This simple sweet potato breakfast hash with sausage, peppers, and leeks is perfect for brunch at home.
- About 4 tablespoons extra virgin olive oil, divided
- 8 ounces vegan sausage (in links or ground)
- 2 small sweet potatoes, scrubbed and cut into 1/2-inch cubes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt, divided
- 1 medium leek, white and green parts, thinly sliced and thoroughly cleaned (see Note*)
- 1 red bell pepper, cut into thin strips
- Lots of freshly ground black pepper
- 2 eggs (for a vegan version, make scrambled tofu instead)
- Chopped cilantro or parsley, for serving (optional)
- Heat 1 tablespoon of the oil in a large non-stick skillet over medium heat.
- If using sausage links, cut them up into bite-size pieces; if using ground, add the sausage to the skillet and break it up with a wooden spoon. Cook the sausage until it’s golden brown, stirring occasionally, about 5 minutes. Remove from the skillet and set aside.
- Add 2 more tablespoons of oil to the skillet and add the potatoes, garlic, paprika, and 1/4 teaspoon salt. Lower the heat and cover with a lid. Cook, stirring occasionally, until you can pierce a potato with a knife, about 8 minutes.
- Add the leek, bell pepper, black pepper, and the remaining 1/4 teaspoon salt. Raise the heat to medium-high and cook uncovered, stirring occasionally, until the vegetables are soft and caramelized, about 10 minutes. Stir the sausage back in.
- Meanwhile, heat the remaining tablespoon of oil in a separate non-stick skillet over medium-low heat. Fry the eggs for a few minutes, until the edges are crispy and the whites are no longer giggly.
- To serve, divide the hash among 2 plates. Top with the eggs and herbs.
To clean leeks: Trim the root end of the leek, as well as a few inches off the dark green portion (just whatever looks bruised/dry). Slice the stalk into thin coins. Place the sliced leeks in a big bowl of cold water and swirl them around with your hands to release all the dirt between the layers. Lift the leeks out of the water and place back onto your cutting board. Drain the water and replace with new water. Repeat the process once or twice more until the leeks are clean.
- Serving Size: 1/2 of the recipe
- Calories: 400
Keywords: sweet potato, leek, hash, breakfast, brunch