Sweet Potato Hash With Sausage Bacon Egg Swiss Farm Butchers This might possibly be the ultimate breakfast! made with our classic 1972 recipe pork sausages and our oak smoked streaky bacon, this sweet potato hash is quick to whip up and the perfect way to start the day. ingredients (serves 2) 2 sweet potatoes, peeled and cubed. 2 pork sausages. 2 large eggs. 4 rashers streaky bacon, diced. 1 2 onion, diced. Sweet potato hash with bacon, sausage & egg肋 quite possibly the ultimate breakfast! made with our classic 1972 recipe pork sausages and streaky bacon, with a few extra goodies chucked in recipe.
Sweet Potato Hash With Sausage And Eggs Delicious Meets Healthy Preheat oven to 350f. in a medium sized oven safe skillet, cook sausages and bacon on medium heat until brown. remove from pan. using the same pan, sauté shallots and garlic until translucent. add sweet potato and cook for 5 minutes. toss back the sausages and bacon, add the bell pepper, and stir. To continue cooking immediately: to continue cooking immediately, lower the oven temperature to 425°f. using the back of a large spoon, make 8 eight wells (or however many eggs you desire) in the hash. crack an egg into each well. season the eggs with salt and pepper. bake until the eggs are done to your liking, 8 to 10 minutes. Add the potatoes to the skillet, along with the salt, pepper, and chili powder, and cook over medium heat until beginning to brown. add the bacon back, along with the thyme and maple syrup. cook an additional 1 2 minutes until potatoes begin to crisp. make 3 4 wells in the skillet, by pushing the potatoes to the side. Brown the sausage in a large skillet. 12 ounces ground breakfast sausage. add the diced red pepper, sweet potatoes, salt, pepper and water. 1 2 cup diced red bell pepper, 3 cups diced sweet potatoes, 1 2 teaspoon salt, 1 2 teaspoon black pepper, 1 2 cup water. cover the skillet and cook for 10 minutes or until the potatoes are tender.
Sausage And Sweet Potato Hash Dessert Now Dinner Later Add the potatoes to the skillet, along with the salt, pepper, and chili powder, and cook over medium heat until beginning to brown. add the bacon back, along with the thyme and maple syrup. cook an additional 1 2 minutes until potatoes begin to crisp. make 3 4 wells in the skillet, by pushing the potatoes to the side. Brown the sausage in a large skillet. 12 ounces ground breakfast sausage. add the diced red pepper, sweet potatoes, salt, pepper and water. 1 2 cup diced red bell pepper, 3 cups diced sweet potatoes, 1 2 teaspoon salt, 1 2 teaspoon black pepper, 1 2 cup water. cover the skillet and cook for 10 minutes or until the potatoes are tender. Add the bacon back to the skillet and stir to evenly distribute. spread the hash out evenly in the bottom of the pan. make 4 wells or indents into the hash. crack an egg into each of the 4 wells. transfer the pan to the oven and cook until the white of the egg is set and the yolk is still runny, about 10 to 12 minutes. Start timer. while veggies are cooking, preheat oven to 400 degrees f. once veggies are done cooking, stir in crumbled bacon and jack cheese. season with more salt and pepper, to taste. then, using the back of a spoon, make 3 4 shallow indents into the hash. crack an egg into each indent.
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