Name: Sausage and egg hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3/4 medium sweet potato, peeled and diced into 1/2-inch pieces; 4 oz raw turkey breakfast sausage links, sliced into 1/2-inch rounds; 2 large eggs; 2 large egg whites; 1/2 red bell pepper, diced; 1/4 medium red onion, diced; 1 tsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp hot sauce; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

545 calories

Protein: 40g; 30% of calories
Carbs: 35g; 26% of calories
Fat: 27g; 44% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a sheet pan, toss the sweet potatoes, bell pepper, and red onion with the olive oil, smoked paprika, half the salt, and the black pepper. Spread them into an even layer and roast for 15 minutes.
Remove the pan from the oven. Stir the sausage rounds into the vegetable mixture. Roast for 7 minutes until the sausage is browned at the edges and the potatoes are tender. Done when sausage is no longer pink inside, 165°F.
Push the hash into two compact nests, leaving a bare spot in the middle of each. Crack an egg into each spot and sprinkle with the remaining salt. Pour the egg whites carefully around the nests. Return the pan to the oven and bake for 5 minutes. Done when egg whites are set but yolks are still runny, 160°F.
Remove from the oven. Drizzle with the hot sauce and garnish with the fresh parsley.

Nutrition

Ingredients

Instructions

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