American · Breakfast
Turkey Sausage and Sweet Potato Hash Bowl
Sliced turkey sausage browned in a skillet with cubed sweet potato, red bell pepper, and onion until crisp at the edges, seasoned with smoked paprika and thyme. Topped with a soft-fried egg and scallions, this breakfast bowl balances savory turkey against caramelized sweet potato.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
655Calories
45.4gProtein
29.4gFat
54.1gCarbs
11.3gSugar
8.5gFiber
1078mgSodium
530mgChol
7.5gSat Fat
820mgPotassium
92mgCalcium
4.2mgIron
0.9mcgVitamin B12
98mgVitamin C
gluten-free
high-fiber
protein-rich
herb-salt
hidden-gems
breakfast-smoothies
breakfast
gluten-free
Instructions
1
Prep
Peel and cube the sweet potato, dice the bell pepper and onion, slice the sausage into rounds, and thinly slice the scallion.
2
Sauté
Heat olive oil in a large skillet over medium-high heat, add sweet potato cubes, and cook 8 minutes, stirring, until edges turn golden-brown.
3
Sauté
Push the potato aside, add sausage rounds and onion, cooking over medium-high heat 5 minutes until sausage browns and onion becomes translucent.
4
Sauté
Stir in bell pepper, smoked paprika, and thyme, cooking over medium heat 4 minutes until pepper softens and paprika smells toasted rather than raw.
5
Fry
Push hash aside, fry the egg over medium heat 3 minutes until whites are set and yolk remains soft.
6
Plate
Spoon hash into a bowl, top with fried egg, season with salt and pepper, and scatter scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g turkey sausage
- 14 oz400g sweet potato
- 11 red bell pepper (150g)
- 11 onion (160g)
- 22 large eggs
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp dried thyme
- 22 scallion
- Salt and black pepper to taste
