Ready in under 30 minutes, this sausage and sweet potato hash is the perfect addition to any breakfast or brunch.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
2
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, combine sweet potato, 1/2 cup water and salt. Bring to boiling, reduce heat and simmer, covered for 5 to 8 minutes or until just tender. Drain; set aside.

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  • In the same skillet, crumble sausage into pan. Cook and stir until browned. Stir in onion and 2 to 3 tablespoons of water, scraping up the brown bits on bottom of pan. Cook, covered, for 2 minutes. Stir reserved sweet potato, Worcestershire sauce, balsamic vinegar and Asian sauce. Cook and stir until potatoes are heated through.

  • Make two small wells with the back of a wooden spoon. Crack each egg into a small dish; pour one egg into each well. Cover and cook for 2 to 3 minutes or until the whites are completely set and yolks begin to thick but are not hard. Sprinkle with parsley and if desired, ground black pepper. To serve, remove hash and eggs with a spatula.

Nutrition Facts

232 calories; protein 16g 32% DV; carbohydrates 18g 6% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 6g; fat 10g 15% DV; saturated fat 3g 15% DV; cholesterol 223mg 74% DV; sodium 824mg 33% DV.