I haven’t added most of these meals to my recipe archive, because I didn’t try them out or picture them. I found them at other places. But the Chile Sweet Potato Hash from Rachael Ray was one that I have made, often. Back when Mr. V and I were kidless, we ate this regularly for dinner, because it’s inexpensive and satisfying, and a nice mix-up for breakfast for dinner. I think I saw Rachael make it on “30-Minute Meals” once.
The only issue I have with this dish is the sweet potatoes. It’s difficult to get them to cook through unless you slice them very thin. I suggest slicing as thinly as you can. If they still aren’t cooking through, after your initial 10-15 minute cook time, change the heat to low, put a baking sheet or lid on your skillet, and steam them for a few minutes. Alternately, you could partially cook the sweet potatoes ahead of time in some boiling water. I may try that next time!
If you like heat, use hot breakfast sausage and throw in some cayenne or chipotle chili powder. If you don’t, this isn’t too spicy, but you can cut down on the chili powder if you want.
2 large or 3 smaller sweet potatoes - peeled, then cut in half lengthwise, then into half-moon thin slices
1 small onion, sliced thinly
1 T chili powder
2 tsp. cumin
1 tsp. dried cilantro or coriander
1/2 tsp. dried turmeric (optional)
salt and pepper
eggs, cooked over easy
Heat a large skillet over medium-high heat. Add a drizzle of olive oil. When it's hot, add sausage to the pan and break up with a wooden spoon. Brown the sausage for about 3 minutes, then add the sweet potatoes, onions, spices, and some salt and pepper.
Cook, stirring frequently and continuing to break up the sausage, for 10-15 minutes, until sweet potatoes are soft.