausage I was quickly overwhelmed with ideas. First, plain jane eggs with sausage on the side is kind of a man’s meal right there. Then there’s a runny egg biscuit sandwich with a sausage patty shoved all up in the middle.
Or breakfast tacos (might be coming soon on the site… just saying), that whole toad in the hole breakfast thing I’ve been dying to make, and a filling breakfast casserole or two.
A few tips on making great hash
Great hash is all about a few things.
- Make sure the skillet is nice and hot. This helps avoid the moisture preventing a nice browning
- Chop all your ingredients down to roughly the same rough cut size. This helps putting bites on the fork easier.
- Add the ingredients to take the longest to cook first, so you have everything arrive at perfect doneness together.
- Stir, stir, stir. Make sure all the sides of all the different hashed up bits and bites get browned all around. The browning is the key to the flavor. That caramelization is what binds all the flavors together – No matter what you put in there.
Leftovers are the key to great hash recipes
Lingering leftovers from Thanksgiving or other holiday feasts? Use them and totally switch up the flavors with a little southwest kick from a bit of adobo sauce. The maple brings a touch of sweet and the avocado cream blends with my runny egg yolk in a heavenly blend of all things carnivore for breakfast.
How do you like your sausage?
I am all about using my leftover meat with some potatoes and eggs for breakfast. These hash creations are going to have you eager for the morning!
If you’ve tried my Sweet and Spicy Sausage Hash or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Sweet and Spicy Sausage Hash with Chipotle Avocado Cream
- large skillet
- 1 tbs vegetable oil
- 4 sweet potatoes peeled and diced
- 8 Sausage patties
- ½ red onion
- ½ red pepper
- ¼ tsp red pepper flakes
- ½ tsp oregano fresh, finely chopped
- tsp salt and pepper Too taste
- 1 – 2 tbs maple syrup
- 8 eggs
for the Chipotle Avocado Cream
- ½ avocado
- ¼ cup sour cream
- 1 tbs milk
- 2 tsp canned chipotles You just need the sauce
- 2 scallions green part only, diced
- 1 red onion minced for garnish
- 1 red pepper sliced for garnish
Sautee the Veggies
- Heat the vegetable oil in a skillet over medium heat until just smoking.
- Add the sweet potato and cook, 8 to 10 minutes, until starting to soften and brown a bit, stirring occasionally.
- Add the sausage and crumble into large bits as it browns. Cook about 5 to 7 minutes.
- Add the onion, pepper, red pepper flakes, oregano and season with salt and pepper. Cook until veggies are tender and sausage is cooked through.
- Reduce heat to low and stir in the maple syrup to coat.
Fry the Eggs
- Meanwhile, in another large skillet, fry your eggs to your liking to serve over top.
Make the Avocado Cream
- Lastly, mash the avocado in a bowl with a fork.
- Stir in the sour cream, milk, and sauce.
- Adjust heat to your liking with more or less of the adobo sauce.
- Mix until combined and creamy. Spoon into a squeeze bottle to serve on top.
- Spoon the hash onto plates, top with an egg and Chipotle Avocado Cream. Garnish with scallions, red onion, and red pepper. Season with freshly black pepper to taste.