Sweet and Spicy Sausage Hash with Chipotle Avocado Cream
This quick skillet hash recipe is easy to customize to your family size. Just add another sweet potato and sausage patty or limit one if needed. Plus, it reheats the next day in a skillet really well too.
Servings: 4
Calories: 737kcal
Equipment
- large skillet
Ingredients
- 1 tbs vegetable oil
- 4 sweet potatoes peeled and diced
- 8 Sausage patties
- 1/2 red onion
- 1/2 red pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp oregano fresh, finely chopped
- tsp salt and pepper Too taste
- 1 - 2 tbs maple syrup
- 8 eggs
for the Chipotle Avocado Cream
- 1/2 avocado
- 1/4 cup sour cream
- 1 tbs milk
- 2 tsp canned chipotles You just need the sauce
To Garnish
- 2 scallions green part only, diced
- 1 red onion minced for garnish
- 1 red pepper sliced for garnish
Instructions
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.
Serve
- 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.
Notes
Feel free to use leftovers to get creative and clean your fridge a bit. Use a nice hot skillet!
Nutrition
Serving: 1g | Calories: 737kcal | Carbohydrates: 63g | Protein: 29g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 396mg | Sodium: 903mg | Potassium: 1338mg | Fiber: 10g | Sugar: 21g | Vitamin A: 33628IU | Vitamin C: 30mg | Calcium: 172mg | Iron: 4mg