# Sweet Potato Breakfast Hash

Sweet potato hash is a cozy skillet of crisp, caramelized potatoes, savory sausage, peppers and soft eggs. Everything cooks in one pan, so cleanup is easy.

Let the potatoes sit undisturbed at the start and they will turn golden and crisp at the edges, with soft centers.

- Total time: 40 min (prep 15 min, cook 25 min)
- Serves: 4
- Per serving (estimated): 410 kcal, 18 g protein
- Cuisine: American. Category: Breakfast. Diet: gluten-free, dairy-free.

## Ingredients

- 2 medium sweet potatoes (about 600 g), cut in 1/2 inch cubes
- 3 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 250 g breakfast sausage or chorizo
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 4 eggs
- Salt and black pepper
- 1 handful fresh cilantro or parsley, chopped

## Method

1. Heat 2 tbsp olive oil in a large cast iron or heavy skillet over medium-high heat for 2 minutes.
2. Add the sweet potatoes in an even layer with 1/2 tsp salt. Cook without stirring for 4 minutes, until browned on the bottom, then stir and cook 8 to 10 minutes more, until tender when pierced with a fork.
3. Push the potatoes to the sides. Add the sausage to the center and cook 5 minutes, breaking it up, until browned and cooked to 160°F (71°C).
4. Add the remaining oil, onion and pepper. Cook 4 minutes, until softened and slightly browned.
5. Stir in the garlic, paprika and cumin and cook 1 minute, until fragrant.
6. Make 4 wells in the hash and crack an egg into each. Season with salt and pepper.
7. Cover and cook on medium-low for 4 to 5 minutes, until the whites are set and the yolks are still runny. Cook 1 to 2 more minutes for firm yolks.
8. Top with cilantro and serve straight from the pan.

## Why it works

- Cutting the potatoes small means they cook through in the time it takes to brown them.
- Letting them sit without stirring gives the sugars in the potato time to caramelize against the hot pan.
- Cooking the sausage in the same pan leaves flavorful fat that seasons the vegetables.
- Adding the garlic and spices late keeps them from burning.
- Covering the pan traps steam so the eggs set on top while the yolks stay runny.

## The science

- **Sweet potatoes brown fast.** Sweet potatoes hold more sugar than regular potatoes, so they caramelize and brown quickly. That sugar can also burn, so keep the heat at medium-high, not high, and use a heavy pan that spreads heat evenly.
- **Space gives crisp edges.** Crisp edges happen when moisture escapes fast. If the pan is crowded, steam gets trapped and the vegetables simmer instead of browning. A single, even layer lets water evaporate so the surface can reach browning temperature.

## Tips

- Cut all cubes the same size so they cook at the same speed.
- Use a lid that fits; it speeds up the eggs and keeps them tender.
- Salt the potatoes right at the start to draw out surface moisture and help browning.

## Mistakes to avoid

- Stirring constantly keeps the potatoes from browning, so let them sit for the first few minutes.
- Overcrowding the pan steams the potatoes, so use a large skillet or cook in two batches.
- Adding the eggs to an overly hot pan makes the bottoms rubbery, so drop the heat first.

## Variations and swaps

- Make it vegetarian with black beans, spinach and feta.
- Use bacon and add a handful of kale at the end.
- Top with avocado, hot sauce and a squeeze of lime.
- Swap sweet potatoes for Yukon gold potatoes for a savory, less sweet hash.
- Swap sausage for diced ham, which cooks faster and is leaner.
- Swap fresh herbs for chives or scallions.

## Storage

Refrigerate the hash without the eggs for up to 4 days. Reheat in a skillet until it reaches 165°F (74°C). Cook the eggs fresh each time.

## FAQ

**How do I get sweet potato hash crispy?**

Use a heavy pan, medium-high heat and a single layer, and do not stir for the first 4 minutes. Salt and a bit of oil help the edges brown.

**Can I use frozen sweet potato cubes?**

Yes, cook them straight from frozen in a hot pan, and expect to add a few minutes. They may release more water, so give them extra room.

**Can I make sweet potato hash ahead?**

Yes. Cook the potatoes and vegetables, refrigerate them for up to 4 days and reheat in a skillet. Add fresh eggs when serving.

**How do I know when the potatoes are done?**

They are done when a fork slides in easily and the outsides are browned and crisp at the edges. This takes about 12 to 14 minutes.

**What eggs go best with hash?**

Sunny eggs with runny yolks make a sauce for the hash. If you prefer firm yolks, cover the pan for 2 minutes longer.

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Source: https://cookingscientist.com/recipes/sweet-potato-breakfast-hash (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846