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Sweet Potato, Chard and Turkey Sausage Hash With Eggs

by Livestrong_Recipes  |  Apr 7, 2015

Sweet Potato, Chard and Turkey Sausage Hash With Eggs
  1. PREP
  2. 12 m
  • COOK
  • 22 m
  • TOTAL
  • 34 m

The trick is to keep the portion size in check, go with the leanest choice and pick a metabolism-boosting spicy option. Perhaps the most unique ingredient here is the vinegar.

INGREDIENTS

SERVES 2

  • 1 1/2 tsp extra-virgin olive oil
  • 1 serving Large Sweet Potato
  • 4 stalk scallion(s)
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tsp sea salt
  • 1/8 tsp Sea Salt, Coarse, Mediterranean
  • 3 links Fully Cooked Turkey Sausage Link
  • 2 cups Rainbow Swiss Chard
  • 1/2 tsp fresh rosemary
  • 4 egg(s)

DIRECTIONS

1 Heat the oil in large (PFOA-free) nonstick skillet over medium.
2 Take the unpeeled and scrubbed sweet potato and cut into 1⁄4-inch dices. Stir in the sweet potato, white parts of the scallions, 2 tsp. of the vinegar, and 1/4 tsp. of the salt, cover, and cook for 10 minutes, stirring once. Stir in the sausage, cover, and cook until the sweet potato is tender, about 3 minutes.
3 Uncover and sauté until the sweet potato is lightly caramelized, about 5 minutes. Add the chard, green parts of the scallions, rosemary, remaining 1 tsp. vinegar, and 1/4 tsp. of the salt and sauté until the chard is just wilted, about 2 minutes. Cover and set aside.
4 Meanwhile, fill a large, deep skillet with 2 inches of water and bring to a boil over high heat. Crack eggs directly into the water. Reduce heat to low, cover, and poach until the whites of the eggs turn opaque. Remove the eggs from the saucepan with a slotted spoon.
5 Divide hash onto two plates, top with eggs, and sprinkle with the remaining 1/8 tsp. salt.