YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Hash with Mushroom-Egg Skillet
Enjoy a hearty, versatile skillet dish that brings together crispy roasted sweet potatoes, savory mushrooms, lean turkey sausage, and perfectly cooked eggs. This comforting meal is ideal for breakfast, lunch, or dinner, offering a satisfying blend of textures and flavors with a warm, rustic charm.
INGREDIENTS
1 medium Sweet Potato (150g)
1 cup sliced Mushrooms (70g)
3 ounces Turkey Sausage (85g)
2 large Eggs
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potato into small cubes. Toss the cubes lightly in half the olive oil, and season with a pinch of salt and pepper.
Spread the sweet potato cubes on the baking sheet and roast for about 20-25 minutes until they are tender and slightly crispy on the edges.
While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Slice the turkey sausage into rounds or half-moons and add them to the skillet with the mushrooms. Cook until the sausage is heated through and lightly browned, about 5 minutes.
Once the sweet potatoes are done, add them to the skillet and toss gently to combine with the mushrooms and sausage.
Create two small wells in the hash and crack one egg into each well. Cover the skillet and cook until the eggs reach your desired level of doneness, about 4-6 minutes for a runny yolk or longer for firmer yolks.
Season with additional salt and pepper if needed and serve warm. Enjoy your crispy sweet potato hash with mushroom-egg skillet!