Sweet Potato Hash Recipe

Sweet Potato Hash

An absolute guest favorite, sweet potato hash has it all! Tuck into a potato and vegetable medley with just a touch of sweetness, a savory sausage crumble with a dash of spice – and a topper of poached eggs that brings it all together in the most delicious way.

Balanced and filling, Sweet Potato Hash offers the perfect blend of flavors and textures for those wanting an uncommon egg recipe.

Before You Start

Oven  Preheat oven to 325 degrees F

Serves  4 Guests

Ingredients

  • 8 Eggs (2 per guest)
  • 2 C Yukon Gold or Red potatoes chopped into ½ inch pieces
  • 2 C Peeled diced Yams chopped into ½ inch pieces
  • 1 Red Bell Pepper cut julienne style
  • 1 Yellow Bell Pepper cut julienne style
  • 1 Green Bell Pepper cut julienne style
  • ½ White onion chopped
  • 1/3 lb each of breakfast and Italian sausage
  • 1 Tbsp maple syrup
  • 1 Tbsp Worchester Sauce
  • 1 Tbsp Cholula Hot Sauce
  • ½ C shredded Dubliner cheese or cheddar cheese
  • 2 Tbsp canola oil
  • White vinegar
  • Paprika for sprinkles
  • Dried parsley for sprinkles

Directions

You’ll be preparing most components to keep warm until you’re ready to assemble the plate. Poaching eggs to be completed just before serving.

Potatoes

  1. Mix chopped potatoes in bowl with 1 Tbsp canola oil, sprinkle with salt, pepper, and preferred seasonings (we add a bit of rosemary).
  2. Spread onto a lightly oiled cookie sheet.
  3. Bake at 325 degrees F for 20 minutes
  4. Stir and bake another 10 or 15 minutes until done.
  5. Set aside in warming oven.

Peppers

  1. Sauté peppers in canola oil until 70% cooked.
  2. Set aside in warming oven.

Sausages

  1. Brown 1/3 lb of Italian and 1/3 lb of breakfast sausage in skillet and add onions, maple syrup, Worchester sauce and Cholula Hot Sauce.
  2. Drain grease off.
  3. Set aside in warming oven.

Shredded Cheese

  1. Shred Dubliner cheese to the top of dish. (You can use Cheddar if out of Dubliner.)
  2. Set aside.

Poached Eggs

  1. Bring pan of water and white vinegar to a light boiling
    1. We use a 4 to 1 ratio, water to vinegar respectively
  2. Gently drop eggs into lightly boiling water and let cook
    • 4 minutes for a gooey egg,
    • 5 minutes for a medium egg, or
    • 6 minutes for a hard yolk.

Assembly

Assemble plate starting with potatoes, sausage, peppers and then top with the poached eggs, then cheese. Sprinkle with paprika and dried parsley.

Bon appétit!

If this recipe sounds good, make sure to peruse other guest favorites gathered on our breakfast page.

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