YOUR SOLIN GENERATED RECIPE
Chicken Sausage and Sweet Potato Hash with Eggs
Sautéed chicken sausage and sweet potatoes pan-seared until golden and crispy, topped with perfectly runny eggs and fresh herbs.
INGREDIENTS
4 oz Chicken sausage
0.5 medium Sweet potato
0 tbsp Extra virgin olive oil
0.25 cup Red bell pepper
0.25 cup Yellow onion
2 large Eggs
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh parsley
PREPARATION
Dice the sweet potato into small 1/2-inch cubes and finely chop the onion and bell pepper.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and starting to brown.
Slice the chicken sausage into rounds and add them to the skillet along with the onions and bell peppers.
Season the mixture with sea salt, black pepper, and garlic powder, then sauté for another 5-7 minutes until the sausage is browned.
Use a spoon to create two small wells in the hash and crack one egg into each well.
Cover the skillet with a lid and cook for 3-4 minutes until the egg whites are set but the yolks remain runny.
Remove from heat and garnish with freshly chopped parsley before serving.