Sweet Potato and Chicken Sausage Hash

I love a good oven roasted sweet potato, but sometimes I just don't want to wait 45 minutes for it. That is where this recipe comes in. While some may see it as sacrilegious, for this recipe I microwave my potatoes first to get them soft fast. If you have time, absolutely roast your potatoes the proper way. But, if you are craving breakfast potatoes and want them now, then this recipe is for you.

INGREDIENTS (Makes 2 servings)

1 large sweet potato

6 chicken maple sausage links

1 tbsp canola/veggie oil

1/4 cup chopped onion

1/4 cup chopped red bell pepper

2 eggs (optional)

1 tbsp butter (optional)

Salt and fresh cracked pepper to taste

Start by poking your sweet potato all over with a fork. Wrap the potato in a wet paper towel and microwave until it can be pierced by a fork with little resistance (about 3 minutes). Meanwhile, cut the sausage into discs (roughly 1 cm in width).

Once potato is softened, cut into cubes. Cut your onion and red bell pepper and set all veggies aside.

Heat the oil in a large skillet over medium heat. Add your sausage and cook until just beginning to brown, about 1-2 minutes. Push the sausage aside in the pan and add half of the potatoes. Season with salt and pepper, to taste. Cook until potatoes are just beginning to brown, about 1 minute, and add the rest of the potato. Season with salt and pepper again, making sure every potato is seasoned. Cook until potatoes begin to crisp up and the sausage is fully browned.

Add red bell pepper and onion and mix. Cook until the pepper and onions are softened, about 1-2 minutes, and remove from heat. Should look something like this...

Optionally, in a separate pan melt butter over medium low heat. Once butter is melted, crack eggs into the pan and cook to your liking. I typically do a sunny side up egg with this recipe.

Plate the hash and top with your egg. Enjoy!