Ingredients
- Sweet Potato Hash
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1 pound
Breakfast Style Sausage (not in casing, or remove casing)
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1 tablespoon
Pork Lard (or other fat of choice)
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1 teaspoon
Chipotle Powder
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1 pinch
Smoked Spanish Paprika
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1 pinch
White Pepper
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1 pinch
Salt
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1-2
Sweet Potatoes (2 if smaller, 1 big one works, too)
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2 tablespoons
Almond Flour
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2 tablespoons
Chopped Chives
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1/4 cup
Manchego Cheese (grated)
- Eggs over Easy
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4
Eggs
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1 teaspoon
Fat of Choice (for cooking)
Directions
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Add the pork lard or other fat of choice to a saucepan on medium high heat
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Start to brown your sausage
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Mix the dry spice ingredients plus your almond flour, and include your salt and pepper. Add to the sausage. Note: I cook with almond flour because I am gluten free. But, honestly, I add it because it holds the mixture together and adds a bit of a nutty taste.
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Once sausage has started to brown, add your sweet potatoes. I like to use my mandolin on the Julianne setting, but you can chop these into small cubes if you prefer.
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Add the chives and then the cheese. Keep stirring the mixture.
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While the hash cooking, fry your eggs. I like them over easy, although sunny side up works, as well. Your hash is done when the sausage is cooked through and the sweet potatoes are nice and soft.
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Serve the hash with an egg on top! Voila, fancy breakfast!
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