Nutrition per serving may change if servings are adjusted.
1 small sweet potato, peeled and cut into ½-inch cubes (about 1 cup)
½ cup water
⅛ teaspoon kosher salt
Nonstick cooking spray
4 ounces uncooked turkey sausage links, chopped or crumbled
¼ cup chopped red onion
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
½ to 1 teaspoon Asian chili sauce
1 tablespoon snipped fresh flat-leaf parsley
Ground black pepper (optional)
In a medium skillet, combine sweet potato, ½ cup water and salt. Bring to boiling, reduce heat and simmer, covered for 5 to 8 minutes or until just tender. Drain; set aside.
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.