Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
  • 7 Ratings

Perk up your next batch of sweet potato hash with sausage, peppers, spinach, and a pinch of crushed red pepper.

Source: Better Homes and Gardens


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • In a very large skillet, bring 2 tablespoons water to boiling over medium heat. Add sweet potatoes; cover and cook for 12 minutes.

  • Uncover skillet, add sausage and chile pepper. Cook over medium-high heat until sausage is brown and sweet potatoes are tender, stirring occasionally to break up sausage. Drain off fat if necessary. Stir in spinach and cumin; squeeze orange half over spinach and cook and stir 1 to 2 minutes or until wilted. Transfer mixture to a serving dish; cover to keep warm.

  • Add oil to skillet. Heat over medium heat. Crack eggs into skillet; sprinkle with salt and crushed red pepper. Cover skillet. Cook for 2 to 3 minutes or until desired doneness. Serve over hash.


Because hot chile peppers, such as Anaheims, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

474 calories; fat 35g; cholesterol 251mg; saturated fat 12g; carbohydrates 19g; mono fat 17g; poly fat 5g; insoluble fiber 3g; sugars 5g; protein 21g; vitamin a 13279.4IU; vitamin c 39.6mg; thiamin 0.6mg; riboflavin 0.5mg; niacin equivalents 3.6mg; vitamin b6 0.6mg; folate 101.6mcg; vitamin b12 1.2mcg; sodium 830mg; potassium 763mg; calcium 101mg; iron 3.4mg.