This has quickly become one of my favorite breakfasts (or lunches or dinners, for that matter). It's a fast, flavorful, high-protein dish with just enough of a kick from the spicy andouille sausage and jalapeño. Serve it with some seared spinach or some steamed broccoli with lemon, and you'll have an easy, healthy meal that will keep you satisfied for hours.
If you're in a rush and need to eat on the go, scramble your eggs right into the hash and tuck it into whole-wheat tortillas or pita pockets for a unique take on the breakfast burrito.
Note: If you're not a fan of andouille, this hash will accommodate just about any other kind of sausage. I've enjoyed it with garlic-cilantro chicken sausages, kielbasa and even vegetarian chorizo. Feel free to be creative.
Explore more of Gabi's recipes at brokeassgourmet.com.
1 tablespoon extra virgin olive oil (pantry)
1 large or 2 small sweet potatoes, scrubbed and diced into 1/2-inch pieces ($1.50)
half a medium onion, diced (50 cents for a whole onion)
1 clove garlic, minced (pantry)
1 link andouille sausage, diced ($1.50 for a single link)
half a jalapeño, diced (remove the seeds and veins if you want to cut some of the spiciness) (25 cents)
salt and pepper to taste (pantry)
2 scallions, sliced ($1 for a bunch)
1 handful fresh cilantro, chopped ($1 for a bunch)
2 eggs, cooked as desired (I prefer poached or sunny-side up) ($1.50 for six)
Heat the oil in a large frying pan over medium-high heat.
Add the sweet potatoes and spread them out so they cook evenly. Let the potatoes cook, stirring occasionally, for seven or eight minutes, until they begin to soften and develop a bit of color.
Add the onion, garlic, sausage and jalapeño and stir well. Let cook, stirring occasionally, until the sausage begins to brown and the onions become quite flavorful. (This is a good time to start your eggs.)
Season hash with salt and pepper to taste. Stir the scallions and cilantro into the hash and remove from heat.
Divide the hash between two plates and slide an egg on top of each. Serve immediately.
Serves two. Total cost of ingredients: $7.25
We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at [email protected].
Support Local Journalism.
Join the Orlando Weekly Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Join the Orlando Weekly Press Club for as little as $5 a month.
Subscribe now to get the latest news delivered right to your inbox.