Ready in under 30 minutes, this sausage and sweet potato hash is the perfect addition to any breakfast or brunch.
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.
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.
2 medium-fat protein, 1 starch