3medium size sweet potatoespeeled and cut into 1/2" pieces
3/4lbbreakfast sausage of your choiceI like to use a spicy or hot variety
1medium sweet yellow onionroughly chopped
1red or yellow bell pepperroughly chopped, or 6 mini peppers, roughly chopped
4handfulsabout 6 cups of chopped baby beet greens or baby spinach leaves (I used some of each)
Eggs1-2 per person
Kosher saltto taste
Freshly cracked black pepperto taste
Butterif desired for cooking the eggs
Preheat the oven to 425 degrees. Place the sweet potatoes in a large
mixing bowl and drizzle with olive oil. Toss with your hands to make sure all pieces are well-coated. Sprinkle generously with salt
and pepper and toss to coat thoroughly. Line a baking sheet with a silpat mat or coat well with
oil. Spread the potatoes across the sheet. Roast until they are
fork tender, and then roast a bit longer to get a slightly crisp edge.
This usually takes about an hour, give or take ten minutes or so.
When the potatoes are almost done, cook and crumble the sausage in a large skillet over medium heat. Drain
the sausage and remove to a covered bowl to keep warm. Saute the onion and bell pepper in the same skillet over medium heat. Season with salt and pepper. When the vegetables are slightly tender and browned on the edges, add the sausage and roasted potatoes back into the pan and stir to combine.
Remove from the heat and add the beet greens and/or spinach to the skillet. Toss together for a minute or two
to wilt the spinach. Cover loosely with a lid to keep warm while you cook the eggs.
Cook the eggs until the whites
are set and the yolks are still soft and runny. When ready to eat, top
the spinach mixture with the soft eggs. Enjoy!
Sweet Potato, Bell Pepper, Onion and Sausage Hash https://barefeetinthekitchen.com/sweet-potato-onion-bell-pepper-and/