Chipotle Sausage and Sweet Potato Hash
with spinach / egg
Quick and packed with protein, this hash has a bit of spice and bit of sweetness from a simple chipotle sauce.
Smarts: Leftover onions and peppers from Tuesday’s meal make an easy way to add flavor and texture. If you don’t have these, the hash will still be great without them.
- Sweet potatoes - 1 1/2 lbs, cubed
- Onions, medium - 1, cubed
- Sausage, any pre-cooked or smoked variety - 4 links, cubed
- Bragg's / coconut aminos - 1 Tbsp
- Adobo sauce - 2 tsp (from a can of chipotles in adobo)
- Paprika, smoked - 1 tsp (sub regular paprika)
- Honey - 1/2 tsp
- Cilantro leaves - 1 Tbsp, chopped or torn
- Oil, cooking - 2 Tbsp
- Roasted peppers and onions (leftover from Tuesday) - 1 cup (skip if you don't have these)
- Baby spinach - 5 oz
- Eggs - 4
- Sweet potatoes / Onions / Sausage - Prep as directed. Store potatoes in one container. Combine onions and sausage in another container. (Can be done up to 5 days ahead)
- Make chipotle sauce - Whisk together aminos, adobo sauce, paprika, and honey. (Can be done up to 5 days ahead)
- Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until sweet potatoes are tender, 4 to 7 minutes (depending on the size of the cubes). (Can be done up to 3 days ahead)
- Cilantro - Chop cilantro.
- Heat a large skillet over medium-high heat. Add oil. Once shimmering, add onions and sausage and saute until onions are very tender and sausage is starting to brown, 7 to 8 minutes.
- Add pre-cooked sweet potatoes and saute for 4 to 5 minutes more, letting potatoes brown a little on the bottom of the pan.
- Add leftover peppers and onions (if using), chipotle sauce and spinach and stir gently until spinach is wilted, 2 to 3 minutes.
- Use the back of a spoon to form small “nests” (for the eggs) in the vegetable mixture. Crack the eggs directly into these spaces.
- Lower heat to medium. Cover and cook until eggs are done to your liking, ~5 minutes.
- Top hash with cilantro. Enjoy!
I doubled the spice and had hot salsa. Very good and pretty easy to make. The carrots were very tasty and I wish there had been more. I did not have the onions/peppers.1 Helpful
I keep trying tempeh and I keep not being a fan. :-( I think we'd probably like this with extra firm tofu or maybe crumble tofu up onto the egg scramble if we're trying to up the protean. Maybe beyond meat? The kids really liked that we were having breakfast for dinner, though. And the carrots were a winner!0 Helpful
This was delicious! I actually just simmered the tempeh in the marinade with about 2/3 cup water rather than adding additional oil. Double the carrots! So simple but tasty and really go well with the burrito.0 Helpful
Made a lot of food! Did a fried egg over top so I could easily do leftovers.0 Helpful
This was delicious! I realized that I did not have any greens, but I did have 5 ounces of shiitake mushrooms. I am also not a strict paleo and I had some leftover roasted potatoes, but probably only about 3/4 lb. I added a little bit more adobo sauce and typically do not add sugar, so I left out the honey. It was all I could do not to eat the second serving! So delicious!0 Helpful
Love these fries0 Helpful
The meal was well balanced and had good flavors, but it wasn't our style. I finished mine, but my husband did not. It was our first time making tempeh and the flavor wasn't his favorite.0 Helpful