This has quickly become one of my favorite breakfasts (or lunches or dinners, for that matter). It's a fast, flavorful, high-protein dish with just enough of a kick from the spicy Andouille sausage and jalapeno. Serve it with some seared spinach or some steamed broccoli with lemon, and you'll have an easy, healthy meal that will keep you satisfied for hours.
If you're in a rush and need to eat on the go, scramble your eggs right into the hash and tuck it into whole-wheat tortillas or pita pockets for a unique take on the breakfast burrito.
Note: If you're not a fan of Andouille, this hash will accommodate just about any other kind of sausage. I've enjoyed it with garlic-cilantro chicken sausages, kielbasa, and even vegetarian chorizo. Feel free to be creative.
Ingredients 1 tablespoon extra virgin olive oil pantry
1 large or 2 small sweet potatoes, scrubbed and diced into 1/2-inch pieces $1.50
1/2 medium onion, diced 50 cents for a whole onion
1 clove garlic, minced pantry
1 link Andouille sausage, diced $1.50 for a single link
1/2 jalapeno, diced (remove the seeds and veins if you want to cut some of the spiciness) 25 cents
salt and pepper to taste pantry
2 scallions, sliced $1 for a bunch
1 handful fresh cilantro, chopped $1 for a bunch
2 eggs, cooked as desired (I prefer poached or sunnyside up) $1.50 for 6
Total cost of ingredients: $7.25
Directions Heat the oil in a large frying pan over medium-high heat.
Add the sweet potatoes and spread them out so they cook evenly.
Let the potatoes cook, stirring occasionally, for 7-8 minutes, until they begin to soften and develop a bit of color.
Add the onion, garlic, sausage, and jalapeno and stir well.
Let cook, stirring occasionally, until the sausage begins to brown and the onions become quite flavorful. (This is a good time to start your eggs.)
Season hash with salt and pepper to taste.
Stir the scallions and cilantro into the hash and remove from heat.
Divide the hash between two plates and slide an egg on top of each.